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Homemade Mustard Recipe

Now that we’re deep in the heart of summer, the grill is looking pretty appealing. For one thing, it doesn’t heat up the house like the oven. For another, a sausage or burger isn’t quite the same any other way. There are some fine producers of artisan sausages and some truly spectacular beef to be had around the Twin Cities.

But once it’s time to take the sizzling meat off the grill, what goes on it? Certainly condiments from the closest box store won’t do justice to your juicy, local meal; good, homemade mustard would. Making your own mustard is insanely simple, and very good and tasty.

Homemade Yellow Mustard

  • 1/2 cup yellow mustard seeds
  • 3/4 cup apple cider vinegar
  • 1/3 cup water
  • 1 1/2 tsp. sugar
  • Your pick of spices (to taste), optional

Instructions:

  1. Soak the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid. Leave soaking for 2 days.
  2. Add the sugar and spices to the seeds mixture. I suggest using allspices and turmeric, but many others are good as well. Begin with about 1 tsp. of each spice. Blend mixture until it reaches desired consistency, adding water if needed.

The mustard will at first seem extremely spicy, but will mellow out after a day or two in the fridge.  To make honey mustard, mix the completed yellow mustard with local honey at a 1:1 ratio.

There are other things to do with this tasty mustard besides slather it on your bratwurst – try putting a teaspoon (or more if you’re brave) with some olive oil, vinegar, and seasonings for a homemade vinaigrette. You can also throw it in marinades, or try some South Carolina-style barbecue. Having a good mustard around for friends and family (and yourself!) shows that attention to detail that makes a meal great.

Check out our other article on making homemade mustard.

Comments

I will be trying this! I wonder how it would be made with buckwheat honey, I just got some of the Ames Farm Blue Earth Buckwheat, and I'm dying to try it in something. Thanks for sharing!

yum. i just ran out of dijon, totally going to make this.

Thanks for writing, friends! Please let us know how it goes and what changes you make. Kimberly, please let us know how that buckwheat honey mustard tastes.

another technical question: how long will this last in the fridge? and does it need to be properly "canned" or just jarred up and stored there?

thanks!

Thanks for commenting!

Kimberly - I bet buckwheat honey tastes good with just about anything, and I hope it makes some great honey mustard.

Emily - I hope you enjoy this mustard. If you have some white wine around, you could make some of your own dijon. I'm sure there are tons of recipes floating around.

Tracy - I made my first batch about a month ago, and it still tastes good. I didn't can it, just have kept it in a glass jar in the fridge. I thought about canning, but I'm still intimidated by it!

Alex-
Last month I made my first batch of mustard. It turned out better than any packaged mustard I have ever had. Everyone who tried it fell in love with it. I think you are on to something here.
As far as how long it will last? Food Network says "One Month" but I have to ask this, How long will Vinegar last? My point is there is not much in mustard to grow little nasties. Just keep it in the refrigerator.

-=Keith=-

With grilling season pretty much here, I'm all about the homemade condiments, especially one that's so versatile. I'd like something with a bit of garlic . . .

This is a GREAT mustard, I made it with lemon juice instead of vinegar and it turned out really well. It probably won't last as long, but we'll see. :)

I also made only half a recipe and it didn't do so good in the blender, too small of an amount. I transferred to a mug and used a hand blender and that did the trick!

Good to know, thanks friends. I've got 2 batches now - regular and honey mustard - and I'm putting them on EVERYTHING. So good. Thanks Alex!

love the simplicity of this recipe...too many filler and unnecessarily complicated ingredients in other homemade mustard recipes i've seen.

is the 2-day soaking meant only to soften the mustard seeds? if so, and you dont have 2 days to wait, you could process the seeds in a coffee grinder on the finest setting, making a fine powder, then just blend it with the other ingredients according to the directions. i tried this tonight with good results but have some soaking in order to make the real recipe this weekend.

thanks nick - i think the seeds absorbed a lot of the liquid too. was your shortened version runny?

it was a bit runny at first, and i think thats why you see all these recipes with various filler ingredients. i tried a bit of bob's red mill xanthan gum but that stuff is tricky because it can make things start to get sticky and doughy. but it really didnt need it. you can adjust the ratio of liquid to mustard seed powder...

Can't wait to try this!

This looks really good, I can't wait to have a go!

My mustard seemed to taste too vinegary. Any ideas?

Woah, I didn't know people were even still reading this post. Thanks for reading it!

A few comments on other comments that I've neglected to see and answer over the past months...

Marta - Looking back, a blender might not be the best for this recipe because of the size and consistency, but those hand held "motorboat" blenders or food processors probably work very well. For my mustard, I like to only partially blend it so that you retain some of the texture to it. If I'm making honey mustard, however, I would probably blend it smooth.

Nick - Soaking the seeds is for sure to soften them, but I think it's also to mesh the flavors of the vinegar and mustard. The mustard powder is an interesting idea also. Just remember that the mustard gets thicker after it's originally made and is refrigerated.

Kathe - If it's too vinegary, you can try replacing some of it with water, lemon juice (like Marta suggests), or maybe a different kind of vinegar. You could try rice or white wine vinegar. I haven't tried any of those, so I can't say I recommend them, but they could be great.

Far too much vinegar is called for in this recipe, try cutting it in half.

How much does this recipe make? I plan on canning it, maybe in half pint (8oz.) jars?

I haven't made it in a few months, but I think I filled about 1 8 oz. jar. Thanks, and good luck!