Homemade Spicy Mustard

I don’t know why it’s never occurred to me, before now, to try making mustard.

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A friend of mine suggested that we make some homemade mustard for a recent dinner party, and boy, am I glad we did!

As it turns out, mustard is surprisingly easy to make. In fact, it’s pretty difficult to mess it up! Feel free to experiment with this basic recipe until you find the perfect flavor combination to fit your tastes. Since it’s so easy to prepare, you could easily make a few different flavors to keep on hand in the fridge!

Homemade Spicy Mustard
makes about 6 ounces

Adapted from this recipe

Ingredients:

2 tablespoons yellow mustard seeds (also called white mustard seeds)
2 tablespoons brown mustard seeds
1/4 cup apple cider vinegar, or coconut vinegar
2 tablespoons water
1 teaspoon fine sea salt

Directions:

To get started, you’ll need to grind the mustard seeds.

You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout!

mustard seeds

Or, the faster way is to use a spice grinder.

grinder

Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.

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For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard “cure” for a few days on the counter, if you like. Once you put it in the fridge, it will stop ripening.)

If the mustard has a little too much “bite,” try adding a bit of honey or coconut crystals to balance the flavor.

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The mustard flavor will get better with time, so it’s best to make homemade mustard a few days before you plan on serving it. Store in the fridge, and use it to make your favorite sandwiches and salad dressings!

A few notes:

  • The more finely ground your mustard seeds, the more potent and spicy the flavor will be. For a more mild mustard, try soaking the seeds whole, with the rest of the ingredients, then briefly pulsing in the food processor for a chunkier whole grain mustard.
  • Instead of water, you can use white wine, beer or apple cider for a more complex flavor.
  • I recommend apple cider vinegar or coconut vinegar because they are less acidic and yeast-feeding than traditional vinegars, but any type of vinegar can be used to make mustard.
  • Feel free to add any herbs you like, such as fresh dill.
  • For a spicier mustard, try adding a bit of horseradish or garlic.
  • For a honey mustard, try adding a 1/4 cup of honey.
  • For a yellow mustard, try this recipe.


Homemade Spicy Mustard
Author: 
Prep time: 
Total time: 
Serves: 6 oz.
 
A quick and easy homemade mustard!
Ingredients
  • 2 tablespoons yellow mustard seeds (also called white mustard seeds)
  • 2 tablespoons brown mustard seeds
  • ¼ cup apple cider vinegar, or coconut vinegar
  • 2 tablespoons water
  • 1 teaspoon fine sea salt
Instructions
  1. To get started, you'll need to grind the mustard seeds. You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout! Or, use a spice grinder to make the process faster.
  2. Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
  3. For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard "cure" for a few days on the counter, if you like, but I haven't tried it myself.)
  4. If the mustard has a little too much "bite," try adding a bit of honey or coconut crystals to balance the flavor.
  5. The mustard flavor will get better with time, so it's best to make homemade mustard a few days before you plan on serving it.
  6. Store in the fridge, and use it to make your favorite sandwiches and salad dressings!
Notes
The more finely ground your mustard seeds, the more potent and spicy the flavor will be. For a more mild mustard, try soaking the seeds whole, with the rest of the ingredients, then briefly pulsing in the food processor for a chunkier whole grain mustard. Instead of water, you can use white wine, beer or apple cider for a more complex flavor. I recommend apple cider vinegar or coconut vinegar because they are less acidic and yeast-feeding than traditional vinegars, but any type of vinegar can be used to make mustard. Feel free to add any herbs you like, such as fresh dill. For a spicier mustard, try adding a bit of horseradish or garlic. For a honey mustard, try adding a ¼ cup of honey.

Hope you enjoy it! I’m using the rest of mine to make a batch of Honey Dijon Dressing.

Reader Feedback: Have you ever tried making your own mustard before? If so, share your favorite combinations!

Comments

    • says

      The ingredients aren’t very perishable, so I’d imagine it will last for at least 6 months, if not more! We’ll finish ours long before then. :)

  1. jill says

    I eat A LOT of mustard (NOT homemade though). Anyway, books…
    Can you tell me what the sample meal plans are like in “I QUit Sugar”. ..i noticed it in your book section…I want to get something for my kobo, but something cheap and the sarah wilson book is actually a tiny bit more expensive…i’m’ on the fence on what to get:
    – new book called “The Plan” featured on Dr. Oz which makes a ton of sense and intrigues me
    – Practical paleo
    – It starts with food
    – well fed
    – the Natalia Rose book (cookbook or otherwise…not sure

    I have a tiny kobo reader. I am not into complex recipes or ingredients or ones requiring skill and a ton of expensive equipment or expensive/trendy ingredients, interested in changing my binging/digestion/poor habits but not sure what approach to look at, I want to read them all ha, but can’t afford them all! (might be others I ought to look at?), and also not a big grain or legume person (though maybe I OUGHT to be, I don’t know). Anyway, would love your thoughts asap, ha, thanks.

  2. says

    Hi there. Food on Friday: Mustard on Carole’s Chatter is now open for entries. This looks like a good recipe for mustard! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

    • Megan says

      In my experience, mustard lasts forever in the fridge! I’d assume it will last at least a month, if not much longer.

    • Megan says

      Yes, mine did thicken a little in the fridge overnight. However, if yours doesn’t get thick enough you can always add more dry mustard!

  3. Heather says

    Can you just use ground mustard to begin with instead of the seeds? I don’t have the seeds but I have a ton of the ground stuff.

  4. Donna Marsico says

    Awesome! Finally found a recipe for Spiced Mustad.
    I had receive a small jar from a country store for Chritmas.
    It was awesome to cook fish with. Can no longer get it.
    I saved the jar to keep the ingredients. Now I have a recipe.
    Mine last 6 months in refrigeratior. I used every bit that that time frame.
    THANK YOU THANK YOU!!

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