6 Tbs. pickle vinegar (juice that's in a jar of dill pickles)
freshly-ground black pepper
1 Tbs. Napastyle Roasted Garlic Paste (optional)
Whisk together mustard powder and pickle vinegar until smooth. Let the mixture sit for 10 minutes so flavors have time to develop. Season to taste with salt and pepper. Stir in roasted garlic paste. Transfer to a jar and refrigerate.