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.
Erin Coopey is a chef, writer, and photographer in Seattle, WA. A graduate of the Culinary Institute of America at Greystone in St. Helena, CA, Coopey shares her love of food as a cooking instructor at South Seattle Community College. The Kitchen Pantry Cookbook is her first book.