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Marilyns Treats

May 3, 2020 · 12 Comments

Homemade Mustard Recipe with Variations

How to· Tip Friday

Simple yellow mustard is fast and easy to make at home. Never go without again!

Homemade Mustard Recipe with Variations

Are you a mustard lover?

I usually don’t prefer mustard on my foods. But my family love it! And the thicker the better.

There are foods of course where it is an ingredient like Oprah Winfrey’s Deviled Eggs and Grandmas Best Potato Salad. And it is a great addition to my Chili Dog Pizza and my Chili Mac and Cheese Hot Dog Casserole.

There are many variations on mustard and I have a few listed in the recipe below.

These are the INGREDIENTS You will need:

  • 2 tbs whole mustard seeds (brown or black)
  • 1/4 cup ground mustard powder
  • 3/4 tsp salt
  • 1/4 cup water
  • 4 tsp apple cider (or white wine vinegar)

These are the INSTRUCTIONS For preparation:

  • Gather the ingredients.
  • Grind the seeds in a spice grinder for 15 seconds. You don’t want to completely reduce the seeds to a powder. They should still be mostly whole, but just a little bit crushed. Alternatively, have at it with a mortar and pestle.
  • Combine the slightly crushed seeds, mustard powder, and salt in a small bowl. Stir to mix the dry ingredients.
  • Mix in the wet ingredients. The mustard may seem soupy at this stage. Don’t worry. It will thicken up as the mustard seeds and powder absorb the liquids.
  • Cover and store at room temperature for 2 days before using. This wait time is important, and not just because it allows time for the mustard to thicken up. Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
  • After the 2 day wait, transfer the mustard to a clean glass jar(s). Cover tightly.

NOTES

Mustard will keep in the refrigerator for at least 4 months. For longer storage at room temperature, using 1/4 or 1/2-pint canning jars and lids and process them in a boiling water bath for 10 minutes.

Recipe Variations:

Spicy Beer Mustard: Use cold beer instead of the water and add 1 teaspoon of honey.

White Wine and Tarragon Mustard: Use white wine instead of the water. Use tarragon vinegar or another herbal vinegar instead of the plain kind. Or use plain cider or wine vinegar, but add 1 to 2 tablespoons finely chopped fresh tarragon or ​another herb.

Honey Mustard: Add 2 tablespoons honey to the basic recipe.

Basic mustard is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.

Adding a little salt gives it more flavor. A mix of powdered and whole mustard seeds can be included for texture.

When mustard seeds are lightly crushed or ground to a fine powder and a liquid is added a reaction takes place that results in the spicy hot taste of the condiment.

Keep in mind that black mustard seeds are the hottest variety.

Starting out with cold liquid results in a hotter taste than if you use warm liquid.

So, if you like your mustard hot, use black mustard seeds and cold liquid.

For a milder flavor, stick to yellow mustard seeds and use warm liquid.

So if you are running low on your favorite mustard you can be reassured it isn;t hard to make at home!

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

Simple yellow mustard is fast and easy to make at home. Never go without again!

Homemade Mustard Recipe with Variations

Simple yellow mustard is fast and easy to make at home. Never go without again!
5 from 4 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: dijon, mustard, yellow seeds
Method: grind, mix
Skill Level: Basic
Prep Time: 5 minutes
Cook Time: 1 minute
Resting time: 2 days
Adjust Servings: 8
Calories: 9kcal
Author: Marilyn

Ingredients

  • 2 tbs whole mustard seeds (brown or black)
  • 1/4 cup ground mustard powder
  • 3/4 tsp salt
  • 1/4 cup water
  • 4 tsp apple cider (or white wine vinegar)

Instructions

  • Gather the ingredients.
  • Grind the seeds in a spice grinder for 15 seconds. You don't want to completely reduce the seeds to a powder. They should still be mostly whole, but just a little bit crushed. Alternatively, have at it with a mortar and pestle.
  • Combine the slightly crushed seeds, mustard powder, and salt in a small bowl. Stir to mix the dry ingredients.
  • Mix in the wet ingredients. The mustard may seem soupy at this stage. Don't worry. It will thicken up as the mustard seeds and powder absorb the liquids.
  • Cover and store at room temperature for 2 days before using. This wait time is important, and not just because it allows time for the mustard to thicken up. Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
  • After the 2 day wait, transfer the mustard to a clean glass jar(s). Cover tightly.

Notes

Mustard will keep in the refrigerator for at least 4 months. For longer storage at room temperature, using 1/4 or 1/2-pint canning jars and lids and process them in a boiling water bath for 10 minutes.
Recipe Variations:
Spicy Beer Mustard:
Use cold beer instead of the water and add 1 teaspoon of honey.
White Wine and Tarragon Mustard:
Use white wine instead of the water. Use tarragon vinegar or another herbal vinegar instead of the plain kind. Or use plain cider or wine vinegar, but add 1 to 2 tablespoons finely chopped fresh tarragon or ​another herb.
Honey Mustard:
Add 2 tablespoons honey to the basic recipe.
 
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Calories: 9kcal | Carbohydrates: 1g | Sodium: 130mg (5%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankKerryanne says

    May 22, 2020 at 12:16 AM

    I’ve never made my own mustard Marilyn, so I’m especially glad to now have this recipe.
    Thank you for sharing your recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your homemade mustard at tonight’s party and pinning too.
    Hugs,
    Kerryanne

    Reply
    • blankMarilyn says

      May 22, 2020 at 8:12 AM

      Thank you Kerryanne for the feature! You made my day!! The mustard recipe is especially nice for making the different versions. In a snap you can use your store bought and just add the extras that you need. Saves on having different types in the fridge. Enjoy your weekend!

      Reply
  2. blankMiz Helen says

    May 19, 2020 at 11:17 PM

    Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,484. Come back to see us real soon!
    Miz Helen

    Reply
    • blankMarilyn says

      May 20, 2020 at 11:29 AM

      I love the party Miz Helen! thanks for sharing your readers with everyone!

      Reply
  3. blankMelynda Brown says

    May 17, 2020 at 8:32 PM

    I love mustard, thanks for sharing with Encouraging Hearts and Home, Pinned!

    Reply
    • blankMarilyn says

      May 17, 2020 at 9:00 PM

      You are welcome Melynda. Thank you for hosting! Enjoy your week.

      Reply
  4. blankChas Greener says

    May 14, 2020 at 3:04 PM

    Oh I might try this and then make it a spicy mustard! Thanks for sharing.

    Reply
    • blankMarilyn says

      May 14, 2020 at 9:55 PM

      I love how you can make it so many ways. Sure saves buying it all separately. Enjoy!

      Reply
  5. blankHelen at the Lazy Gastronome says

    May 12, 2020 at 1:43 PM

    Pinned this one. Gotta try it! Thanks for sharing at the What’s for Dinner party. Have a wonderful week.

    Reply
    • blankMarilyn says

      May 12, 2020 at 10:06 PM

      Thank you for the pin. This mustard was fun to try all the variations. Thanks Helen and have a good week!

      Reply
  6. blankkatherines corner says

    May 7, 2020 at 9:11 AM

    Thank you, Marilyn, I’m definitely going to make this my friend. With all of the foods I can’t eat, condiments are on the top of the list. I miss mustard and mayonnaise so much. xo

    Reply
    • blankMarilyn says

      May 7, 2020 at 11:13 AM

      I totally understand. I am hoping some of my other condiment recipes are some you can make. Please take care and enjoy your week!

      Reply

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