Why make your own mustard? Uh. Because you can. Duh. As if that’s not reason enough, this recipe is all natural, with no sugar.
David Leite is the publisher of Leite's Culinaria. He has received three James Beard Awards for his writing as well as for Leite's Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men's Health. Follow David Leite on Google+.