Only eight ingredients are needed to create this simple staple that’s good on everything from sandwiches to fine dining meals.

My father’s family is from Alsace, France, so I spent many summers there with my grandparents. I quickly learned that mustard is their number one condiment and I became a convert. When I opened my first restaurant in California, I actually installed mustard-on-tap to dispense Maille Mustard from Paris. 

Now, I make my own. It all starts by sourcing the best seeds and learning how to grind them correctly. You can use it for everything from simple home-cooked meals like sandwiches to more elegant meals like meats and game, and you can even use it for dipping your Chick-fil-A nuggets!

It takes weeks to make mustard because it has to rest, sort of like dough rising. But the results are, as they say in France, formidable.

Yields: 2.5 cups


1 cup Dijon Style Mustard
1 cup country grain style mustard
1 ounce local orange blossom honey
1 tablespoon prepared horseradish
1 teaspoon orange blossom water (used commonly in Middle Eastern cooking)
Sriracha to taste
Sea salt and pepper to taste 


Mix ingredients together, cover and store in the refrigerator for several weeks for best results.




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