Mustard on the side

Let's just assume this mustard actually tastes like mustard. You may recall that I went out on a limb and said that I was to attempt horseradish mustard. I thought that would be a piece of cake...and if this works I will tell you it was. Admittedly though finding a recipe to work from, and then the ingredients was not easy. But it did take me to an Indian grocery store on Devon street here in Chicago. Now that is a good time. And if you are EVER looking for mustard anything...seeds, oil, powder, crushed...this is the place to go. Meant to share a pic of the grocery but still a newer blogger, and clearly forgot my purpose when smelling the amazing spices and foods at this store.



But home I went with a variety of mustard fixings. Still wasn't sure how to put them together. But tonight I did it. The smell of it made my daughter's friends enter the kitchen saying "What's that smell?", and when they are pinching their noses, you know exactly what they are getting at -- right, not the "what's that smell?" that comes with the licking of lips.



But we all stuck it out and now it sits at room temp for 24 hours. Then you toss it in the food processor and let her rip until you get your desired consistency. I am supposed to not eat it for a few days but we will have to wait and see if I can do it. Here is a pic of the mustard-in-waiting, and a few of my ingredients.