Homemade Grainy Mustard Recipe 61


Mm. Mustard. I love mustard. But those fancy pants Dijon mustards give me a headache. I can get organic Dijon that comes in plastic. Or non-organic Dijon in glass. (Go figure, right?)

Then it occurred to me that this is yet another product we’ve become accustomed to buying ready to use, when there’s a perfectly good way to make it at home. Never mind that I didn’t know the perfectly good way to make it at home; surely I could figure it out.

Grainy mustard - it's a snap to make at home with this mustard recipe

Score one for me and the internet. I found a number of recipes with a variety of methods – including cooking the ingredients – but when I distilled all of this information, I decided to go with the simplest method. And my, how simple it is. Follow this mustard recipe to make your own – you’ll be glad you did!

Homemade Grainy Mustard Recipe

  • 1 cup mustard seeds (use yellow, brown, or a combination)
  • 3/4 cup apple cider vinegar
  • 1/4 cup water

Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don’t get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.

Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water. (The absorption rate varies by seeds, I’ve found. If you feel like you’re adding a lot of extra water, you could add a splash of vinegar, too, to maintain the vinegary kick.)

After a couple of days (or a week) pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished mustard right back into the jar the seeds were in. Not even a jar to wash!

I kept it simple and just added a bit of thyme for seasoning, but you can go crazy with different spices. If you like traditional yellow mustard, add 1/2-1 teaspoon of turmeric. Or try using white wine or your favorite stout instead of water. I’ve found that you really do need some vinegar (a batch made with just white wine was yucky), but you can play around with the amounts and ingredients a fair bit once you’ve seen how simple this is.

The mustard mellows a bit as it sits, but it’s still quite bold. We had it with roasted potatoes the other night and it was delicious.

This was so easy. I don’t see any reason to ever buy Dijon mustard again – in glass or plastic.

 

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61 thoughts on “Homemade Grainy Mustard Recipe

  • Alexandra

    Oh, I’m so excited to find this recipe! I lived in France, so we always had cheap mustard and never thought about making it ourselves. The mustard with grains came in a pottery jar and was more expensive. I cannot wait to try making my own. Do you have to keep it in the refrigerator after you make it? Does it ever go bad? Thanks so much!

    • Kris @ Attainable Sustainable

      Well, I refrigerate mine, but I suspect this is one of those foods that will do fine at room temperature, too, due to the vinegar. The vinegar means it should have a long shelf life, too! The hardest part about this recipe is remembering to pick up mustard seeds at the store!

      • Monna

        Monterrey Spice Company sells mustard seeds in bulk. And other whole spices. Prices are very reasonable.

  • Liz

    great idea, know I just have to find out where to get mustard seeds….

  • jenjenn

    Thank you for this simple recipe. My hubby loves all kinds of mustard, and of late he has been getting more and more in the kitchen, some would call creative. I would call a kitchen science project. Anyways, I read aloud to him, as I sometimes do when I come across a new recipe. And see if either of us wants to try it…He definitely will be trying this, and I am sure experimenting with flavors. This will help keep him bored in his upcoming retirement years. Maybe we will even sell at the local Farmer’s Market…And keep organic, healthy and inexpensive (these types of recipes we search for, as almost like a hobby and if taste good, we keep on the ‘menu’).

    • Kris Bordessa Post author

      I think there could be some really fun experimentation with this! If he comes up with a winner, please let me know – I’d love to share it.

  • NoPotCoooking

    I will try this. I made mustard once before, but the recipe did not say to blend it – it left the seeds whole and I just didn’t care for it.

    • Kris Bordessa Post author

      You can blend it coarse or fine. I did mine kind of mid-range, Dijon like.

  • Sheryl

    Amazing. Silly me, I never before considered that you can actually make your own mustard. But it is so very easy. I’m impressed.

    • Kris Bordessa Post author

      Habits, yeah? We’re breaking them left and right around here! 😉

  • MyKidsEatSquid

    Ooooo, this recipe has my name written all over it. I’ve got these hot mustard seeds from one of my favorite spice shops. Do you have to use apple cider vinegar? I’m thinking it’s for the flavor. The possibilities here…

    • Kris Bordessa Post author

      You can use a variety of liquids – vinegars, wine, beer…

      • Doug

        So I tried my first batch with Guiness Draught. I’m not sure it really worked. The beer has a strong flavor and the resultant mustard smells nothing like any kind of mustard I’ve ever had. Since beer is more alive than vinegar, what are the chances that I’ve got some kind of fermentation going on?
        Anybody done a batch with beer? What kind did you use? How much beer vs water? Sit at room temp or in the frig while soaking? Anything else different in the way you did the batch?

        • Doug

          A follow up. I did some searching around and found that most mustards made with beer/wine also include some vinegar, sugar, and spices. I’m in the process of adding stuff to see if I can fix the batch. So far, so good. I’m going to let the batch sit for a bit and will report back on the results. In the mean time, we’ve picked up some new mustard and are going to try a few other types of batches. Big fun! Thank you for posting this.

  • Jennifer Margulis

    Never tried but we HAVE mustard seeds (that I used in a recipe). And I really want to try making my own. Here we CAN buy organic in glass jars but I think making it myself would be an even better option. (p.s. My friend down the street has been making her own vanilla, inspired by your recipe!)

  • Donna Hull

    What a cool idea. I would have never thought about making Dijon mustard at home. And the recipe looks so easy.

    • Kris Bordessa Post author

      I’ve got my second batch soaking right now! This time I used white wine with just a splash of vinegar for the liquid. It smells like it will be a bit mellower than the last batch.

  • Lisa Petrison

    Here is a company that makes mustard that:

    * Is organic
    * Comes in a glass jar
    * Is in six different flavors (city, country, spicy, honey, honey/spicy and horseradish)
    * Has a minimal number of ingredients
    * Is delicious

  • Tammy B

    Looks fun to try…curious, how would you get a nice brown mustard.

      • Debbie Gray

        I got my mustard seeds at MountainRoseherbs.com. I order all of my herbs and spices that I don’t dry from them. They send them out promptly. I have a lb of yellow and a lb of brown and will be trying this recipe.

  • Toni

    Can you can the mustard. I’m thinking of canning small jars to include in Christmas gift baskets from the kitchen.

    • Kris Bordessa Post author

      You’d have to search for a recipe that’s safe to can. I’m not comfortable saying that it would, since it didn’t start out as a recipe for home preservation. Cute idea, though!

  • Shelly

    I recently bought 3 lbs of organic brown mustard seed and this is a timely article! there are lots of recipes out there for home canning mustard as well.

    I am going right now to start some seeds soaking so I can make mustard for a local food swap on Monday!

  • shelly

    I have been making mustard for a while now. I buy my organic brown mustard seeds through a co-op I belong to. Then I make a big batch and take it to a food swap I belong to and swap it for equally delicious goodies made by others. I have recently ordered yellow seeds and the hot chinese version as well to make at home. My family LOVES the mustard I make and I am also giving it as gifts this year 🙂

  • Melissa

    I’ve always wanted to make my own mustard!  Thanks for the recipe…I can’t believe how easy it is and therefore, how silly I feel for not making it sooner 😉

  • Mesha

    If you make it in a regular mouth jar, you might not even have to wash the blender; my blender bottom and regular mouth jars are exactly the same. 
    Thank you for the recipe!

  • Sydney

    Try using your favorite whiskey!
    Jack Daniels, Pendelton, whatever! Maple Crown Royal
    Makes a very tasty mustard!

  • Theresa

    I just added brown and yellow organic mustard seeds to my weekly Amazon Prime order. I am so excited to try this! Thanks

  • Reese

    I grew up with my grandmothers and my mom all growing gardens and canning. We weren’t that many years out of the great depression. They all ate the healthiest way possible and weren’t nearly as poor as they thought. So many of our family recipes have been lost over the years but I am still able to do some of the ideas you publish. My grandma made her own mayos and mustards and I am so greatful that you posted such a simple recipe for the mustard. I’ll be making several different flavors and giving a sampling of 5 or 6 jars to relatives for Christmas. Thank you.

  • Cindy Arman

    Hi there! I have a question. I put my seeds into soak and soften this morning. in just like an hour, they had absorbed all of the liquid, so I added more, as stated in the instructions. A few hours later, it was all gone again, so I added more liquid. Long story short, I have added liquid 3 times today, and it has only been about 12 hours. How many times do I add liquid? Or do I just let them hang out now and not add any more liquid? I live in the desert so the relative humidity here is very low. I am sure that had something to do with it.

    Thanks for you help,
    Cindy Arman

    • Kris Bordessa Post author

      It seems to vary by batch for me. I add liquid a few times, usually stopping when the seeds seem to stop absorbing.

  • Auburn Layman

    Hello! I tried this for the first time today. It seemed that my seeds weren’t wet enough, so during the blending process I added a bit more ACV and water to get to a better consistency. However, now it just takes overly vinegary and not much like mustard at all. Any ideas for how I could save this batch?

    • Kris Bordessa Post author

      Soak some more seeds in just water with a bit of vinegar and blend the two?

  • Janelle

    Once made, how long does it last and how do you store it?

    • Kris Bordessa Post author

      I store in the fridge. Keeps indefinitely. I have to make a new batch every 2-3 months or so?

  • Cheryl

    Pssssst! If you use a regular (not wide mouth) jar, you can pop blender attachments onto it and have NO clean-up. I do this with all kinds of stuff from smoothies to PB (anything that’s small and don’t want to dirty Vitamix). Thanks so much for posting; we adore mustard of all kinds in our home so this is on the TO DO NOW list. 🙂

  • Ellen Jeffery

    I absolutely love having the ability to make things myself and not always depend on running to the grocery store. This recipe looks great. I can’t wait to try it.

  • Kathryn Grace

    Made this today (well, started it on Wednesday and finished today). I had 1/4 C yellow and 3/4 C black mustard seeds. Boy, did it turn out hot! But we love the flavor and taste. Delicious by itself on a walnut and scallion baguette we had on hand. Thanks for this. I wanted to make my own for the reasons you mentioned, so I’m most grateful.

    Next time, I’ll cut the recipe in half as I don’t think we’d use this much in two years! But it’s fun to give some away in cute little Fido jars. Shared on my foodie Facebook page today. Thanks again!

  • Delores

    Oh! This is great. And I am going to use my fire cider vinegar that I recently finished to make it. Can’t wait!

  • Max

    This is fabulous. I never though making mustard could be so simple. I’m going out to buy mustard seeds right away! Thank you so much for this post–I’ll be checking out your blog regularly from now on.

  • Irene Heitz

    Hi, I didn´t know it was that easy! thank you for the post. I just bought a glass of mustard with ground elder (aegopodium podagraria). awesome taste.

  • Mary Tatem

    THANK you so much. My husband loves all mustard…..you should see our refrigerator! LOL. I love making things so this is the best of both worlds. I just put the seeds in to soak this afternoon, and I can’t wait to see how he likes it

  • Dee

    Thanks for sharing. This one I will be making soon.

  • Hope Green

    Love mustard! Will try this very soon. Thank you for the recipe…