Make Mustard

Mustard seeds! You can grind them in a spice mill, mortar and pestle, or simply use them whole.

Several years ago in one of those “pay-it-forward” things on facebook, a friend of mine sent me a jar of homemade mustard. It was awesome, and I decided I should learn to make it. Like many things we’re accustomed to buying, it isn’t that hard to make! Probably the biggest obstacle to going into your kitchen right this second and making some, will be not having enough ground or whole mustard seeds. Easily solved! The rest takes very little time, no difficult or involved techniques or tools, and a few simple ingredients you likely already have.

My three mustards before letting them mellow and thicken up. L to R: Whole Grain, Spicy Brown, Smooth Yellow

I made three kinds. One with all seeds and no powder. One with both seeds and powder. One with all powder and no seeds.

I used my mortar and pestle to break the seeds up a bit for both types I made with whole seeds.
This is the stage where the seeds and water (or beer) sit for up to 10 minutes. The longer they sit before adding vinegar, the more mellow the flavor.

The whole grain (all seeds, no powder) mustard: I used Apple Cider Vinegar with this mustard. The mixture looked pretty thin at the beginning. Over the course of allowing it to “mellow” in flavor, it thickened up and became a very pretty consistency. Perfect for bratwursts or to be served with Ploughman’s Lunch or Charcuterie.

This is a close-up of the whole grain mustard. All mixed and ready to go in the fridge for a few days. You can try it twelve hours in, but we gave it a few days before using it on brats.

Spicy Brown (seeds and powder). I made this mustard with Red Wine Vinegar, and I added horseradish powder to make it a spicy mustard. Spicy like wasabi, not peppers. You can also add ground chilies or fresh herbs, chopped. I intend to try and duplicate a basil mustard we bought last year in Paris. Wish me luck!

The spicy brown mustard ready to go in the fridge.

Smooth Yellow. I made the smooth yellow mustard with white wine vinegar. I also added garlic powder to make it interesting, but I would add more next time. The brighter yellow color comes from turmeric, but you can leave it out if you don’t have it handy. I also added a pinch of sweet paprika. I think it would be awesome with some hot Hungarian paprika too…maybe with a roast beef sandwich.


The smoother mustard is perfect for making Honey Mustard (recipe here).

Here are some websites I found useful while preparing to make my three basic mustards:

This is the basic recipe I worked from, making each one a bit different than the original. I love this guy’s blog and book. His name is Hank Shaw, and I’d like to move him in for a year to see how he does it all!

Another great brown mustard recipe. I used all brown mustard seeds. But if you read the link above, you’ll learn about other types as well.

This looks like a great yellow mustard recipe, with different techniques than I used. 

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