Homemade mustard? Nope, not a mustard <em>sauce</em>, but just good ol’ mustard.<br />n<br />nI’ve had <a href=”http://www.powells.com/biblio/1-9781558321250-3″ title=”championship barbecue sauces”>Paul Kirk’s Championship Barbecue Sauces</a> book sitting on the bookshelf for the better part of ten years now, and I go to it every few years whenever I get a grilling itch. There is a small section about making your own mustard, and with a social gathering coming up this weekend, I figured I would give it a go.<br />n<br />nThe recipe I tried is simply called Coarse Ground Mustard. It takes a quarter cup of mustard seed, red wine, and red wine vinegar, along with a tad of garlic, salt and pepper and some bay leaf. Soak, mix, reduce to your desired consistency, chill, then use it as a mop or as a sandwich spread.<br />n<br />nI just finished it up, packing it in an airtight container in the fridge. A small finger of a taste try really showed the influence of the red wines. It was good, but way too early, really, to tell how it will taste once all the flavors meld.<br />n<br />nMy idea is to make at least one more before the weekend and put them out for people to try and comment on. Recipe 2.0?<br />n<br />nAs a side note, I also made a BBQ sauce out of the book, one called A Little Southern Barbecue Sauce. It had a base of tomato paste, with brown sugar and vinegar to give it that supposedly southern sweet and sour flavor. It was good, better a few days later, but what negatively stole the show, IMO, is the teaspoon of allspice. I am staying away from that stuff from now on!<br />n<br />nIf this microhobby sticks, I may want to learn to package them up to give away as easy, unique gifts. Never know!