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5.0 from 18 votes

How to Make Mustard

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.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 16 servings (2 tbsp each)
Calories: 31 kcal
Cuisine: German , American

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

Instructions

To make the yellow mustard:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. In a food processor or blender, pulse mustard seed mixture and salt until coarsely ground or desired consistency, about 1 minute.
  3. 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

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

% 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.