Easy Homemade Mustards

Do you know how simple it is to make mustard from scratch?

I have been in the dark about this for way too long. Really, it’s almost embarrassing! Ever since I discovered how truly easy it is to prepare this spicy condiment, I’ve been creating all sorts of delicious combinations.

I like to mix both yellow and brown mustard seeds together as a base, but you can stick with just the yellow seeds if you like your mustard a little more mild than hot. Feel free to play around with different kinds of vinegar, sweeteners, salts, fruits, and herbs. If you like to cook with booze, try different wines, beer, and liquor too. Some fun flavors I like to incorporate include curry powder, cranberries, maple syrup, cayennesmoked salt, caraway seeds, garlic, white wine, stout, grilled peaches, and on and on. If you’re looking for that classic yellow color, just add a little turmeric powder!

These delicious spreads can be smeared on sandwiches, mixed into potato salads, used to emulsify dressings, made into marinades and glazes, added to cheese sauce recipes, used as a dip for hot pretzels, slathered on a good old fashioned hotdog, and just about any other way you like your mustard. Here’s my favorite recipe creation so far…

 

mustard-honey
Brandied Honey Mustard Recipe

Ingredients

6 tablespoons organic yellow mustard seeds
2 tablespoons organic brown mustard seeds
3 tablespoons brandy
2/3 cup organic apple cider vinegar
1/2 cup local honey
1.5 teaspoons fine sea salt

Directions

Combine mustard seeds, 1/3 cup water, brandy, and vinegar in a bowl and stir well to completely submerge the seeds. Cover and allow to soak at room temperature for 3 days. I like to swirl the bowl around a little each day to see the transformation. After 3 days, pour the mixture into a blender, add honey and salt, and blend until smooth. Store in a sealed jar and refrigerate. I recommend using a plastic lid or using some kind of barrier to keep the vinegar from corroding the metal.

For variations, follow these tips:

- Add 1 tsp to 1 tbsp of aromatic seeds during the soaking process.

- Dried fruit should be added during the soaking process.

- Add dried herbs, seasoning powders, or fresh fruit just before blending.

- For less sweet mustards, cut the sweetener by half.

mustard-seed-yellow

 

11 Responses to “Easy Homemade Mustards”

  1. avatar tammy says:

    how long does this prepared mustard keep in frig?
    thanks

    • avatar Kori says:

      Hi Tammy~The mustard will last a few months in the fridge if is stored in a lidded container. I generally use mine up before it goes bad and, with the vinegar and alcohol, it stays fresh and tasty. Thanks so much for reading the blog! ~Kori

  2. avatar Sarah Jacobs says:

    Thanks for this awesome article – how long will the mustard last once prepared? Can it be frozen?

    • avatar Kori says:

      Hi Sarah~Thank you for your question! Once prepared and kept in the fridge, mustard will last for a few months. I have never tried to freeze it, however, I imagine it would work just fine in the proper container. Good luck! ~Kori

  3. avatar Michelle says:

    Do you need to use brandy? Is it for keeping mustard fresh? Are there any non-alcohol alternative?

    • avatar Kori says:

      Hi Michelle~Thank you for your question! You do not need to use brandy. It definitely adds to the flavor and does help with preservation, but you can skip the brandy and/or add a little extra vinegar, or even experiment with water or a fruit juice. I hope this helps and good luck! ~Kori

  4. avatar Carol says:

    Hello and thank you for sharing this recipe! How much does it yield? I just want to make sure I have the right size container. ~Carol

  5. avatar Tania Belkin says:

    I tried making the mustard and it worked very well. It is mild and yet very tasty. I don’t like sweet mustard and I only added 1 tb of honey, it worked out perfect for me:). I don’t see myself buying too much mustard from now on. Thank you.

  6. avatar Kim says:

    I just made this mustard. Although it is delicious it is quite runny. If I were to make it again, would you recommend taking out some of the water or some of the vinegar?

    • avatar Kori says:

      Hi Kim~Thank you for giving the recipe a try! If you want it to be thicker, there are several options you can try: You can drain some of the liquid off after soaking and before putting it into the blender, you can use a little less vinegar, and/or a little less brandy, and/or a little less honey (You could also use more mustard seeds.) All of those liquids can be adjusted as you create the consistency you like. Good luck! ~Kori

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    Erin is the Marketing Director at Mountain Rose and studied herbalism, botany, and ethical wildcrafting at the Columbines School of Botanical Studies. She spends her days making botanical illustrations, playing in the garden, creating culinary gems, and formulating medicine in the magnificent Oregon Cascades.
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