Basic Country Mustard

What could be easier than making your own mustard? No, really. It is stupid easy. Grind some mustard seeds, mix with mustard powder and some liquid and you’re done. Endless variations exist. Remember yellow mustard seeds are the mildest, black the hottest. 

Recipe by Hank Shaw on May 8, 2015

Prep time: PT15M

Total time: PT15M

Rating

4.82 stars (74 reviews)

Keywords

mustard

Ingredients

6 tablespoons mustard seeds, (about 50 grams)
1/2 cup mustard powder, (about 50 grams)
1/2 cup water or beer
3 tablespoons vinegar (cider (white wine or sherry))
2 teaspoons salt, (about 5 grams)
1 teaspoon ground turmeric ((optional))
2 tablespoons honey ((optional))
1/4 cup minced fresh herbs ((optional))

Cuisine

American

Steps

Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you’re ready, pour in the vinegar.
Pour into a glass jar and store in the fridge. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.

Nutitrion

Serving Size: 1 serving
Calories: 71 kcal
Carbohydrates: 6 g
Protein: 3 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 390 mg
Sugar: 4 g

Reviews

Susan on 2026-06-26 (5 stars):
Yummy mustard! Use 1/2C apple juice, 3T apple cider vinegar and add 2T or more honey and you have Basic SWEET Country Mustard. Homemade mustard is fun and interesting to make. Take a simple recipe (like this one) and change a few things, like the vinegar you use, the spices and seasonings you use and the liquid ( water, wine, juice, beer) and you can have variety of flavor of your mustard.
Maddy on 2026-05-01 (5 stars):
This was informative and a pleasure to read. I appreciate your writing style as much as I appreciate the recipe. I got some organic mustard seeds on clearance the other day and am excited to make my own mustard. I'll be trying out the more simple recipe. Thank you!
Sherri on 2026-03-21 (5 stars):
Love this as a base recipe! I don't always add herbs, use champagne vinegar, sometimes all black seeds, some a mixture etc and really love to mix it up but would never have known how to start so today I added wasabi to give it a kick cant wait to try it. THANK YOU,
Liz on 2025-11-10 (3 stars):
This is a bit too spicy IMHO. I wonder about decreasing the mustard powder. Hank, if I want to mellow it out, can I add some 25g cracked, soaked mustard seeds to dilute the intensity? Or will that not work? Thanks!