Place all ingredients in a glass mason jar and stir well. If using honey make sure its dissolved completely.
Cover the jar and let site for a couple of days to soften the seeds. The seeds will absorb the liquid as time goes on. If it starts to look too dry you can add a bit more water.
Once the mixture has sit for 2-3 days, it's time to process. You can use a Vitamix, food processor, or immersion blender. For a seedy mustard, blend less and for a smooth mustard, blend completely.
Store mustard in a glass jar in the refrigerator and will last at least 6 months. The longer this mustard sits, the more mellow it gets.
