How to Make Homemade Mustard

Sure, you could slather your hot dog in the bright yellow mustard you ate on your sandwiches when you were six – but making homemade mustard is easy – and so much more delicious! The simplest mustard requires just equal parts mustard flour (which is made from pre-ground seeds) and water, but the basic recipe below will give you homemade mustard with a fuller flavor. Once you’ve mastered it, experiment to create everything from Jalapeno mustard to Guinness Mustard, and you’ll never resort to that crusty bottle hiding in the back of your fridge again.

What You’ll Need for Homemade Mustard:

Dry Mustard Powder

Salt

Liquid (white wine, beer, vinegar, water, apple juice etc.)

Herbs or spices (optional)

Mix-ins like diced jalapenos, wasabi, garlic, peppercorns, etc. (optional)

 

  1.  Because mustard can oxidize aluminum, be sure to work with nonreactive bowls and utensils. Use stainless steel, plastic, or glass when making homemade mustard.
  2.  Follow this simple recipe to make basic smooth homemade mustard. Combine 2 tablespoons of Mustard Powder with 1 tablespoon of water, 2 teaspoons of white wine vinegar, and 2 teaspoons of white wine in a small bowl. Let rest for 10 to 15 minutes. The mustard will be hot, but it will mellow over time.
  3.  After your homemade mustard is prepared, salt it to taste and add your mix-ins. Wasabi powder or diced jalapenos will give it a spicy kick, while fresh minced herbs like tarragon or spices like cumin or chili powder will add a unique flavor. Start by adding just a dash or small spoonful, then taste your homemade mustard mixture.  Keep adding your mix-in in small amounts until you’re happy with the flavor.
  4.  Once you’ve mastered the basic recipe for homemade mustard, experiment by substituting liquids. Try replacing the wine and vinegar with beer for a fuller flavor, or use champagne vinegar for homemade mustard with a more delicate taste.
  5.  Store your homemade mustard in a non-reactive container in the refrigerator. It should keep for about a month. It won’t have the vibrant yellow color of the store brand, but you can brighten it by adding a dash of turmeric spice if you prefer your homemade mustard to have a more yellow shade.

 

 

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