I don’t know why it’s never occurred to me, before now, to try making mustard.
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!
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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!
Or, the faster way is to use a spice grinder.
Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
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.
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.
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Homemade Spicy Mustard
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
Instructions
- 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.
- Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
- 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.)
- If the mustard has a little too much "bite," try adding a bit of honey or coconut crystals to balance the flavor.
- 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!
Notes
Nutrition
Calories per ounce: 39, Fat: 2g, Carbohydrates: 2g, Fiber: 0g, Protein: 1g
Hope you enjoy it! I’m using the rest of mine to make a batch of Honey Dijon Dressing.
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Reader Feedback: Have you ever tried making your own mustard before? If so, share your favorite combinations!
How long does it keep?
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. 🙂
Mmm this looks phenomenal! I’m in a dip/sauce craze lately so looks like this will be next up 🙂
Oh man, I am a spicy mustard lover. Why the heck haven’t i thought to make it myself? thanks for the recipe!
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.
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.
Thank you for sharing this!!! How long does it last in the refrigerator?
Thank you!
In my experience, mustard lasts forever in the fridge! I’d assume it will last at least a month, if not much longer.
Mine is a little runny, does it thicken over time?
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!
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.
You likely can use just powdered mustard, but you’ll miss out the consistency of the wholegrain. I purchased both recently from ‘shopee’ in the Philippines, good merchant “restohub” who I repeat order from. Have them ship to you, shipping vouchers minimze that cost. If they can’t process your credit card, they do ship COD, no problem. Just a satisfied customer, making, cooking, and baking with supplies from them that I just can’t otherwise get here. Even perked my 11-year-old’s interest in cooking and baking, quite a wiz now with what I get from there.
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!!
I absolutely love this recipe! Thanks!!
My whole family loves this mustard!!!
I would love to make my own whole grain mustard. I have bought it before ready made, but this sounds much better. At least I would know what is in it.
I would love to make horseradish mustard – like what we would normally buy back in NorthAmerica, but just doesn’t exist in Asia. What I can find here is imported Wasabi powder. Yes it would make my mustard a funny green colour, but beggars can’t be choosers. Any thoughts?
Supap👌🏼👌🏼👌🏼👌🏼
This looks great! Where did you buy whole mustard seed? I’m having trouble finding mustard seed that’s not already ground. Thanks!
After mixing mustard powder with cold water it reaches it’s hottest in 15 minutes on the counter. Adding vinegar stops the process and slows down the degradation. You want milder mustard add vinegar sooner. You want hot mustard then don’t add vinegar for about 20 minutes. The heat will still fade though so you might cure it for flavor it won’t help the heat.