Homemade Mustard

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


  • 1/2 cup yellow mustard seeds
  • 1/2 cup cider vinegar with mother
  • 2 tbsp filtered water
  • 1 tsp salt (non-iodized)


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