The industrial mustard is filled with oil and preservatives. With an investment of 15 minutes once every few weeks, you can make homemade mustard that contains no harmful substances and in my opinion tastes better than the industrial mustard.
8 tablespoons mustard powder
6 tablespoons white wine vinegar
1 flat tsp salt
1/4 teaspoon turmeric
1/2 cup water
1 teaspoon flour
Garlic powder to taste
Paprika to taste
Put all the ingredients in a small saucer and cook over medium heat while stirring constantly until the mixture is uniform.
Bring to a boil and lower the heat. Continue cooking for another five minutes while stirring constantly.
Cool to room temperature and transfer to a sealed jar.
Keeps in the fridge for a few weeks.