This photo of Moutarde de Richard would not turn to be upright!
If you are adventurous and have some experience in the kitchen, and maybe some discerning palates you want to impress, you could try your hand at homemade mustard. There’s a little book of mustard recipes titled “Mustard.” In it, author Janet Hazen included a German-style mustard that is spicy and as good as any you’ve tasted. If you can measure ingredients, and run a spice grinder and a blender, you can make this mustard.
½ cup coarsely ground whole yellow mustard seeds
½ cup coarsely ground whole brown mustard seeds
¾ cup dry white wine
½ tsp ground caraway seeds
6 ground whole allspice berries or ¼ tsp powdered allspice
Pinch each: ground mace, cloves and cinnamon
3 Tbls olive oil
2 Tbls Worcestershire sauce
2 cloves garlic minced
1 tsp salt
Puree all the ingredients in a blender until smooth. Place in a clean jar in the refrigerator. Let it age for at least two weeks to remove the bitter taste and come together. Serve to rave reviews!
OR, package in fancy jars and use Avery labels to personalize them for gifts.