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I don't count mustard time to being ready in hours, but rather in days, usually 3-5 for brown mustard. And I leave it on the counter at room temperature until it's where I want it, then it goes in the fridge. Homemade mustard at 12 hours is pretty awful.


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When you make an acidic mustard paste it can take a long time before you get the pungency of mustard, but the benefit is it will last longer in the fridge. If you used just cold water and not wine or vinegar, it will get mustardy more quickly, but the product will also have a shorter shelf life.



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