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
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
Ingredients
- 1/2 cup yellow mustard seeds
- 1/2 cup cider vinegar with mother
- 2 tbsp filtered water
- 1 tsp salt (non-iodized)
Instructions
- 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.
Notes
- 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
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 ๐
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. ๐
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!
This post is a few years old but Iโm trying it tonight for the first time. I followed the recipe and decided to check on it after just a few hours into the 48 hour ferment and all of the liquid has been absorbed. Do I add more ACV or water and let it sit the full 48 hours?
It’s fine if the seeds are above the liquid, but there still should be some liquid at the bottom of the jar. Just give it a stir once or twice and it will work out fine! If you add extra liquid it might end up being too liquidy. Enjoy.