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Spicy Mustard Recipe: How to Make Your Own Gourmet Mustard at Home

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Three ingredients, five minutes of mixing, and in a couple days? DIY gourmet mustard! This homemade mustard recipe – a whole grain mustard – is mind-bogglingly easy and it tastes great!

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 gourmet mustard at home. Never mind that I didn’t know the perfectly good way to make it at home; surely I could figure out how to make homemade mustard.

Related: Must-Have Pantry Essentials: 10+ Items to Stop Buying & Make at Home

Score one for me and the internet. I found a number of mustard 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 homemade mustard recipe to make your own – you’ll be glad you did!

Related: Preserve the Harvest: Tomato Chutney

3 glass jars of homemade mustard on a red background

Variations on this homemade mustard recipe

Thisgourmet mustard recipe can be modified in numerous ways, based on the ingredients you choose. I like to add a bit of thyme and sea salt, but you can go crazy with different spices. You can also fiddle with the liquids. If you like less vinegar flavor in your mustard, try using 3/4 cup water and 1/4 cup of vinegar. 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 wasn’t so good), but you can play around with the amounts and ingredients a fair bit once you’ve seen how simple this is. If you like traditional yellow mustard, add 1-1/2 teaspoons of turmeric and 1-1/2 teaspoons of sugar. For a sweeter honey mustard, stir 2 tablespoons of honey into this mustard recipe.

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

Related: Banana Peppers: Fermented Hot Sauce Recipe

3 glass jars of homemade mustard

★ Did you make this homemade mustard recipe? Don’t forget to give it a star rating below! ★

3 glass jars of homemade mustard

Gourmet Mustard Recipe

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Follow this homemade mustard recipe to make your own - you'll be glad you did! 


  • 3/4 cup mustard seeds, (use yellow, brown, or a combination)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water


  1. 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.
  2. 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.
  3. After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, 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 homemade mustard right back into the jar the seeds were in. Not even a jar to wash!


This recipe can be modified in numerous ways. Try adding a bit of thyme and sea salt, or go crazy with different spices. You can also fiddle with the liquids. If you like less vinegar flavor in your mustard, try using 3/4 cup water and 1/4 cup of vinegar. Or try using white wine or your favorite stout instead of water.

You really do need some vinegar, but you can play around with the amounts and ingredients a fair bit once you've seen how simple this is. If you like traditional yellow mustard, add 1-1/2 teaspoons of turmeric and 1-1/2 teaspoons of sugar. For a sweeter honey mustard, stir 2 tablespoons of honey into this mustard recipe.

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 56Total Fat: 3gUnsaturated Fat: 0gSodium: 2mgCarbohydrates: 3gFiber: 1gProtein: 2g

Did you make this recipe?

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Originally published in July, 2011, this post has been updated.

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

75 comments… add one
  • Alexandra Jul 5, 2011, 7:31 am

    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 Jul 5, 2011, 9:10 am

      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 Jun 18, 2015, 10:04 am

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

      • Bob Wray Jun 16, 2019, 4:45 am

        Will horseradish work? I have in the garden.

        • Kris Bordessa Jun 22, 2019, 10:08 am

          I’d try stirring a bit in!

  • Liz Jul 5, 2011, 11:38 am

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

    • Susan Apr 25, 2018, 3:00 pm

      I go on Amazon to get my seeds. I’ve always had good luck.

  • jenjenn Jul 6, 2011, 7:09 am

    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 Jul 14, 2011, 9:41 pm

      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.

  • ruth pennebaker Jul 6, 2011, 11:48 am

    Kris, you amaze me. It would have never occurred to me to make my own mustard. What a revelation!

    • Lynda Boonstra Feb 24, 2020, 6:02 am

      A very key step if you prefer your mustard mild or hot: The first fifteen minutes when you put your seeds to soak makes all the difference. If you soak them cold or room temperature in the first 15 minutes you will get spicy mustard. Almost too spicy in some cases. If you boil the water first, remove it from the heat and then add your seeds you will get medium spice. If you boil your water, add the seeds and then keep it simmering for a few minutes, you will get mild mustard. The same happens with adding garlic to your mustard. Raw and cold packs a punch. Roasted garlic makes it sweet.

      • Kris Bordessa Feb 24, 2020, 9:55 am

        I’ve definitely found that letting it “age” reduces the spiciness, but in all my years of making this, you’re the first person to offer this advice. I’m going to try this!

  • Living Large Jul 6, 2011, 11:56 am

    Haven’t tried it yet, but will now! Thanks for the recipe!

  • Melanie @ Frugal Kiwi Jul 6, 2011, 12:33 pm

    I’ve had it on my list to learn how to make my own mustard. Now I see it is super duper easy. THANKS!

  • NoPotCoooking Jul 6, 2011, 12:57 pm

    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 Jul 14, 2011, 9:37 pm

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

  • Sheryl Jul 6, 2011, 2:49 pm

    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 Jul 14, 2011, 9:36 pm

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

  • MyKidsEatSquid Jul 6, 2011, 3:49 pm

    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 Jul 14, 2011, 9:34 pm

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

      • Doug Dec 24, 2011, 1:55 am

        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 Dec 24, 2011, 11:36 am

          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.

  • Jane Boursaw Jul 8, 2011, 9:57 am

    Such a cool recipe, and as always, so easy to do. Love Dijon Mustard.

  • Jennifer Margulis Jul 14, 2011, 5:23 am

    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!)

  • Katie Jul 17, 2011, 12:09 pm

    What an amazing idea!!

  • Donna Hull Jul 18, 2011, 4:08 pm

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

  • Jen the EcoVenturer Aug 20, 2011, 5:46 am

    I love whole grain mustard! Thanks for the idea and inspiration, I will be trying this out right away.

    • Kris Bordessa Aug 20, 2011, 6:28 am

      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 Sep 1, 2013, 5:29 pm

    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

  • Lisa Petrison Sep 1, 2013, 5:31 pm
  • ramesh chandra mehra Sep 1, 2013, 8:47 pm


  • Tammy B Sep 2, 2013, 1:57 pm

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

    • Kris Bordessa Sep 2, 2013, 4:44 pm

      Look for *brown mustard seeds, rather than the yellow. A place to start:

      • Tammy B Sep 2, 2013, 5:10 pm


      • Debbie Gray Nov 13, 2013, 3:41 pm

        I got my mustard seeds at 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 Nov 14, 2013, 6:54 am

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

    • Kris Bordessa Nov 14, 2013, 7:26 am

      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!

      • Susan Nov 18, 2019, 2:40 pm

        I have another mustard recipe that is a similar acid ratio. Heat the mustard, place in hot sterile jars, can 1/2 pint jars in a hot water bath for 10 minutes.

  • Shelly Nov 14, 2013, 10:09 am

    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 Dec 18, 2013, 4:16 pm

    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 Apr 15, 2014, 2:13 am

    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 😉

  • Erin @ Blue Yurt Farms Apr 16, 2014, 5:24 am

    Love this! I’ve been making DIY mayo for awhile now, but mustard is next on the list. And grainy mustard is the best!

  • Mesha May 17, 2014, 6:33 pm

    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 May 22, 2014, 5:02 pm

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

  • Theresa Sep 7, 2014, 6:42 pm

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

  • Reese Sep 17, 2014, 10:36 pm

    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 Mar 2, 2015, 10:44 pm

    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 Mar 3, 2015, 5:21 pm

      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 Mar 30, 2015, 7:43 am

    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 Mar 30, 2015, 7:53 am

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

  • Janelle Jun 1, 2015, 7:22 am

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

    • Kris Bordessa Jun 1, 2015, 7:24 am

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

  • Cheryl Jun 11, 2015, 9:11 am

    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. 🙂

    • Kris Bordessa Jun 11, 2015, 9:40 am

      Excellent tip! Thanks.

  • Ellen Jeffery Oct 14, 2015, 6:03 pm

    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 Dec 18, 2015, 2:28 pm

    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 May 18, 2016, 2:01 am

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

    • Kris Bordessa Jun 13, 2016, 6:51 am

      Good idea!

  • LELANIE Jun 3, 2016, 2:01 am

    I am so going to try this

  • Max Jun 23, 2016, 9:40 am

    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 Aug 2, 2016, 11:00 pm

    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 Aug 15, 2016, 5:28 pm

    THANK you so much. My husband loves all mustard… 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 Sep 14, 2016, 8:11 pm

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

  • Hope Green Mar 7, 2017, 7:16 pm

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

  • flo Jan 22, 2018, 9:38 am

    At Christmas time I bought a very good whole seed mustard Is this the same process? Does it become”slippery “? Or do I need to do another step?

    • Kris Bordessa Jan 30, 2018, 9:23 am

      The DIY mustard can seem slippery at first. I’ve found that as it sits it gets less so.

  • Nancy Feb 17, 2018, 4:13 pm

    Love this mustard. Easy to make and wonderful flavor. No longer buying store bought.

    • Kris Bordessa Feb 20, 2018, 4:16 pm

      Would love it if you’d give it a “star” rating! Glad you like it!

  • Michelle Mar 24, 2018, 10:07 pm

    Such a simple and easy recipe to make.

  • Jennfier Sep 8, 2018, 3:55 am

    Please help! My mustard is so spicy I can’t eat it. Other than a lot of heat there is no flavor. Did I miss something?

    • Kris Bordessa Sep 9, 2018, 12:53 pm

      Mustard flavor and spiciness can vary by seed. Maybe you ended up with a very spicy seed??

  • Christa Sep 24, 2018, 12:55 pm

    I’ve been making this for years now and LOVE it. I also add fresh cranberries to one variety around Thanksgiving! Delish!! People love getting it for gifts!

    • Kris Bordessa Oct 17, 2018, 9:39 am

      Yay — that’s great to hear!

  • Shelley Dec 6, 2019, 6:36 am

    This was such a surprise, I never thought about how to make mustard, it’s so easy and so tasty. I’ve started writing down the proportions each batch so I can remember my favorites. Thank you!

    • Kris Bordessa Dec 6, 2019, 7:57 am

      Isn’t it the easiest??

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