Homemade mustard is a simple and delicious zero-waste swap. It’s perfect for hot dogs, sandwiches, and sauces! Made with apple cider vinegar-soaked mustard seeds, this delicious condiment will last for up to 6 months in the fridge.
Making mustard is very easy. After the seeds have soaked, it only takes about 5 minutes to put together.
Personally, I like the sophisticated look and taste of a few whole mustard seeds. However, you can grind mustard to a smooth consistency for classic squeeze-bottle style mustard.
Seven Mustard flavors
The recipe is for a super simple grainy mustard. Perfect for all your mustard needs. However, it’s also a great base recipe for all sorts of fancy flavored mustards!
Here are a few of my favorite flavors.
1. Classic Yellow Mustard
Classic yellow mustard is a favorite for hot dogs and sandwiches. It’s the type of mustard that usually comes in a squeeze bottle.
- To make homemade classing mustard add 1/2 tsp of turmeric, 1/4 tsp of sweet paprika, and 1/4 tsp of garlic powder during the grinding.
- Continue grinding the seeds until they turn into a smooth paste.
2. Honey Mustard
Homemade honey mustard is perfect for barbecues.
- To make honey mustard add a 1/4 cup of honey when grinding the seeds.
3. Beer mustard
Beer mustard is a great all-purpose mustard.
- To make beer mustard, replace half the cider vinegar with your favorite beer. Use a 1/4 cup of beer and a 1/4 cup of vinegar.
- If you find the beer to be too bitter, add 1 Tbsp of brown sugar to balance it with sweetness.
4. Hot Brown Mustard
Brown mustard seeds are much spicier than yellow mustard seeds.
- To make hot brown mustard, replace half of the yellow mustard seeds with brown or black mustard seeds.
- There’s no need to adjust the amount of vinegar. If it needs more liquid add more water while grinding.
5. Basil Mustard
I discovered basil mustard in a fancy gift store in Europe. I bought a small jar as a memento and loved it! The basil is subtle, but perfect with cheese.
- To make basil mustard, add 2 Tbsp of fresh basil while grinding the seeds.
6. Fruit Mustard
These next two recipes are a bit of a cheat. While they are based on this basic mustard recipe, they are enough of a variation that they deserved their own post.
Naturally sweet and spicy, fruit mustard is delicious in salad dressings or sandwiches. It involves adding fruit when you soak the seeds. Here’s my recipe for fruit mustard.
7. Dijon Mustard
Dijon mustard is a simple, yet posh variation on this basic mustard. Really it only involves replacing the vinegar with white wine! No added spices or flavors are necessary. Best of all, homemade Dijon mustard is sulfite-free!
Homemade mustard is a simple and delicious zero-waste swap. Leave it grainy or blend it smooth. This simple recipe is a perfect base for all sorts of mustard flavors: hot brown mustard, classic yellow mustard, or beer mustard! See the sections above for more details.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: British
- Diet: Vegan
- 1/2 cup yellow mustard seeds
- 1/2 cup cider vinegar
- 1 tsp salt (non-iodized)
- 1 to 2 Tbsp filtered water (optional)
- Mix the mustard seeds with cider vinegar and water in a non-reactive glass dish.
- Leave the seeds to soak at room temperature for 24 hours.
- After soaking, add in the salt and any additional flavors (see the section above for options).
- Grind the seeds to the desired consistency using a blender or immersion blender. Add a bit of water if more liquid is required. The exact amount of liquid will depend on how finely ground the mustard is.
- Store the finished mustard in a glass jar in the refrigerator. Allow it to mellow for at least 2 weeks before using. It should last in the fridge for at least 6 months.
- The mustard will become less spicy over time so leave it to ripen in the fridge until the flavor suits you.
- If you don’t have a good blender, feel free to replace the mustard seeds with an equal amount of mustard powder. The flavor won’t be exactly the same, but it will save you from grinding the seeds!
- I recommend using cultured apple cider vinegar. Then the mustard seeds will ferment as they soak. This gives the mustard a longer shelf life. Look for brands that contain a mother or are labeled as raw.
Keywords: grainy mustard, honey mustard, beer mustard, hot brown mustard, basil mustard, yellow hot dog mustard, sulfite free, easy, vegan, gluten free, summer