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.
Prep time: PT15M
Total time: PT15M
Rating
4.83 stars (70 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))
Categories
Condiment
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
B Mac on 2025-06-05 (2 stars): Not sure what i did, yummy flavour but i couldn't keep it in my mouth it was almost spicy and couldn't eat it.
John P. McCarthy on 2025-02-03 (4 stars): I really enjoy making mustard at home. One thing I like is to ferment the seeds. I put a dry cup of seeds into a mason jar add water to just cover, then a teaspoon of kosher salt. I put the lid on and give it a very vigorish shake. It then its in a dark corner of my kitchen for about a month. I check it weekly to make sure their is no mold and to release any built up CO2. After than I rinse the seeds, then course or fine grind with depending on my mood and add wine vinegar and salt, and sometimes herbs like thyme, to taste.
Eric Mulders on 2025-01-27 (5 stars): I stumbled upon this recipe a couple of years ago and having been making it with only minor changes. When I followed the recipe as written I found that the mustard was a little too pungent for my liking. I have reduced the amount of mustard powder to 1/4 cup, use warm pale ale, let it sit 1/2 an hour then add white wine vinegar. I use a ratio of 4:1 yellow to brown mustard seeds and buzz them in the Ninja to partially break up the seeds. Perfection! IMHO. Thank-you, Hank!
