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Crush mustard seed using a mortar and pestle for a few seconds.
Slowly add water and continue grinding the seed. Use hot water for a milder mustard and cold water for a spicier mustard. Grind until the water is incorporated, leaving some seeds whole.
Add the remaining ingredients and continue grinding until the desired consistency is achieved.
Store the mustard in a glass jar in the refrigerator for 24 hours before serving.