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!
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!
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.
So, how do you make homemade mustard? It 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!
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!
Join My Wonky Wonderful World and Never Miss a Recipe! Subscribe:
- 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
Combine the mustard seeds, water and apple cider vinegar in a glass jar. Seal and refrigerate overnight.
Add the remaining ingredients and puree to desired consistency.
Add more honey or herbs to taste.
Store in a clean, air tight glass jar. Refrigerate and use withing 3-4 weeks.
This recipe yields 1 cup of mustard.
More ‘How To’ Food: