How To Make Mustard
This Homemade Mustard Recipe has it all: sweet, spicy and savory. Ever wonder how to make mustard? You aren’t going to believe how simple it is!
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Homemade Mustard Recipe
I love mustard! On sandwiches, in dressings on pretzels. My favorite has to be Giant Fair Corndogs drenched in mustard. Love It!
I finally decided to try making my own Homemade Mustard Recipe. A mixture of a few of my favorite ingredients: Bragg Apple Cider Vinegar, Honey, McCormick Yellow Mustard Seeds, Lemon and Thyme. Add a few other spices and you have a fantastic homemade mustard to slather onto your next ham sandwich!
The best part of making your own condiments is that YOU control the ingredients. Switch out the thyme for your favorite herb. Add extra honey for a sweeter mustard. Or add horseradish for a super spicy mustard!
This mustard is not for the faint of heart. The mustard seeds add quite a kick! So, tread carefully if you decide to add extra heat.
Oh, and to get that gorgeous Yellow mustard color, you will need to add turmeric. Without turmeric the mustard is beige and will be missing that traditional mustard flavor.
Homemade Mustard is so easy. Just soak the seeds overnight, they will absorb most of the liquid. Then just add the other ingredients and puree to your desired consistency. Done!
Make it in small batches and store in the refrigerator. Use within 3-4 weeks. Or give as a gift along with some bbq gear to your favorite grill master!
Homemade Mustard
This Homemade Mustard Recipe has it all: sweet, spicy and savory. Ever wonder how to make mustard? You aren't going to believe how simple it is!
Ingredients
- 1/4 Cup Yellow Mustard Seeds, 2oz
- 1/4 Cup Filtered Water
- 1/4 Cup Apple Cider Vinegar
- 2 teaspoons Fresh Lemon Juice
- 3 Tablespoons Honey, or more
- 1/4 teaspoon Sea Salt
- 1 teaspoon Fresh Thyme Leaves
- 1/2 teaspoon ground turmeric
Instructions
- Combine the mustard seeds, water and apple cider vinegar in a glass jar. Seal and refrigerate overnight.
- Add the remaining ingredients and puree to desired consistency.
- Add more honey or herbs to taste.
- Store in a clean, air tight glass jar. Refrigerate and use withing 3-4 weeks.
Notes
This recipe yields 1 cup of mustard.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 25Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 116mgCarbohydrates 6gFiber 0gSugar 5gProtein 0g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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WOW!! How easy is that! I will have to give this a try because I am also a mustard fanatic and I go through it like it is going out of style.
Thanks!
Michele
I am still looking for it, but years ago I had a similar recipe for mustard. The two radical differences are 1. using 1/2 white mustard seeds and 1/2 black mustard seeds, and 2. Instead of using apple cider vinegar, it called for hard apple cider. It didn’t matter how many times we doubled the recipe, it was gone after a partial tour around the room!
Oh, that sounds delicious! I wanted to use some black mustard seeds but couldn’t find them anywhere.
Can this recipe be canned (processed)?
Hi Cheree. I’m sorry to say that canning is my nemesis. I have never canned mustard so I cannot say for sure what works or what doesn’t. Sorry I can’t be of more help. Have a great day!
HI! Great and I will try your recipe. I have made tons of homemade mustard, but have not in the last few years. People still ask for it, and it makes great gifts. I have made peach mustard, roasted garlic mustard, and many more. I am going to try this recipe of yours again to not only eat for my family, but for gifts. BTW, Penzeys has both ground mustard and brown and yellow seeds in bigger bags much cheaper, which is fun if you are interested in making more. Once again —- great post.
Oh, I like the sound of that roasted garlic mustard!
Thanks for the recipe. I really like the convience of using the same glass jar to prepare the mustard. After the hand-held puree, the same glass jar become the mustard jar for use.
Awesome!
I have been trying to find a recipe for sweet onion mustard. French’s had one but it’s been discontinued. Any ideas?
You could caramelize some sweet onions, puree then add to the mustard recipe. Here is a caramelized onion recipe: https://dev.wonkywonderful.com/caramelized-onions-recipe/ 🙂
So I just made this following your recipe just haven’t added the thyme yet, and it’s already delicious. I am just having trouble getting the mustard seeds to puree. I literally let them soak for a week! Any suggestions?
Strange, mine purees right up after soaking. Does you processor/blender usually work well with firmer ingredients?
I’m looking for a recipe for pineapple mustard. I lost mine and have not been to find a replacement. Can anyone help?
If you google Pineapple Mustard Recipe there are several to choose from depending on what you are looking for exactly. Maybe I should work on a pineapple mustard recipe 😀
Hi, is there any alternative to honey? Brown sugar maybe? Does that work?
Yes, you can use sugar or maple syrup even.
So bummed. Just tried this recipe and it came out extremely watery. Followed the directions to a T. Also it tastes extremely vinegary. And suggestions
Perhaps decreasing the water a bit as well as the vinegar since you want to mellow that flavor.
Hi Nicole, I let the seeds with the water and apple cider vinegar overnight (seal, but the seeds are not hand puree ready, they are still very solid. Do I have to let them more time in the fridge?
Mine turned out super watery too 😢 and not very nice tasting.
Just add more mustard powder. I usually grind half of my seed first to get them to be easier to purée after soaking overnight, and having some leftover isn’t a bad thing. Add the powder to almost anything that you normally add mustard to. If allowed to ferment a few days, prepared mustard keeps pretty well, depending on the additives. You could water-bath it to seal the jars after fermenting it, but I just keep mine in the refrigerator. It will mellow after about two weeks if left out of the refrigerator for a week, which I prefer.