Friday, December 3, 2010

Homemade Mustard

Simple Homemade Mustard, much more flavorful than store bought and without all the extras they wont tell you the name for(think ingredient list ..."spices" and "natural flavoring")

revision 3/18/11- I found this to be a bit smoother, less sharp tasting mustard.

1/2 cup yellow mustard seeds(or brown or a combo of the two depending on your taste)
3/4 cup apple cider vinegar-1/2 cup white vinegar
1/3 cup water-1/2 cup water
1 tsp sugar- added 2 tsp this time to cut the mild bitterness
1 TB dry mustard powder
1/4 tsp turmeric
1/8 tsp garlic powder
1 pinch of paprika
salt to taste

In a bowl combine mustard seeds, vinegar and water
Allow to stand for 48 hours* adding a touch of water if the seeds absorb all the liquid.
* If you don't want to wait for 2 days you simmer it over medium heat until all the liquid is absorbed (I ended up adding a touch more water to get the seeds nice and soft)

After 48 hours add in the spices and puree the mixture in a food processor...Process longer for a smoother mustard, shorter for a grainier version.
Second time I drained and rinsed the mustard seeds in a sieve. You can reserve liquid to add back to thin as you see fit or you can use water.  I found doing this helped to cut the slightly bitter after taste.

You can add a touch of water to thin it if you feel it is too thick.....if it is too thin add a 1/2-1 tsp of cornstarch.

Funnel it into a squeeze jar or store in a air tight container.

Allow to mellow for a few days because it WILL BE SPICY at first!

This recipe filled my 14oz mustard bottle more than full!


  1. I've actually done this but since the recipe got lost, thanks for posting yours. For those like me who like the "pop" of grainy mustard, soak an extra tablespoon or two of mustard seeds, set them aside and add them back in after processing for texture. I used Pinot Grigio white wine vinegar and it was to die for! Thanks again.