Lancaster, let's cook!

 From time to time I hear about people making ketchup at home. Ho hum. How many people attempt to make their own mustard? Well I just did and it was a revelation. Before you start, know that this is not a money saving idea. You cannot make a decent mustard for less than you can buy it. But that's not really the point, is it? I have made this with powdered yellow and powdered brown mustards and it's much better if you use powdered brown mustard . Brown mustard is hotter and sweeter at the same time and using it makes an enormous difference. If you can't get your hands on any brown, the yellow stuff will still work. Homemade Dijon Mustard 2 C (that's about 475 ml) dry white wine 1 large yellow onion, chopped 4 large garlic cloves, peeled and chopped 115g brown mustard powder (that's about a cup) 4 tablespoons honey 1 tablespoon olive oil 2 teaspoons salt In a saucepan, combine wine, onion and garlic; heat to boiling, simmer, covered, 5 to10 minutes. Cool, strain, and