This classic yellow mustard is perfect for hot dogs, sandwiches and sauces. Made with soaked and fermented mustard seeds, this delicious condiment will last for up to 6 months in the fridge.
Making your own mustard is very easy. Once the seeds are soaked, it only takes about 5 minutes to put together.
Personally, I like the sophisticated look of whole mustard seeds. And I love the bite of the little seeds between my teeth. However, you can always grind it to a smooth consistency for a classic squeeze-bottle mustard.
Alternative Mustard flavours
This recipe builds on my basic Dijon mustard recipe by adding flavours that turn it into a delicious fermented mustard. However, it’s also a great base recipe for all sorts of fancy flavoured mustard!
Here are a few of my favourite flavours:
- Yellow Mustard: This is a favourite with for hot dogs and sandwiches. Add 1/2 tsp of turmeric, 1/4 tsp of sweet paprika and 1/4 tsp of garlic powder.
- Honey Mustard: Perfect for barbecues. Add 1/4 cup of honey during the grinding.
- Beer Mustard: Replace all of the cider vinegar with your favourite beer. It won’t be fermented, but it will be delicious!
- Hot Brown Mustard: Replace half of the mustard seeds with spicier brown mustard seeds.
- Basil Mustard: Add 1 tsp of dried basil.
Grainy Yellow Mustard
Mustard is easy to make at home! Leave it grainy or blend it smooth. See the section above for ways to flavour this basic fermented mustard. Make a hot mustard, yellow mustard or basil mustard!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: British
Ingredients
- 1/2 cup yellow mustard seeds
- 1/2 cup cider vinegar with mother
- 1/4 cup filtered water
- 1 tsp salt (non-iodized)
Instructions
- Mix the mustard seeds with the salt, water, and cider vinegar in a non-reactive glass dish.
- Allow them to ferment at room temperature for 2 days.
- After fermenting, add any additional flavours (see the section above for options.)
- Using a blender or an immersion blender, grind the seeds to the desired consistency. Add water if more liquid is required. The exact amount of liquid will depend on how finely ground the mustard is.
- Store in a glass jar in the refrigerator. Allow the mustard to ripen for at least 2 weeks before using. It should last in the fridge for at least 6 months.
Notes
- The seeds need to be fermented in an acid, so you can replace half of the the cider vinegar with whey, sauerkraut brine or kombucha. ThenJust add the remaining 1/4 cup of cider vinegar in after the fermentation process or it won’t taste quite like mustard.
- Mustard seeds will become less spicy over time so leave it to ripen in the fridge until the flavour suits you.
Keywords: grainy mustard, honey mustard, beer mustard, hot brown mustard, basil mustard, yellow hot dog mustard, sulfite free, easy, vegan, gluten free, summer
Hello,
Thank you for the recipe. I am wondering is it possible to use fresh spices, such as fresh or dried ginger, turmeric?
//J
I think you could use fresh ginger and turmeric. However, it might not last as long in the fridge, so use it within a month. Sounds yummy!
I’m wondering about the apple cider vinegar – it doesn’t halt the fermentation process? I thought I read somewhere that vinegar’s acid could interfere with fermentation, but that may be wrong.
Acid will definitely affect a ferment. Most ferments acidify as they ferment. For example the bacterial profile of sauerkraut actually changes as it ferments from low acid-loving strains to high acid-loving strains. In this recipe I am using the cider vinegar for the ferment. Or at least to provide the probiotics in the mustard. It’s good to have it high acid to prevent other bacteria from culturing it, as mustard will last for months in the fridge.
Thanks, that’s very helpful!
This looks delicious and I can’t wait to try it!
Do you need to move it to the refrigerator? If so, when?
Thanks in advance!
I move it to the fridge when I’m finished fermenting (will add that to the recipe!) I since I started making this, I ALWAYS have homemade mustard in my fridge. It is so good, and I love grainy mustard.
Just put together the ingredients. Thanks for the vase recipe and ideas 🙂
Glad you like it! I love this recipe, and I honestly haven’t bought mustard in years. Well… except once when I was hosting a hot dog roast for kids, and figured I needed a squeeze bottle of regular mustard. 🙂
Base recipe, not vase! Duh.
Hi thanks for the recipe! for the ferment should I put a lid to the jar when fermenting for 2 days? Thanks!
Yes, you can use the jar lid or cloth. It won’t bubble like some ferments do. Enjoy!
Can I use ground mustard seeds instead of whole?, to make it even easier to make.
I haven’t tried ground mustard, so I’m not sure exactly what the ratio of powder to liquid would be. If you try it, let me know how it comes out. Thanks!