Homemade Mustard Recipe with Variations

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.

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: 0 minutes

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 @marilynstreats 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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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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