There is no need to pay five to ten dollars for a very small bottle of unusual mustard in a specialty gourmet shop.  Mustards are very easy to make.  The hardest part of making them is finding an affordable source of mustard powder and seeds.  I suggest that you check out the www.sfherb.com. They are an excellent resource for herbs, spices and teas.  I think you will be very pleased to find this resource.

Start making your mustards with some of the recipes you will find here, Mustards, then be brave, strike out on your own and do some experimenting.    Most mustard’s will keep unrefrigerated for a long time.  If they become too thick as they sit, just stir in a bit more liquid.  Also, most mustards are far better after they have sat for a few days.

Consider mustards as more than just a condiment.  Experiment with them as additional ingredients in sauces, marinades, dressings etc. particularly the Sweet and Hot Brown Mustard