Homemade Mustard

Seven ways of flavouring homemade mustard, including, yellow mustard, hot brown mustard, beer mustard and basil mustard

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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.


Units Scale
  • 1/2 cup yellow mustard seeds
  • 1/2 cup cider vinegar
  • 1 tsp salt (non-iodized)
  • 1 to 2 Tbsp filtered water (optional)


  1. Mix the mustard seeds with cider vinegar and water in a non-reactive glass dish.
  2. Leave the seeds to soak at room temperature for 24 hours.
  3. After soaking, add in the salt and any additional flavors (see the section above for options).
  4. 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.
  5. 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.