How to Make Mustard
Whip up your own homemade mustard. It’s easy, delicious, and economical.
Up next in Sauces, Dressings, & Condiments (29 videos)
Dress up your favorite dishes with these tasty sauces and condiments; just follow the recipes and cooking instructions in these videos.
You Will Need
- 3 1/2 tbsp. white or yellow mustard seeds
- 2 tbsp. black mustard seeds
- 3 1/2 tbsp. light brown sugar
- 1 tsp. salt
- 1 tsp. turmeric
- 1 tsp. dried herbs of your choice
- 3/4 c. white wine vinegar
- A glass jar with lid
- Mortar and pestle
- Onion, garlic, curry powder, horseradish, or caraway seeds
- Tarragon, cider, or sherry vinegar
Steps
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Step 1
Sterilize jar
Place a glass jar large enough to hold one cup of mustard, plus its lid, into a pot of boiling water for a few minutes to sterilize it.
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Step 2
Blend seeds and spices
Blend the mustard seeds, sugar, salt, turmeric, and herbs with a mortar and pestle until they are powdery.
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For a really easy homemade mustard, mix equal parts water and dry mustard, available in the spice section of your supermarket.
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Step 3
Add vinegar
Gradually whisk in the vinegar, one tablespoon at a time, until you have a coarse paste.
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You can substitute beer or wine for the vinegar.
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Step 4
Let it stand
Let it stand for about 15 minutes to thicken.
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Step 5
Seal and store
Transfer the mustard to the jar, put the lid on, and let it sit in a cool, dark place for two weeks before using, which will allow the flavors to develop. Refrigerate once it’s open. It will last for several months.
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Step 6
Tweak it
Experiment with new flavors in future batches. Add whatever you like – a pinch of onion, garlic or curry powder; a teaspoon of horseradish or caraway seeds. Or tweak the flavor by using tarragon or cider or sherry vinegar in place of white wine vinegar.
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Dry mustard sprinkled in socks is an age-old way of preventing cold feet.
