How to Make Mustard
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How to Make Mustard
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Master how to make mustard in just 15 minutes! To use in salad dressings, marinades, or as a sandwich spread, my homemade yellow mustard and homemade whole grain mustard recipes are so simple and affordable to DIY.
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Ingredients
For the yellow mustard:
- 3 tablespoons dry mustard (1 ounce)
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 3 eggs
- 4 ounces malt vinegar (see note 1)
- dash Tabasco sauce (see note 2)
- 2 tablespoons honey (see note 3)
For the whole grain mustard:
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/4 cup cold water or beer, wine, hard cider, or fruit juice (see note 4)
- 1/2 cup white vinegar or vinegar of choice
- 3/4 teaspoon salt
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Instructions
To make the yellow mustard:
- In a medium bowl, whisk together mustard, sugar, and salt. Add eggs and whisk until smooth. Whisk in vinegar, Tabasco, and honey and beat until combined. Cover and refrigerate for 1 to 2 hours.
- Make a double broiler by setting a glass or metal bowl over a pot of gently simmering water (do not let the water touch the bowl). In the double boiler over medium-high heat, beat mixture until thick and creamy. Cover and return to the refrigerator until cold. Transfer to an airtight container, and store for up to 2 weeks.
To make the whole grain mustard:
- In a medium container with an airtight cover, add the brown mustard seeds, yellow mustard seeds, cold water, and vinegar. Stir to combine, cover, and refrigerate at least 8 hours or overnight.
- In a food processor or blender, pulse mustard seed mixture and salt until coarsely ground or desired consistency, about 1 minute.
- Transfer to a glass airtight container and allow to sit at room temperature until desired spiciness is reached, 1 to 2 days. Store in the refrigerator up to 2 weeks.
Notes
- Malt vinegar: Commonly used as to brighten Fish and Chips, this vinegar tastes a bit like a malted ale. Think: Lemon, nut, and caramel notes.
- Tabasco sauce: Just a dash is all you need to balance out the honey's sweetness.
- Honey: Yes, I know this homemade mustard recipe is for yellow mustard not honey mustard, but a couple tablespoons do wonders to complement the heat of the mustard seeds.
- Beer, wine, hard cider, or fruit juice: Mustard gets its signature bite when a chemical inside the mustard seeds react with a cool liquid. For the whole grain mustard, choose your favorite beer, white wine, hard cider, or fruit juice. Or use water instead.
- Yield: Each recipe makes about 1 cup of mustard, or 8 (2-tablespoon) servings. If you make both recipes, you'll have 2 cups of mustard or 16 (2-tablespoon) servings.
- Storage: Transfer the homemade mustard to an airtight container, and store in the refrigerator for up to 2 weeks.
- Freezer: Mustard can be frozen for up to 1 year. Some cooks like to freeze it in ice cube trays so they can thaw small portions when needed.
Nutrition Information
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Serving
2tbsp
Calories
31kcal
(2%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
85mg
(4%)
Potassium
26mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
45IU
(1%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings (2 tbsp each)
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 31kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 85mg | 4% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
18 reviews
Excellent
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