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How to Make Mustard at Home with Great Recipes
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The history of mustard
Records of mustard seeds being used go back 5000 years across the globe. It was in ancient Rome that mustard was first seen to be used as a condiment by crushing the seeds and adding grape juice.
In the 9th century the French monasteries were producing mustard for broad consumption. In the French town of Dijon, during the 18th century Grey and Poupon collaborated to make a company dedicated to mustard production, which is with us today.
Benjamin Franklin brought mustards to America and now it is a part of our popular culture.
Frequently Asked Questions about Making Mustard
Q: What ingredients do I need to make mustard?
What you should have on hand
• brown mustard seed
• yellow mustard powder
• apple cider vinegar and white wine vinegar
• freeze dried raspberries
• garlic powder, onion powder, salt, sugar and honey
• three 8 oz mason jars
• labels
• dried chipotle pepper
• turmeric, paprika, and allspice powder
• distilled white vinegar
• three additional 8 oz mason jars
BEFORE YOU BEGIN
• You will need a blender, food processor or vitamix to make your
• All utensils, mixing bowls and saucepans should be glass,
• All equipment should be as clean as possible to avoid any ‘off’
• Your mustard will need to age for at least 10 days for the flavors
• You mustard will keep for 6 months in the refrigerator.
Scroll down for recipes.
Q: Sometimes mustard recipes are too spicy for me! How can I make a more mellow, mild mustard?
A: Use boiling water rather than cold and heat the whole mixture until it reaches your desired level of spiciness. The hotter the water, the milder the mustard.
Q: How many kinds of mustard seed are there?
A: There are 3 types of mustard seed. Yellow Mustard Seeds (sometimes called White Mustard Seeds) is the most commonly used. They are slightly larger than other mustard seed. This is the most popular in Western countries.
Brown Mustard Seed has a more pungent and aromatic character. With age it becomes more pungent. More popular in the East and Africa.
Black Mustard Seeds are in the horseradish family and have the strongest amount of heat. Used for making an intense mustard (similar to wasabi). Popular in Indian cooking.
Q: Do I need to cook mustard?
A: You don’t have to cook mustard, but it can help to round out the flavor and take the bite out of your mustard.
Q: How can I get my mustard to be the yellow I see in store bought brands?
A: Using turmeric. Using turmeric you can achieve a deep yellow, assuming you are using a yellow mustard seed as well.
Salad Dressings, especially a vinaigrette
Egg or chicken salad
A glaze for a roast or BBQ
Popular as a dipping sauce
Great with a charcuterie board
Sandwiches of course
Brats or sausages must have a good dipping mustard
Deviled eggs
Q: What makes mustard ‘shelf stable’, so that it does not require refrigeration?
A: Don’t use ingredients which require refrigeration (eggs, fruits, etc.)
Q: How can I make a mustard that is not bitter?
A: Try using a champagne vinegar, adding sugar and/or cooking your mustard.
Q: What is the best way to preserve mustard?
A: Using vinegar and salt and nothing that will spoil. Also, keeping it in a sterilized mason jar with a sealed lid.
Q: Should I can my mustard in jars or put it in bottles?
A: Really a matter of both personal preference, but also how liquid is your mustard and how do you intend to use it? Squeeze bottles are popular for using as a sauce, while if you are scooping out a tablespoon for salad dressing or to accompany your board, then a mason jar is great.
Q: What types of additions should I consider for my mustard (herbs, spices, etc.)?
A:
There are so many options here. Here is what our Deluxe Mustard Making Kit includes:
- Freeze-dried raspberries
- Honey
- White wine vinegar
- Apple cider vinegar
- Distilled white vinegar
- Turmeric
- Chipotle pepper
- Garlic powder
- Onion powder
- Paprika
- Allspice
Q: Should I be using fresh mustard powder?
A: Your mustard powder can lose some of its flavor and heat over time. The fresher your mustard (including stored in dark and cool place) the better the results you will achieve.
Q: Should I grind my own mustard seed?
A: While it’s not necessary, you will get the spiciest mustard this way. The oils are where the heat comes from and the fresher the grind the hotter the mustard.
Q: What kind of vinegars are best for making mustard?
A: You can use a champagne vinegar, apple cider, distilled white. It’s good to experiment. Also, remember that some people use beer or wine as well.
Q: What do I need to know about making a beer mustard?
A: This is as simple as it sounds. Just add some beer to your mustard to taste. This is an area for experimentation. Some people like a hint of beer flavor, while others like a pronounced taste. If you have a beer you really like, we suggest using that beer in a trial.
Q: How do I make a Chinese or Asian style mustard?
A: Asian mustard is the easiest to make. It’s simply mustard powder and some water in a paste.
Q: Do I need to refrigerate my mustard?
A: Only if your mustard contains ingredients which are not shelf stable (eggs, berries, etc.).
Q: What is a brown mustard?
A: Brown mustard is both the seed type and the kind of mustard condiment made with the brown seed.
Q: Which spices are good to use in home made mustards?
A: Turmeric, garlic powder, onion powder, paprika, allspice
Q: What is the shelf life of mustard seed?
A: The best way to determine if your seeds are past their prime is to crush a small sample and mix with some water to see if they still have flavor.
Q: Are there different types of mustard seed?
A: Yes, there are three kinds of seed. Brown, black, and yellow.
Q: How do I get a smooth mustard?
A: Emulsifying your mustard and cooking it will give you a smooth mustard.
Q: How do I make a whole grain mustard?
A: You can either use whole seed or a combination of whole and crushed seed. Then add the more common ingredients like vinegar, salt, sugar and any other spices you like. You could also add some mustard powder to thicken.
Q: What’s the best way to grind mustard seeds?
A: Coffee grinder or mortar and pestle. In a pinch you could use a hammer on a cutting board.
Q: Should I let my mustard rest for a few days after I make it?
A: Yes, that’s a great idea. It will allow the flavors to distribute and a mellowing to take place, so that there is less heat.
Q: Can I grow my own mustard seed for use in making mustard?
A: You certainly can, but it could be a lot of work to separate the seed and retrieve enough for mustard. You will have to harvest the mustard seeds from the pods after they have matured.
Q: Is mustard gluten-free?
A: Yes, unless a flour is added to the mustard. Some English mustard powder may have flour added.
Q: What is the difference between dry mustard, ground mustard and mustard flour?
A: They are the same thing with different levels of coarseness.
Q: Can I make mustard without vinegar?
A: Yes, you can use wine, beer, or juice to emulsify.
Q: Is there a difference between wild mustard seed and commercially grown?
A: Just that the commercial seed has been dried.
Q: Is there a pH level that should be aimed for in my mustard?
A: A pH of 4.0 is ideal
Q: Should I sterilize my canning bottles and anything used for making my mustard?
A: Yes, sterilizing will prevent the risk of contaminants making anyone sick.
Q: Is it a good idea to age my mustard?
A: Yes, it can have a mellowing effect which can make the mustard less hot and more flavorful. Be sure to take care to not include perishable ingredients and to store in a cool and dry place.
Q: Will fresh ground mustard seeds make a hotter mustard than powdered mustard?
A: Yes, the fresh ground have the oils which contribute to the heat.
MUSTARD RECIPES
YIELD: Each recipe makes one 8 oz jar
Raspberry Mustard
Ingredients
• 1/4 cup brown mustard seed
• 1/2 cup yellow mustard powder
• 1 cup freeze dried raspberries
• 1/4 cup apple cider vinegar
• 2 tsp salt
• 2 tsp sugar
• 1/2 tsp garlic powder
• 1 tbsp onion powder
Soak raspberries in a small bowl with enough warm water to cover them.
Place the rest of the ingredients in your blender or food processor and blend until the desired consistency is reached. Once the raspberries are soft, drain the excess water from the bowl. Mix in your blended mustard in with the raspberries. Fill your jar with mustard and store in refrigerator.
Honey Mustard
Ingredients
• 1/4 cup brown mustard seed • 1/2 cup yellow mustard powder • 1/4 cup water • 2 tbsp apple cider vinegar • 2 tbsp honey
• 1 tsp salt
• 1/2 tsp garlic powder
Place all of the of the ingredients in your blender or food processor and blend until the desired consistency is reached. Fill your jar with mustard and store in refrigerator.
Wine Mustard
Ingredients
• 1/4 cup brown mustard seed
• 1/2 cup yellow mustard powder
• 3 tbsp white wine vinegar
• 1/2 cup white wine (water may be used instead)
• 2 tsp salt
• 2 tbsp honey
• (optional) 1/4 cup minced fresh herbs of your choice
Place all of the ingredients in your blender or food processor and blend until the desired consistency is reached. Fill your jar with mustard and store in
refrigerator.
Fiery Hot Chipotle Mustard
Ingredients
• 1/4 cup brown mustard seed
• 1/2 cup yellow mustard powder
• 1/4 cup apple cider vinegar
• 2 tsp salt
• 1 dried chipotle pepper
• 1 tsp garlic powder
• 1 tsp onion powder
Place all of the ingredients in your blender or food processor and blend until the desired consistency is reached.. Fill your jar with mustard and store in refrigerator.
Sweet & Spicy Beer Mustard
Ingredients
• 1/4 cup brown mustard seed
• 1/2 cup yellow mustard powder
• 2 tbsp apple cider vinegar
• 1/4 beer, any style
• 1/2 tsp salt
• 2 tbsp honey
• 1/2 tsp garlic powder
• 1/8 tsp allspice
Place all of the ingredients in your blender or food processor and blend until the desired consistency is reached. Fill your jar with mustard and store in refrigerator.
Classic Yellow Mustard
Ingredients
• 1/4 cup yellow mustard powder • 1/2 cup water • 1/2 cup distilled white vinegar • 2 tsp flour • 1/2 tsp turmeric • 1/2 tsp garlic powder • 1/2 tsp paprika
Combine all ingredients in a small saucepan. Whisk the mixture over medium heat until it is smooth. Bring to a low boil, then reduce heat to medium low and simmer for 5 minutes. Pour into your jar and place in the refrigerator to cool and thicken completely
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