Stir mustard powder with mustard seeds, 3 tbsp cold water, vinegar and salt in a small bowl. Store in a glass jar with a tight-fitting lid. Refrigerate overnight before using. Switch it Up! Three variations to suit every taste Honey Mustard Stir 2 tbsp honey into mustard mixture. Continue with recipe. Dill Mustard Stir 2 tbsp chopped fresh dill into mustard mixture. Continue with recipe. Spiced Mustard Stir 1 tsp ground pickling spice and 1 tbsp brown sugar into mustard mixture. Continue with recipe. Four Ways to Use it! Devilish Eggs Peel 6 hard-boiled eggs and slice each in half crosswise. Remove a sliver from ends of eggs, if needed, to help them sit flat. Scoop yolks into a bowl. Mash until crumbly, then stir in 3 tbsp mayo, 2 tbsp chopped prosciutto, 1 tbsp Spiced Mustard and 1 tbsp snipped chives until mixed. Spoon into egg whites and mound on top. Oktoberfest Sausage Smorgasbord Cook bratwurst according to package directions and serve with assorted homemade mustards. Roasted Honey-Mustard Chicken Spread 2 tbsp Honey Mustard under the skin of 4 chicken legs in a 9 × 13-in. baking dish. Sprinkle with salt and pepper. Bake in centre of a 425F oven, skin-side down, flipping halfway through, until springy when pressed and juices run clear, about 30 min. Dilled Salmon Brush 4 salmon fillets with 2 tbsp Dill Mustard on a parchment-lined baking sheet. Season with 1/4 tsp salt. Bake in centre of a 425F oven until a knife tip inserted into the thickest part of salmon and held for 10 sec comes out warm, 10 to 12 min.