Homemade mustard is so simple to make from scratch, using just a few ingredients. The taste is so much better than store-bought. Once you make it, you’ll never go back!
A really great way to save money at the grocery store is to stop buying pre-packaged foods and start making your own. We’ve shared how to make homemade mayonnaise, fermented ketchup, non-stick cooking spray, homemade garlic salt, homemade celery salt, and onion powder. Our cupboards are looking very homemade!
I know you’ve heard it before, but the truth is, once you make homemade ingredients from scratch, you’ll never want to buy them from the store again.
If you purchase mustard seeds in bulk, you’ll also save a lot on something as simple as homemade mustard. Don’t be concerned about having a ton of mustard seeds on hand. They’ll last forever and can be used for making homemade pickles, mustard plaster, and creating all kinds of delicious homemade mustards.
Why I Love This Recipe
With this recipe, you can make stone ground mustard, dijon mustard and even sweet honey mustard. Dijon and stone ground mustards can be used as a 1-for-1 substitution.
Types of Mustard Seeds
There are three types of mustard seeds – white, brown, and black.
- White – white mustard seeds are milder and what traditional yellow American mustard is made from. The mustard is dyed yellow with turmeric or food dye.
- Brown – brown mustard seeds are used for whole grain and Dijon mustards.
- Black – black mustard seeds are much spicier and typically used in Indian cooking.
Types of Liquid That Can be Used
You can use water, beer, wine, apple cider vinegar, homemade vinegar, or even champagne.
However, the type of liquid does not matter as much as the temperature. The cooler the liquid is, the spicier the mustard will be. Use warm liquid if you want mild mustard. Use cold liquid if you want spicy mustard.
How Long Does Homemade Mustard Last?
Homemade mustard is very shelf stable. But you will want to ensure you only use clean utensils when dipping into the jar to avoid contamination.
We like to place our mustard in the refrigerator for 24 hours to help it firm up, then transfer it to the counter. If safe practices are followed, it should last at least a few months, but we always use ours up well before it has a chance to go bad.
If you’re concerned about storing it on the counter or in the pantry, you can always store it in the refrigerator.
Why Is Homemade Mustard Bitter?
The chemical reaction between mustard and liquid will make the mustard taste bitter. This bitterness will go away by storing the mustard in the refrigerator for 24 hours.
Can I Grind My Own Mustard Powder?
Yes, you can grind your own mustard powder. This eliminates one more grocery item we need to make this recipe. But just know that home-ground mustard powder is unlikely to be as fine as store-bought and will give you a great product that will look less like store-bought. If you need to trick your family into thinking it is store-bought, best use the store-bought mustard powder.
To make homemade mustard powder, simply grind mustard seeds in a spice grinder (or clean coffee grinder) until powdered. It’s that simple.
What are the Ingredients for Mustard
- Mustard seed – in whole form. You can buy them here through Azure Standard.
- Mustard powder – buy it or make your own – instructions below.
- Liquid – you can use water, beer, wine, apple cider vinegar, or even champagne.
- Vinegar – I’m using apple cider vinegar, but you can use whatever vinegar you have on hand.
- Salt – If you’ve been here for long, you know how much we love our Redmond Real Salt. It’s the only salt we buy for both our family and our animals! Homesteading Hack: Using that link for Redmond Salt will automatically give you 15% off your order!
How to Make Homemade Mustard
Ingredients
- 12 Tbs mustard seed (divided in half)
- 1/2 cup liquid
- 3 Tbs vinegar
- 2 tsp salt
Directions
- Divide your mustard seeds, keeping six tablespoons whole (for now) and six tablespoons to make your mustard powder.
- Grind your mustard seeds in a spice or coffee grinder until powdered and set aside in a bowl.
- With the other six tablespoons of mustard seeds, slightly grind in a grinder, or use a mortar and pestle. You can leave some whole grains and then have some ground up. It depends on how you want your mustard texture to be.
- Add vinegar and additional liquid and mix well.
- If your mustard is too thick, you may need to add a bit more liquid.
- Cover and let sit for 12 to 24 hours in the refrigerator.
- Homestead Hack: If your mustard is too thick after sitting, add more water or other liquid, 1 teaspoon at a time, to get your desired consistency.
Optional Substitutions and Add-Ins
Mustards are very forgiving and flexible. Try replacing the water with white wine, champagne, ale or even a flavored kombucha for different flavors! Try using different types of mustard seeds and even adding some sweetener like sugar, fruit puree or honey.
If you want to add herbs or fruit to your mustard, you can do so, but just know it will no longer be shelf-stable and you’ll want to store it in the refrigerator.
I like to mix up this basic recipe, then add my flavors in smaller batches so I don’t risk the entire batch spoiling before we can use it up.
Homemade Honey Mustard BONUS Recipe
You can make homemade honey mustard with this homemade mustard recipe as the base. Simply follow the instructions above and then combine equal parts mustard and honey and stir well. Enjoy!
