Spicy Sake Mustard

An asian take on traditional Dijon-style mustard.  White wine is replaced with sake, wine vinegar by brown rice vinegar.  A little pinch of star anise mixes it up. This mustard added some excitement to this morning's otherwise uninspired breakfast of eggs on toast.

Making your own mustard at home is extremely easy.  Start by soaking about 6 T. whole mustard seeds in about 2/3 cup acid.  (I used a 1:1 blend of vinegar and alcohol; you can use sour fruit juice, ie. cherry, in place of the alcohol).  Add a scant t. salt, a grind of pepper, and a dash of spice.  Let stand, covered, overnight.  Blend to desired consistency and store in a glass jar.  Keeps about 2 weeks.  This will produce a spicy mustard.  If it is too intense, balance the flavor with a splash of olive oil and/or honey.  If you want a totally mellow flavor, you will have to heat the liquid, which allegedly deactivates the enzymes that create the fire!  But, if you're like me, you would wonder why anyone does that?...