makes one cup

Heidi's recipe makes 2 cups, but since this was virgin terrritory (and my mustard seed turned out to be in short supply) I decided to halve it. I also didn't have champagne vinegar on hand, and thankfully my sanity returned in time to stop me from opening a bottle of real champagne to throw in a splash. Instead I let my olfactory senses lead the way and sniffed the vinegars I did have on hand, comparing the scent to that of the mustard left in the fridge, settling on a mix of white vinegar and sherry vinegar.

I also only had yellow mustard seeds, and while I miss the pretty darker hued flecks of the brown ones in my mustard, I'm confident this is going to be deliciously edible nonetheless.