Use this recipe—minus the smoked paprika—as a standard mustard recipe, for complete customization of your condiment stash. It stores and freezes well, and you can make a big batch then divvy into containers for different flavors. This was the first time I’ve made mustard from scratch, and I’m surprised that I’ve never made it before; it’s definitely easier than any condiment, and condiments are easy to make.
Yellow Mustard with Smoked Paprika
2/3 cup (160mL) yellow mustard seeds
2/3 cup (160mL) cider vinegar
1/3 cup (80mL) water, plus more as needed
Fine sea or Himalayan salt, to taste
1 teaspoon (5mL) agave nectar
3/4 teaspoon (4mL) smoked paprika
Put the mustard seeds, cider vinegar, and 1/3 cup (80mL) of the water in a container. Cover and refrigerate 24 hours.
After 24 hours, scrape the mixture into a food processor or high speed blender. Process or blend until smooth, adding additional water as needed, until it is your ideal consistency. Add salt to taste, along with the agave nectar and smoked paprika.
Laurie Sadowski 
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