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 homemade mustard is very easy. Once the seeds are 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 always grind mustard to a smooth consistency for classic squeeze-bottle style mustard.
Seven Mustard flavours
This 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 flavoured mustards!
Here are a few of my favourite flavours:
- Yellow Mustard: This is a favourite for hot dogs and sandwiches. Add 1/2 tsp of turmeric, 1/4 tsp of sweet paprika and 1/4 tsp of garlic powder during the grinding, and grind the seeds to a smooth paste.
- Honey Mustard: Perfect for barbecues. Replace the water with 1/4 cup of honey.
- Beer Mustard: Replace the cider vinegar and water with your favourite beer. I also recommend adding 1 tbsp of brown sugar, to balance the bitterness of the beer.
- Hot Brown Mustard: Replace half of the yellow mustard seeds with spicier brown or black mustard seeds.
- Basil Mustard: Add 2 tbsp of fresh basil while grinding the seeds.
- Fruit Mustard: Naturally sweet and spicy, this mustard is delicious with cheese. It involves adding fruit when you soak the seeds. Here’s my recipe for fruit mustard.
- Dijon Mustard: My Dijon mustard recipe is a simple, yet posh variation on this basic mustard. It’s finished with white wine for flavour.
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 flavours: hot brown mustard, classic yellow mustard or beer mustard! See the section 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 with mother
- 2 tbsp filtered water
- 1 tsp salt (non-iodized)
- Mix the mustard seeds with cider vinegar and water in a non-reactive glass dish.
- Allow them to soak and ferment at room temperature for 2 days.
- After soaking, add in the salt and 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 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 flavour suits you.
- Feel free to replace the mustard seeds with an equal amount of mustard powder. The flavour won’t be exactly the same, but it will save you from grinding the seeds!
- I recommend using cultured apple cider vinegar, which will help ferment the mustard seeds and allow for longer shelf life. Look for brands that contain a mother or are labelled as raw (affiliate links).
Keywords: grainy mustard, honey mustard, beer mustard, hot brown mustard, basil mustard, yellow hot dog mustard, sulfite free, easy, vegan, gluten free, summer