Learning how to make mustard at home with mustard seed and powdered mustard is simple, and the taste is so much better than store-bought. With this base recipe, you can make stone-ground mustard, Dijon mustard, spicy mustard and even sweet honey mustard.
3 Tablespoons apple cider vinegar (or other vinegar)
2 teaspoons salt
Categories
Condiment
Cuisine
French
German
Steps
Divide your mustard seeds, keeping six tablespoons whole (for now) and six tablespoons to make your mustard powder. Grind six tablespoons mustard seeds in a spice or coffee grinder until powdered and set aside in a bowl.
With the other six tablespoons of mustard seeds, slightly grind them in a grinder, or use a mortar and pestle. You can leave some whole grains and then have some ground up. It depends on how you want your mustard texture to be.
Add vinegar and water (or other liquid) and mix well.
If your mustard is too thick, you may need to add a bit more liquid.
Cover and let sit for 12 to 24 hours in the refrigerator. Homesteading Hack: If your mustard is too thick after sitting, add more water or other liquid, 1 teaspoon at a time, to get your desired consistency.
