How To Make Mustard - WonkyWonderful (2024)

April 10, 2014 By Nicole Harris 22 Comments

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This Homemade Mustard Recipe has it all: sweet, spicy and savory. Ever wonder how to make mustard? You aren’t going to believe how simple it is!

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Homemade Mustard Recipe

I love mustard! On sandwiches, in dressings on pretzels. My favorite has to be Giant Fair Corndogs drenched in mustard. Love It!

I finally decided to try making my own Homemade Mustard Recipe. A mixture of a few of my favorite ingredients: Bragg Apple Cider Vinegar, Honey, McCormick Yellow Mustard Seeds, Lemon and Thyme. Add a few other spices and you have a fantastic homemade mustard to slather onto your next ham sandwich!

The best part of making your own condiments is that YOU control the ingredients. Switch out the thyme for your favorite herb. Add extra honey for a sweeter mustard. Or add horseradish for a super spicy mustard!

This mustard is not for the faint of heart. The mustard seeds add quite a kick! So, tread carefully if you decide to add extra heat.

Oh, and to get that gorgeous Yellow mustard color, you will need to add turmeric. Without turmeric the mustard is beige and will be missing that traditional mustard flavor.

Homemade Mustard is so easy. Just soak the seeds overnight, they will absorb most of the liquid. Then just add the other ingredients and puree to your desired consistency. Done!

Make it in small batches and store in the refrigerator. Use within 3-4 weeks. Or give as a gift along with some bbq gear to your favorite grill master!

Homemade Mustard

Yield: 1

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

This Homemade Mustard Recipe has it all: sweet, spicy and savory. Ever wonder how to make mustard? You aren't going to believe how simple it is!

Ingredients

1/4 Cup Yellow Mustard Seeds, 2oz
1/4 Cup Filtered Water
1/4 Cup Apple Cider Vinegar
2 teaspoons Fresh Lemon Juice
3 Tablespoons Honey, or more
1/4 teaspoon Sea Salt
1 teaspoon Fresh Thyme Leaves
1/2 teaspoon ground turmeric

Instructions

Combine the mustard seeds, water and apple cider vinegar in a glass jar. Seal and refrigerate overnight.
Add the remaining ingredients and puree to desired consistency.
Add more honey or herbs to taste.
Store in a clean, air tight glass jar. Refrigerate and use withing 3-4 weeks.

Notes

This recipe yields 1 cup of mustard.

Nutrition Information

Yield 10Serving Size 1
Amount Per ServingCalories 25Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 116mgCarbohydrates 6gFiber 0gSugar 5gProtein 0g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Comments

Michele says
April 10, 2014 at

WOW!! How easy is that! I will have to give this a try because I am also a mustard fanatic and I go through it like it is going out of style.
Thanks!
Michele
Reply
Terry says
August 1, 2015 at

I am still looking for it, but years ago I had a similar recipe for mustard. The two radical differences are 1. using 1/2 white mustard seeds and 1/2 black mustard seeds, and 2. Instead of using apple cider vinegar, it called for hard apple cider. It didn’t matter how many times we doubled the recipe, it was gone after a partial tour around the room!
Reply
- Nicole Harris says
  August 1, 2015 at
  
  Oh, that sounds delicious! I wanted to use some black mustard seeds but couldn’t find them anywhere.
  Reply
Cheree says
March 2, 2016 at

Can this recipe be canned (processed)?
Reply
- Nicole Harris says
  March 10, 2016 at
  
  Hi Cheree. I’m sorry to say that canning is my nemesis. I have never canned mustard so I cannot say for sure what works or what doesn’t. Sorry I can’t be of more help. Have a great day!
  Reply
  See Also
  How To Make Homemade Halloumi Cheese Recipe | Curd Nerd
Melody Gardner says
July 21, 2017 at

HI! Great and I will try your recipe. I have made tons of homemade mustard, but have not in the last few years. People still ask for it, and it makes great gifts. I have made peach mustard, roasted garlic mustard, and many more. I am going to try this recipe of yours again to not only eat for my family, but for gifts. BTW, Penzeys has both ground mustard and brown and yellow seeds in bigger bags much cheaper, which is fun if you are interested in making more. Once again —- great post.
Reply
- Nicole Harris says
  July 26, 2017 at
  
  Oh, I like the sound of that roasted garlic mustard!
  Reply
Thanh Thuy Nguyen says
October 10, 2018 at

Thanks for the recipe. I really like the convience of using the same glass jar to prepare the mustard. After the hand-held puree, the same glass jar become the mustard jar for use.
Reply
- Nicole Harris says
  October 15, 2018 at
  
  Awesome!
  Reply
Juju says
October 21, 2018 at

I have been trying to find a recipe for sweet onion mustard. French’s had one but it’s been discontinued. Any ideas?
Reply
- Nicole Harris says
  October 31, 2018 at
  
  You could caramelize some sweet onions, puree then add to the mustard recipe. Here is a caramelized onion recipe: https://wonkywonderful.com/caramelized-onions-recipe/ 🙂
  Reply
Dawn says
June 18, 2019 at

So I just made this following your recipe just haven’t added the thyme yet, and it’s already delicious. I am just having trouble getting the mustard seeds to puree. I literally let them soak for a week! Any suggestions?
Reply
- Nicole Harris says
  July 4, 2019 at
  
  Strange, mine purees right up after soaking. Does you processor/blender usually work well with firmer ingredients?
  Reply
Liz says
September 5, 2019 at

I’m looking for a recipe for pineapple mustard. I lost mine and have not been to find a replacement. Can anyone help?
Reply
- Nicole Harris says
  September 9, 2019 at
  
  If you google Pineapple Mustard Recipe there are several to choose from depending on what you are looking for exactly. Maybe I should work on a pineapple mustard recipe 😀
  Reply
Darsh*ta says
November 29, 2019 at

Hi, is there any alternative to honey? Brown sugar maybe? Does that work?
Reply
- Nicole Harris says
  November 29, 2019 at
  
  Yes, you can use sugar or maple syrup even.
  Reply
Charlene says
March 25, 2020 at

So bummed. Just tried this recipe and it came out extremely watery. Followed the directions to a T. Also it tastes extremely vinegary. And suggestions
Reply
- Nicole Harris says
  March 27, 2020 at
  
  Perhaps decreasing the water a bit as well as the vinegar since you want to mellow that flavor.
  Reply
Melissa says
May 29, 2020 at

Hi Nicole, I let the seeds with the water and apple cider vinegar overnight (seal, but the seeds are not hand puree ready, they are still very solid. Do I have to let them more time in the fridge?
Reply
Rachael says
September 10, 2020 at

Mine turned out super watery too 😢 and not very nice tasting.
Reply
Brenda P says
May 4, 2022 at

Just add more mustard powder. I usually grind half of my seed first to get them to be easier to purée after soaking overnight, and having some leftover isn’t a bad thing. Add the powder to almost anything that you normally add mustard to. If allowed to ferment a few days, prepared mustard keeps pretty well, depending on the additives. You could water-bath it to seal the jars after fermenting it, but I just keep mine in the refrigerator. It will mellow after about two weeks if left out of the refrigerator for a week, which I prefer.
Reply