How to Make Mustard

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.

Make Your Own Mustard

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.

Simple!

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.

Homemade Ketchup, Mustard and Relish

Homemade Ketchup, Mustard and Relish

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.

Dip a tasty sausage into mustard!

Dip a tasty sausage into mustard!

Decorate your hot dog the homemade mustard

Decorate your hot dog the homemade 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.

Basic Mustard

Basic Mustard – Got a Pretzel?

Must Have Mustard

Mustards

I love to make condiments! I must have mustard in many forms in my pantry. Honey Mustard, sweet, savory, mild, smooth, chunky there are so many ways to make gourmet mustard at home

Mustard is so fun and so diverse from sweet to hot, savory to fruity, there is no limit.

Mustard ingredients

This post will give you a recipe for a grainy dark mustard and an apricot mustard. Both are spectacular and very diverse in how you will find ways to use them.

For both of these recipes we use whole mustard seeds. Yellow mustard seeds for the apricot mustard and brown mustard seeds for the grainy mustard.

So here, are the recipes. The method follows both and is the same for both.

Grainy Brown Mustard

1 cup whole brown mustard seeds

3/4 cup water

1/4 cup white wine

1/2 tablespoon kosher salt

1 teaspoon sugar or honey

Additional water if needed for processing

Apricot Mustard

1 cup whole yellow mustard seeds

3/4 cup water

1/4 cup white wine

1 cup dried apricots, rehydrated

1/2 tablespoon kosher salt

Additional water if needed for processing from rehydrating the apricots

Soak mustard seeds overnight

Method for both:

Soak the seeds overnight in the water and wine. You need to make sure the seeds are totally covered by liquid. Add more liquid if you need.

It is highly recommended to soak the mustard seeds overnight due to how hard the little seeds are. If you tried processing the recipe without soaking, it would take forever to get those seeds broken and start turning into a paste.

Rehydrate the apricots in hot water for 30 minutes, reserve any excess water for processing.

Place all ingredients into a blender or food processor and blend for 3-4 minutes for the apricot mustard to become somewhat smooth and 2-3 minutes for the grainy mustard. If you want more whole seeds in the grainy mustard, do not process as long. Add additional water as needed to make a smooth consistent product.

Store the mustard in a glass, stainless steel or plastic container; not aluminum. The mustard will mellow after about a week. The flavors will develop and become nice and tasty.

I use the apricot mustard for ham, pork or chicken. It makes a nice glaze, marinade or spread.

Use the grainy mustard on sandwiches, in salad dressings or to dip pretzels.

How do you use mustard?

Apricot Mustard

Dark Grainy Mustard