Learning how to make mustard can be as simple as mixing a few things together or as complicated as soaking a few seeds. It’s not hard at all to make.
While there are many different kinds of mustard you can make, this is a kinder gentler mustard, not too pungent.
All it takes is mix the ingredients together, heat until thick, bottle and cool.
Make Basic Mustard
- 1/2 cup dry mustard powder, Coleman’s is my favorite.
- 2 1/2 tablespoons all-purpose flour
- 1/4 cup brown sugar, light or dark doesn’t matter
- 1/2 teaspoon kosher salt (non-iodized)
- 1/2 cup good quality white wine vinegar
Measure and mix everything in a heat-resistant bowl until a thin smooth paste forms.
Place the bowl over a pot of boiling water to make a double boiler, heat the mixture until it becomes thick. As the mustard thickens, whisk so it remains smooth.
Use a silicone spatula to get all the mustard in to a clean glass jar.
Allow to cool, cover, label and store.The mustard needs to sit for at least 2 hours before serving. The mustard will also “mellow” as it ages in the refrigerator.
I haven’t had a jar around long enough to tell you how long it lasts.
Use it as you would any mustard but be warned, it will spoil you from buying processed store-bought mustard.
More mustard recipes coming soon such as whole grain mustard, Dijon style, champagne honey, and pear/apple mostarda.
Learning how to make mustard is an easy thing to do to reduce your consumption of processed foods.
- National Mustard Day (beatcancer2010.wordpress.com)
- Is Mustard Paleo? (thepaleolist.com)
- Omoe Jozefa’s homemade mustard (thehungrybelgian.wordpress.com)
- Weekend Project: Dijon-Style Mustard (williams-sonoma.com)
12 thoughts on “How to Make Mustard”
Colemans is my favourite too – will definitely be making this.
Just dashed down the passage and I don’t have enough mustard powder, I’m sure it will be okay to halve your recipe. Will report back.
Have a super day.
🙂 Mandy xo
Oh yes, you can split this or double it too!
Good post, and delicious.
Geez never thought to make my own mustard! That will have to change. Looking forward to the stone mustards. 🙂
As they get made, I’ll post, Ketchup is next!
I’ve never added brown sugar…can’t wait to try your recipe.
The sugar counters the bitterness that the mustard powder can have. It makes it smooth flavored yet still with that mustard bite.
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