How to Make Mustard - Basic Mustard Recipe | Hank Shaw (2024)

Home | How to Make Mustard

4.88 from 64 votes

By Hank Shaw

May 08, 2015 | Updated June 17, 2020

Comment

Jump to Recipe

As an Amazon Associate I earn from qualifying purchases.

How to Make Mustard - Basic Mustard Recipe | Hank Shaw (2)

What do you mean you can make mustard at home?It was all I could do not to say, “Uh… how did you think it was made? Bymustard elves under a tree?” Instead, I said, “Why yes, and it is really, really easy to make.”

I had thisconversation years ago with another food blogger, and I tell you this because for even a food person to not know how to make mustard tells me that it must appear to be magic to most people.But it ain’t. If you have mustard seed and water, you can make mustard.

It’s that easy. And pretty much every culturein the Northern Hemispherehas done so: Mustard is to the North what chiles are to the tropics.

Mustard is a condiment of a thousand faces. Some are smooth, others almost entirely made from barely cracked seeds. Vinegar is often used, but wine, beer, grape must, and even fruit juices are used to moisten the seeds.

Sweetness is usually achieved by adding honey; an American “honey mustard” can be a 1:1 ratio of mustard to honey.A Bavarian sweet mustard, however, uses only sugar and water: no acid, no honey. Italians put fruit preserves in their mustard.

Mustard is one of Europe’s few native spices, although italso has been used in Chinese cooking for around 2,500 years as well.Ancient Rome was quite the hotbed of mustard-making, and it is Rome that gives us our name for mustard: It is a contraction of mustum ardens, or “hot must;” the Romans often added crushed mustard seeds to unfermented crushed grapes.

I’ve recreated aRoman recipe for mustard that uses almonds, pine nuts, mustard seed and red wine vinegar.

The basic idea behind making mustard is this: Grind seeds and add liquid. At its most basic, this is all mustard is. Both Chinese and English mustard (think Coleman’s)is nothing more than water and mustard powder. But there are some things you need to know to make great mustard.

First, you need cold liquid. Whatgives mustard its bite is a chemical inside the seeds reacting with cool or cold liquid. You also need to break the seeds to get at the fiery chemical — it’s like cutting an onion. Heat damages this reaction, however, so to make a hot mustard use cold water, and warm water for a more mellow mustard.

Mustard sauces lose punchwhen long-cooked, and should always have a little extra fresh mustard tossed in at the end of cooking.

This reaction is volatile, too. Left alone, your mustard will lose its bite in a few days, or in some cases even hours. But adding anacid, most often vinegar, sets the reaction in place —this is what happens with horseradish as well. Adding salt not only improves theflavor, but also helps preserve the mustard, too.

If you skip the vinegar and salt, you will still have mustard, but it will not keep for long. Not that it will go bad, but it will lose it’s flavor.

Once made with salt and vinegar, mustard is nearly invulnerable to deterioration. Mustard is one of the more powerful anti-microbial plants we know of, and, considering it is mixed with vinegar and salt, it becomesa heady mix no wee beastie can survive in. It is said that mustard will never go bad, although it can dry out.

You have three choices when it comes to which variety ofmustard seed you use: White, brown and black. White mustard undergoes a different, milder reaction than do brown mustardor black mustard, which are far zingier. American yellow mustard is made with white mustard seed and turmeric, brown mustards are in most of your better mustards, and black mustard is used in hot mustards or in Indian cuisine.

(Note: You can tame black and brown mustard seeds by soaking them in water overnight before grinding.)

How to Make Mustard - Basic Mustard Recipe | Hank Shaw (4)

Incidentally, the wild mustard all over California is black mustard. You can thank Father Junipero Serra for that one: He used mustard, which grows like a weed, to mark his travels in Alta California 250 years ago.

The famous Grey Poupon mustard — Dijon has been a center of mustard-making for nearly a millennium now — is traditionally made with stone ground brown mustard and verjus, the tart juice of unripe grapes. I prefer this style of mustard, and most of my homemade mustards are grainy like Dijon. I grind my seeds with a spice grinder, but you could get all old school and use a mortar and pestle.

The best mustards, in my opinion, combine brown or black mustard seeds with yellowmustard powder: The two sets of chemical reactions complement each other and made a more complex mustard.

Always add water or a non-acidic liquid first, let the mixture sit for 10 minutes or so, then add the acid (vinegar, verjus, lemon juice, etc).

Add salt to taste, but it’s typically about 1 to 2 teaspoons per cup of prepared mustard.

How to Make Mustard - Basic Mustard Recipe | Hank Shaw (5)

Finally, let your mustard set in the fridge or in a cool place for at least a day before you serve it. Bitterness is a byproduct of the mustard reaction, but that bitterness fades after a day or so. Pure mustards can be kept at room temperature, but mustards with other ingredients, like the Roman nut mustard I mention above, should be kept in the fridge.

So there you have it. Easy-peasy. Now you really have no reason to ever buy mustard again.

4.88 from 64 votes

Basic Country Mustard

What could be easier than making your own mustard? No, really. It is stupid easy. Grind some mustard seeds, mix with mustard powder and some liquid and you’re done. Endless variations exist. Remember yellow mustard seeds are the mildest, black the hottest.

Save RecipePin RecipePrint Recipe

Course: Condiment

Cuisine: American

Servings: 12 servings

Author: Hank Shaw

Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 15 minutes minutes

Ingredients

  • 6 tablespoons mustard seeds, about 50 grams
  • 1/2 cup mustard powder, about 50 grams
  • 1/2 cup water or beer
  • 3 tablespoons vinegar (cider white wine or sherry)
  • 2 teaspoons salt, about 5 grams
  • 1 teaspoon ground turmeric (optional)
  • 2 tablespoons honey (optional)
  • 1/4 cup minced fresh herbs (optional)

Instructions

  • Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.

  • Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.

  • Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you’re ready, pour in the vinegar.

  • Pour into a glass jar and store in the fridge. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.

Video

Notes

This recipe makes about 1 cup.

VARIATIONS

  • Change the liquid and you change the mustard.
  • Grind the mustard seeds a lot or a little and you change the texture — or skip the whole seeds altogether and use just mustard powder. Or skip the powder and just use seeds.
  • Want herbs in there? Go for it.
  • Like honey mustard? Pour some honey in.
  • Want your mustard even spicier? Add chiles or freshly grated horseradish.

The most important thingto making mustard at home is to wait. You cannot eat it the day you make it. Mustard needs to marinate to dissipate its bitterness. Try it: Eat a little dab right after you make it, then a day or two later. The difference is dramatic.

Nutrition

Calories: 71kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 97mg | Fiber: 1g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

Categorized as:
Featured, How-To (DIY stuff), Recipe

You May Also Like

Mushrooms

Garlic Roasted Mushrooms

This is a simple garlic roasted mushroom recipe that works with any meaty mushroom, from porcini to shiitake to regular button mushrooms.

French

French Garlic Chicken

Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.

American Recipes

Corned Beef Casserole

Corned beef or venison casserole is a great use for leftovers. Add noodles, cabbage, peas, cheese and breadcrumbs and it’s a winner.

Mexican

Chacales

Chacales are roasted, dried and cracked corn typically cooked in soups. Also called chichales or chuales, it makes a great meatless soup for Lent.

About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Read More About Me

How to Make Mustard - Basic Mustard Recipe | Hank Shaw (2024)

FAQs

How to Make Mustard - Basic Mustard Recipe | Hank Shaw? ›

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown.

What are the ingredients in mustard? ›

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown.

What makes mustard German mustard? ›

Prepared German mustard is made with different varieties of ground mustard seeds (mostly Sinapis hirta and Brassica nigra) mixed with vinegar, oil, herbs and/or sweeteners. It ranges from smooth to coarse-ground, and from pale yellow to brown in color.

What is the ratio of mustard powder to water? ›

For each teaspoon of ground mustard, include 2 teaspoons of liquid. If you use just water, your mustard will most likely be bitter. Try using a teaspoon of water and 1 teaspoon of vinegar.

What is the original form of mustard? ›

Mustard is one of the worlds oldest condiments, dating back to early Roman cooks, who combined ground mustard seeds with an unfermented grape juice called must to make the hot paste mustum ardens, or "burning must." This was shortened to merely "mustard" when the condiment arrived in the English speaking world, but not ...

What can I mix to make mustard? ›

4 recipes for homemade mustard
  1. 100 g yellow mustard seeds.
  2. 300 g white wine vinegar.
  3. 1 tablespoon turmeric.
  4. 1 tablespoon honey.
  5. 1 pinch of salt.

Why does German mustard taste different? ›

Therefore, the production method of German mustard heavily depends on its origin. The most noted type, consumed across the country, is called Mittelscharf. It packs a bit more punch than dijon, a flavor achieved through a mix of both yellow and brown mustard seeds, which are whole.

Why is German mustard so good? ›

According to the consortium of Dusseldorf mustard producers, the product “consists exclusively of ground brown and yellow mustard seeds, unfiltered spirit vinegar produced in Dusseldorf, the special lime and mineral rich water of Dusseldorf, salt, sugar and spices.” The result is a creamy mustard, which can be quite ...

What is Celtic mustard? ›

Ingredients: Dijon mustard* with mustard seeds from France, seaweed, anchovies*, cider vinegar. Delicious with raw fish, scallops and vegetables.

How is yellow mustard made? ›

Yellow mustard is made by mixing yellow mustard powder with some sort of liquid, such as water, vinegar, wine or beer, along with salt and other spices. The simplest yellow mustard is made simply with ground mustard or dry mustard powder and water.

How long does homemade mustard last? ›

Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness. How long does it keep? When properly stored, homemade mustard will keep for up to 1 year. What do you use Whole Grain Mustard for?

Does mustard go bad? ›

Though each bottle's lifespan will vary, in general, mustard's flavor and texture will degrade over time, making it unusable. Still, many mustards last for months — some even stay good for up to 2 to 3 years! Here's a rundown of how long the most popular types of mustard last: Dijon mustard.

What is world's best mustard? ›

Top 8 Mustards in the World
  • Mustard. Düsseldorfer Mostert. Düsseldorf. Germany. ...
  • Mustard. Moutarde de Dijon. Dijon. France. ...
  • Mustard. Creole Mustard. Louisiana. ...
  • Mustard. Bayerischer Süßer Senf. Munich. ...
  • Mustard. Skånsk senap. Skåne County. ...
  • Mustard. English Mustard. ENGLAND. ...
  • Mustard. Yellow Mustard. St. ...
  • Mustard. Turun sinappi. Turku.

What country invented mustard? ›

Mustard has been one of the most widely grown and used spices in the world for many centuries. It is believed to have originated in Ancient Egypt. The Greeks used Mustard as a medicine and a spice.

What is yellow mustard made of? ›

Yellow mustard is the classic American prepared mustard made of finely ground yellow mustard seeds and turmeric powder, which gives it its vibrant yellow color. Yellow mustard seeds are the mildest of all mustard seeds, hence prepared yellow mustard is milder than prepared mustard made from brown or black mustard seed.

Is mustard good or bad for you? ›

Mustard's nutritional profile boasts a plentiful supply of essential minerals including calcium, iron, manganese, phosphorus and zinc. In addition to being a very good source of omega-3 fatty acids it also supplies tyryptophan, phosphorus, iron and protein. Mustard seeds are also a very good source of selenium.

What spices are in mustard? ›

The most basic western-style mustard recipes call for ground seed, vinegar, sugar, and a pinch of salt. Paprika and turmeric are the most popular additions to a recipe like this. Turmeric is responsible for yellow mustard's sunny hue, and its flavor is often associated with prepared mustard.

What is the difference between yellow mustard and regular mustard? ›

Regarding mustard, there are a few things to remember: Yellow mustard uses yellow grains, while dijon mustard uses dijon mustard seeds. Yellow mustard is available in white and brown versions. Dijon mustard has a more mellow flavor than mustard made from yellow grains.

References

Top Articles
Latest Posts
Article information

Author: Jeremiah Abshire

Last Updated:

Views: 6262

Rating: 4.3 / 5 (54 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Jeremiah Abshire

Birthday: 1993-09-14

Address: Apt. 425 92748 Jannie Centers, Port Nikitaville, VT 82110

Phone: +8096210939894

Job: Lead Healthcare Manager

Hobby: Watching movies, Watching movies, Knapping, LARPing, Coffee roasting, Lacemaking, Gaming

Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.