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.
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.
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Follow this homemade mustard recipe to make your own – you’ll be glad you did!
Related: Preserve the Harvest: Tomato Chutney
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.
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- 3/4 cup mustard seeds, (use yellow, brown, or a combination)
- 1/2 cup apple cider vinegar
- 1/2 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.
- 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
Originally published in July, 2011, this post has been updated.