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WonkyWonderful

Whole Food for the Whole Family

April 10, 2014 By Nicole Harris 21 Comments

How To Make Mustard

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This Homemade Mustard Recipe has it all: sweet, spicy and savory.  Ever wonder how to make mustard?  You aren’t going to believe how simple it is!

clear glass jar filled with deep yellow mustard topped with mini spreader

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Homemade Mustard Recipe

I love mustard!  On sandwiches, in dressings on pretzels.  My favorite has to be Giant Fair Corndogs drenched in mustard.  Love It!

I finally decided to try making my own Homemade Mustard Recipe.  A mixture of a few of my favorite ingredients:  Bragg Apple Cider Vinegar, Honey, McCormick Yellow Mustard Seeds, Lemon and Thyme.  Add a few other spices and you have a fantastic homemade mustard to slather onto your next ham sandwich!

ingredients for making homemade mustard

The best part of making your own condiments is that YOU control the ingredients.  Switch out the thyme for your favorite herb.  Add extra honey for a sweeter mustard.  Or add horseradish for a super spicy mustard!

This mustard is not for the faint of heart.  The mustard seeds add quite a kick!  So, tread carefully if you decide to add extra heat.

Oh, and to get that gorgeous Yellow mustard color, you will need to add turmeric.  Without turmeric the mustard is beige and will be missing that traditional mustard flavor.

mustard seeds next to fresh thyme and a lemon

Homemade Mustard is so easy.  Just soak the seeds overnight, they will absorb most of the liquid.  Then just add the other ingredients and puree to your desired consistency.  Done!

two photos - clear jar with mustard seeds soaking in liquid, clear jar with mustard seeds after absorbing liquid

Make it in small batches and store in the refrigerator.  Use within 3-4 weeks.  Or give as a gift along with some bbq gear to your favorite grill master!

clear jar with yellow mustard inside

Continue to Content
clear jar with yellow mustard inside

Homemade Mustard

Yield: 1
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

This Homemade Mustard Recipe has it all: sweet, spicy and savory.  Ever wonder how to make mustard?  You aren't going to believe how simple it is!

Ingredients

  • 1/4 Cup Yellow Mustard Seeds, 2oz
  • 1/4 Cup Filtered Water
  • 1/4 Cup Apple Cider Vinegar
  • 2 teaspoons Fresh Lemon Juice
  • 3 Tablespoons Honey, or more
  • 1/4 teaspoon Sea Salt
  • 1 teaspoon Fresh Thyme Leaves
  • 1/2 teaspoon ground turmeric

Instructions

  1. Combine the mustard seeds, water and apple cider vinegar in a glass jar. Seal and refrigerate overnight.
  2. Add the remaining ingredients and puree to desired consistency.
  3. Add more honey or herbs to taste.
  4. Store in a clean, air tight glass jar. Refrigerate and use withing 3-4 weeks.

Notes

This recipe yields 1 cup of mustard.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 25Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 116mgCarbohydrates 6gFiber 0gSugar 5gProtein 0g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© WonkyWonderful
Cuisine: American / Category: DIY Ingredients

More ‘How To’ Food:

How To Roast Garlic

How To Make Ricotta

 

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Filed Under: DIY Ingredients Tagged With: honey, lemon, mustard, thyme

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Reader Interactions

Comments

  1. Michele says

    April 10, 2014 at

    WOW!! How easy is that! I will have to give this a try because I am also a mustard fanatic and I go through it like it is going out of style.

    Thanks!
    Michele

    Reply
  2. Terry says

    August 1, 2015 at

    I am still looking for it, but years ago I had a similar recipe for mustard. The two radical differences are 1. using 1/2 white mustard seeds and 1/2 black mustard seeds, and 2. Instead of using apple cider vinegar, it called for hard apple cider. It didn’t matter how many times we doubled the recipe, it was gone after a partial tour around the room!

    Reply
    • Nicole Harris says

      August 1, 2015 at

      Oh, that sounds delicious! I wanted to use some black mustard seeds but couldn’t find them anywhere.

      Reply
  3. Cheree says

    March 2, 2016 at

    Can this recipe be canned (processed)?

    Reply
    • Nicole Harris says

      March 10, 2016 at

      Hi Cheree. I’m sorry to say that canning is my nemesis. I have never canned mustard so I cannot say for sure what works or what doesn’t. Sorry I can’t be of more help. Have a great day!

      Reply
  4. Melody Gardner says

    July 21, 2017 at

    HI! Great and I will try your recipe. I have made tons of homemade mustard, but have not in the last few years. People still ask for it, and it makes great gifts. I have made peach mustard, roasted garlic mustard, and many more. I am going to try this recipe of yours again to not only eat for my family, but for gifts. BTW, Penzeys has both ground mustard and brown and yellow seeds in bigger bags much cheaper, which is fun if you are interested in making more. Once again —- great post.

    Reply
    • Nicole Harris says

      July 26, 2017 at

      Oh, I like the sound of that roasted garlic mustard!

      Reply
  5. Thanh Thuy Nguyen says

    October 10, 2018 at

    Thanks for the recipe. I really like the convience of using the same glass jar to prepare the mustard. After the hand-held puree, the same glass jar become the mustard jar for use.

    Reply
    • Nicole Harris says

      October 15, 2018 at

      Awesome!

      Reply
  6. Juju says

    October 21, 2018 at

    I have been trying to find a recipe for sweet onion mustard. French’s had one but it’s been discontinued. Any ideas?

    Reply
    • Nicole Harris says

      October 31, 2018 at

      You could caramelize some sweet onions, puree then add to the mustard recipe. Here is a caramelized onion recipe: https://wonkywonderful.com/caramelized-onions-recipe/ 🙂

      Reply
  7. Dawn says

    June 18, 2019 at

    So I just made this following your recipe just haven’t added the thyme yet, and it’s already delicious. I am just having trouble getting the mustard seeds to puree. I literally let them soak for a week! Any suggestions?

    Reply
    • Nicole Harris says

      July 4, 2019 at

      Strange, mine purees right up after soaking. Does you processor/blender usually work well with firmer ingredients?

      Reply
  8. Liz says

    September 5, 2019 at

    I’m looking for a recipe for pineapple mustard. I lost mine and have not been to find a replacement. Can anyone help?

    Reply
    • Nicole Harris says

      September 9, 2019 at

      If you google Pineapple Mustard Recipe there are several to choose from depending on what you are looking for exactly. Maybe I should work on a pineapple mustard recipe 😀

      Reply
  9. Darshita says

    November 29, 2019 at

    Hi, is there any alternative to honey? Brown sugar maybe? Does that work?

    Reply
    • Nicole Harris says

      November 29, 2019 at

      Yes, you can use sugar or maple syrup even.

      Reply
  10. Charlene says

    March 25, 2020 at

    So bummed. Just tried this recipe and it came out extremely watery. Followed the directions to a T. Also it tastes extremely vinegary. And suggestions

    Reply
    • Nicole Harris says

      March 27, 2020 at

      Perhaps decreasing the water a bit as well as the vinegar since you want to mellow that flavor.

      Reply
  11. Melissa says

    May 29, 2020 at

    Hi Nicole, I let the seeds with the water and apple cider vinegar overnight (seal, but the seeds are not hand puree ready, they are still very solid. Do I have to let them more time in the fridge?

    Reply
  12. Rachael says

    September 10, 2020 at

    Mine turned out super watery too 😢 and not very nice tasting.

    Reply

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