5 Minutes!! Literally! Your best tasting Homemade Mustard Recipe can take you 5 minutes to make! You know that homemade and fresh always tastes better. Well, homemade mustard is no exception. It’s one of those things we don’t often think of making ourselves….but we should 🙂
Mustard is one of those things that is still easy to find in the stores with good ingredients. Some companies will sneak in that unnatural “natural flavor” and tartaric acid (which is most often artificially created). Watch out for the “Honey” Mustard though, because these are often filled with high fructose corn syrup and very little honey. So, although you can find good mustard out there, for those of us really trying to eat only real ingredients, you still have to be careful.
So why not make your own? It’s easier than you’d think (and tastes amazing!).
In reading and experimenting for this recipe I discovered that there are white, brown, and black mustard seeds. The white mustard seeds (sometimes called yellow mustard seeds) are very mild and are the ones used to make your average American yellow mustard. It usually has that fantastic cancer fighting herb turmeric added for color and flavor! (Woo Hoo! Bonus!). Brown mustard seeds add a stronger flavor, while black mustard seeds are usually added to spicy mustard (and those tasty Indian dishes we love). As you can guess, Dijon mustard is usually made with the brown mustard seeds. All mustard seeds can be mellowed out by soaking in water overnight before being drained to and then ground.
So what’s your preference?
If you like the stronger, more robust tasting mustard, then you’ll want to use a combination of yellow, brown, and even add a little black (that’s what I do).
Homemade Mustard Recipe
Here’s the recipe that we love. Even though you grind the seeds really well, it still adds some texture to the final product. In my opinion the creamy and slightly rough texture combination is part of it!
- ½ cup brown mustard seeds
- ½ cup yellow mustard powder
- ½ cup water
- ½ cup white wine vinegar
- 1-1/2 tsp salt
- 1 tsp ground turmeric
- Soak mustard seeds for at least 2 hours, or over night. This will give you a finer texture. This will also mellow the seeds out slightly, so feel free to add some black mustard seeds.
- Drain mustard seeds and then grind in a coffee grinder, food processor, mortar and pestle, or throw it all in the blender (my favorite method).
- Blend brown and yellow mustard and water. Let sit for 10 minutes to allow flavors to emerge from seeds.
- Add vinegar, salt, and turmeric and blend until smooth.
Like Other DIYs?
Try my Homemade Recipes below:
What’s your favorite kind of mustard? Spicy, sweet, brown, yellow?