I tried my hand at mixing mustard from scratch this week, and it was a delightful journey back in time. I must admit, I was initially skeptical about the fuss over hot water, but Mrs. Beeton's wisdom proved true. I found that the cooled boiled water really did create a smoother, more velvety mustard than I'm used to from the jar. The most surprising detail was how the mustard's flavor intensified over the course of the day — it was like a little pot of magic on my countertop. This recipe is perfect for the comfort-seeker in the kitchen. The process is simple and satisfying, and the result is a mustard that's uniquely yours. I loved how the lumps disappeared under the gentle pressure of my spoon, leaving a smooth, golden paste. It's a small indulgence, but one that adds a touch of warmth and nostalgia to any meal. I'll definitely be keeping a small pot of this in my fridge for when I need a little extra comfort in my cooking.