Blend the ingredients: add all ingredients to the blender. Add desired spices such as turmeric, garlic powder, or paprika if preferred (though these are not used in traditional mustard recipes). I prefer plain mustard.

Blend until smooth: Process the mixture until it reaches your desired consistency. For a thicker mustard, blend for a shorter duration; for a smoother texture, blend for longer. Adjust the liquid-to-solid ratio to get the paste consistency that you like. It will thicken slightly once refrigerated, so keep that in mind.

Store and enjoy: Transfer the homemade mustard to a clean, airtight jar and refrigerate. Allow the flavors to meld for at least 24 hours before using. Homemade mustard can be stored in the refrigerator for up to one month.

Adjust seasoning: Your mustard will be bitter and quite pungent at first. It isn't ready to be eaten right away. Store it in the refrigerator for a few hours or overnight, then taste and adjust the seasonings to your liking.