I kind of love mustard. I might consider marrying it if it were legal. Well, I probably wouldn’t go that far, but you get the idea.
I always have half a dozen different varieties in the fridge, depending on what I’m in the mood for. A little sweet-hot on a brat? Don’t mind if I do. Honey mustard for dipping? Yes please. Plus you need the standards of plain ol’ yellow, a Dijon-style, a stone ground, and whatever other flavors you may come across.
Mustard is super-simple to make. It's cheap to make, too!
Grainy Mustard Recipes