2tablespoonsmustard seed(yellow or brown - we like brown)
1 1/2tablespoonshoney
1tablespoondrained prepared horseradish
1/2teaspoonred pepper flakes
Instructions
Combine all the ingredients in a blender of food processor, and blend at high until the mixture reaches the desired consistency.
Transfer to a small, clean jar, cover tightly and refrigerate.
Yields approximately 3/4 cup.
Notes
The mustard can be used immediately and keeps for up to a year in the refrigerator. The recipe can be doubled or quadrupled.Adapted from Good Food Gourmet