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How to Make Mustard

Whip up your own homemade mustard. It’s easy, delicious, and economical.


  • 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.
  • Step 2: Blend seeds and spices Blend the mustard seeds, sugar, salt, turmeric, and herbs with a mortar and pestle until they are powdery.
  • TIP: For a really easy homemade mustard, mix equal parts water and dry mustard, available in the spice section of your supermarket.
  • Step 3: Add vinegar Gradually whisk in the vinegar, one tablespoon at a time, until you have a coarse paste.
  • TIP: You can substitute beer or wine for the vinegar.
  • Step 4: Let it stand Let it stand for about 15 minutes to thicken.
  • 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.
  • 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.
  • FACT: Dry mustard sprinkled in socks is an age-old way of preventing cold feet.

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

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