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Mustard

Mustard

Ingredients

  • 3 Tablespoons yellow mustard seeds
  • 3 Tablespoons brown mustard seeds
  • 1/3 Cup white-wine vinegar
  • 1/3 Cup white wine or water
  • 1 Teaspoon salt
  • 1 Teaspoon turmeric

Directions

Mix all of the ingredients in a bowl, cover, and refrigerate overnight. The next day, combine everything in a high-speed blender.

Nutritional Facts

Servings5

Calories Per Serving51

Total Fat3g4%

Sugar0.6gN/A

Saturated0.2g0.8%

Protein2g4%

Carbs3g1%

Vitamin A0.2µgN/A

Vitamin C0.5mg0.9%

Vitamin E0.4mg2%

Vitamin K0.5µg0.7%

Calcium23mg2%

Fiber1g4%

Folate (food)12µgN/A

Folate equivalent (total)12µg3%

Iron1mg6%

Magnesium30mg8%

Monounsaturated2gN/A

Niacin (B3)0.4mg1.9%

Phosphorus67mg10%

Polyunsaturated0.8gN/A

Potassium76mg2%

Sodium79mg3%

Zinc0.5mg3.3%

Have a question about the nutrition data? Let us know.

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Homemade Mustard Recipes

I have more than just homemade mustard recipes from scratch, check out more of my homemade condiment recipes at the end of the page.

You are going to love this homemade mustard as much as I do.  I offer many different recipes for mustard that you can easily make from home.

Whisk the first 4 ingredients together and then season with kosher salt and pepper. Done.

This homemade mustard recipe is outstanding on soft pretzels or grilled cheese.

HOMEMADE SWEET & SPICY MUSTARD

1/2 cup mustard powder (see above for recommendation)
1/4 cup leaded or non-leaded beer (or water) and also
1 TBS beer or water
2 TBS white wine vinegar
1/2 tsp garlic, minced
2 TBS brown sugar, packed
2 tsp honey
1/2 tsp kosher salt

Whisk the mustard powder with 1/4 cup of beer in a small heat-proof bowl and let it sit for 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small saucepan.

Add vinegar, garlic, brown sugar, honey and kosher salt to the mustard mixture and whisk until combined.

Now place the heat-proof bowl in the saucepan OVER the simmering water (bowl should NOT touch the water) and cook, whisking continually until the mixture is slightly thickened and yellow-brown in color. This should take approximately ten minutes.

Add the additional tablespoon of beer to thin the mustard out if needed. Place in a air-tight container and refrigerate at least 24 hours before serving. Yum.

1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup Dijon mustard, recipe above
2 TBS dry mustard
1 TBS honey, or to taste (sweetness)
1 garlic clove, minced
1 jalapeno pepper - or to taste, seeded and chopped
kosher salt and freshly ground black pepper to taste

Whisk all of the ingredients together and then season with kosher salt and pepper. Store in a air-tight container in the refrigerator.

SWEET and SOUR MUSTARD

1 cup brown sugar, packed
1/2 cup cider or raspberry vinegar
1/3 cup dry mustard
2 TBS water
2 eggs, lightly beaten

Whisk all of the ingredients together in a saucepan, and simmer over low heat until thickened. Pour into small jars. Cover and refrigerate. I more more than just "how to make mustard" recipes, check out the links below.


18 Ways to Use Dijon Mustard in Your Cooking

There’s just nothing that hits the savory spot (or your nose) quite like dijon mustard.

It's a flavor so distinctive that it's immediately detectable in nearly anything it touches. And while you shouldn't have any qualms about putting the sinus-clearing stuff on everything, sometimes you’ve got to rein it in.

Here are the best ways to use the hot, creamy, and super sharp flavor of dijon mustard.

After oil and vinegar, dijon is the next in line for salad dressing essentials. Its thickness and composition help incorporate the oil and vinegar, and the extra bit of heat you get is great on bitter greens like escarole or friseé. Try it on your standard potato salad recipe and sprinkle on some fresh herbs.

Escarole, Pear, Parmesan, and Basil Leaf Salad

Want your marinade on the funkier side? Make a puree of garlic, herbs, wine, and, yes, some dijon mustard. It’ll tenderize tougher cuts of meat like lamb leg or flank steak.

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

It’s easily the best thing you can do to mayonnaise. And it’s only takes two spoons and a bowl.

Because you need something for dipping some buttery chicken fingers, and the balanced sweet-to-spicy flavor of honey mustard is just right.

Spicy Honey Mustard Sauce

Glazed carrots are pretty great on their own—a buttery, sweet version of a vegetable everyone likes. Now add about a tablespoon of dijon mustard to the method. You’re really going off the rails now.

Spiced Glazed Carrots with Sherry & Citrus

A mustard rub forms a thick coat of sweet and sharp flavors over a juicy pork roast that cracks under a fork and knife. Which looks awesome. And tastes even better. After you master it this way, try it on chicken sometime.

Apricot-Mustard Baked Chicken

You’ll want this trick the next time you make ribs on the grill. Make a mustard and vinegar sauce. Subbing in dijon for yellow mustard will pack a punch.

Pretzels in mustard, great. Pretzels in cheese, even better. Pretzels in cheese sauce WITH mustard. Yes, we’re feeling it.

Beer Cheese Fondue

Liven up cold summer salads and slaws with a nose-twitching addition of dijon mustard. It’ll play nicely with the sharpness of cabbage.

Pea, Radish, and Cabbage Slaw

Whether deglazing a pan with cider after a batch of pork chops or swapping it in for whole mustard in a Riesling sauce for ham, adding a couple tablespoons of mustard makes for a more complex sauce (or even a way to cover up less-than-ideal wine). Regardless of how you use it, just be sure to add it at the end to keep the heat.


VIEW ALL 7 » Mrs. Mustard's Famous Triple Walnut Salad This is Mrs. Mustard's famous salad that is a must-have for any family gathering
Blackberry Honey Mustard Cole Slaw Ahhhh, mustard makes everything better!
Cranberry Vinaigrette Ahhhh, mustard makes everything better!
Mustard Whipped Potatoes Envision this on your table: Thanksgiving will never be the same.
Praline Sweet Potato Casserole Sorta like Aunt Bunny's famous sweet potatoes, only more dazzling with mustard.
VIEW ALL 18 » Sweet & Nicely Hot Mustard Chicken This recipe features our very own flagship mustard, Slimm & Nunne Sweet & Nicely Hot
Savory Mustard Crepes This recipe features our very own flagship mustard, Slimm & Nunne Habanero Horseradish
Butternut Squash Pear Soup with Honey Mustard Just the right combination of flavors for a fantastic fall soup
Fruity Cranberry Pork Chops Delicious pork chops enhanced with Wisconsin Wilderness Cranberry Mustard
Steak in Peppercorn Mustard Cream Sauce This recipe features our very own flagship mustard, Slimm & Nunne Maple Peppercorn
Award-Winning Mustard Chili This awesome 4-mustard chili won top prize at Middleton's Winterfest.
Cranberry Mustard Glaze Ahhhh, mustard makes everything better!

Homemade Dijon Mustard

Homemade mustard is surprisingly easy to make and you can adjust the recipe to suit your tastes. The kind of wine you use will alter the flavor so feel free to experiment with different kinds. Verjus historically has been used when making Dijon mustard but any good quality dry white wine should work well.


Whole-Grain Dijon Mustard

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Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurice Grey and Auguste Poupon brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store. This version has a rustic, grainy texture that adds a pleasant pop to potato salad and works well atop bratwurst.

Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become.


Homemade Whole Grain Mustard

  • Quick Glance
  • (2)
  • 10 M
  • 2 D
  • Makes 96 (1-tsp) servings | 2 cups total

Special Equipment: Two half-pint jars and lids

Ingredients US Metric

  • 3/4 cup cider vinegar
  • 1/2 cup cold water
  • 1/3 cup yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 1 to 2 tablespoons packed light brown sugar
  • 1 1/4 teaspoons salt

Directions

In a medium bowl, combine the vinegar, water, yellow mustard seeds, and brown mustard seeds. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.)

Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate.

In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed.

Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets.

Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months once refrigerated, the flavor will continue to mature but will not become spicier.) Originally published September 22, 2016.

Recipe Testers' Reviews

This homemade whole-grain mustard is my new favorite mustard! Very fast to make and the flavor is so much better than typical store-bought mustard. At first taste, it’s slightly sweet, but then it finishes with an awesome mustardy kick. I won't be buying whole-grain mustard anymore.

Mustard is one of the most versatile ingredients in my pantry. I must admit that I never thought of making it myself, but this homemade whole grain mustard recipe is so easy, I could not resist. It made just about 2 cups which I put into small Mason jars and delivered to my grateful neighbors, who gave it rave reviews.

I soaked my seeds for 13 hours and let the mustard rest at room temperature for 3 days, stirring and tasting it every day. Besides using it as a garnish on sandwiches and of course hot dogs, it is a great addition to a pan sauce for fried pork chops, marinades, and vinaigrettes. It takes less than 5 minutes to combine the ingredients.

Variations on this recipe could include additions such as honey, different vinegars, and herbs. Many years ago, I was in Paris and had dinner in a tiny bar and order steak frites. The plate came out with a spoonful of grainy mustard and crème fraiche. It is a common practice to mix the two and dip your steak into it. It was delicious and I now always serve it with my steaks. Try it!

This homemade whole-grain mustard is such a fun yet simple thing to make. It's easy to tweak the texture, sweetness, and heat exactly to your taste. I also love any recipe that can double as a food gift!

I let the vinegar, water, and mustard seed mixture stand for 16 hours. I did not find the food processor method to be super effective in grinding down the mustard seeds to smooth and thicken the mixture. I had it going for about 2 minutes and the mixture still looked rather thin. I moved the mixture to a bowl and used my immersion blender, pulsing it for about 30 to 60 seconds, to excellent effect. After aging it 1 day, we liked the level of heat—we are fans of spicy food. It was sweeter than I expected, which isn't a bad thing, but I think you could cut the amount of brown sugar down to 1 to 1 1/2 tablespoons brown sugar and it would be more similar to a classic whole-grain mustard.

My life has changed now that I know how simple it is to make my own mustard. Seriously. I have no excuse to not do this all the time. Just 10 to 15 minutes of hands-on time was all it took to put together this delicious whole grain mustard. This mustard is seriously delicious! I really don't think I'll go back to store-bought. It is so satisfying to make your own condiments, especially when they taste so much better than a lot of what you can get in the store.

I let the seeds initially soak for 2 days, because that's when I was able to get to it before work. I think this step can be a very loose time-frame. I processed the mixture for about 2 minutes. At that point, the mixture was smooth and well combined but the seeds weren't totally broken down. I prefer a chunkier mustard, so next time I might process for a bit less time. However, my mixture is pretty thin, I don't know if blending more would help or taking some of the vinegar out of the mixture before the final steps. Once combined, the mixture sat at room temp for 2 days, at that point it had nice spice but the sweetness from the brown sugar and roundness of apple cider really balanced everything out. My yield was exactly 2 cups.

This mustard is the perfect combination of sweet and spicy. Holding back some of the seeds and processing the rest gives the mustard a really nice consistency. This really put me in mind of my college days, when I worked part-time at Hickory Farms. They had a great mustard to eat with cheese. When I tasted my finished mustard, I immediately wanted to put together a cheese board so I could sit and dip cheese into mustard all evening. For very little effort, you can have a great homemade condiment!

Well, this mustard is not for sissies! The longer it sits, the better it is. At first taste, the mustard is very sharp and pretty awful. I tasted it every 12 hours for 2 days and the flavored mellowed remarkably. I refrigerated 1 jar after 24 hours and the second jar after 36 hours. The 24-hour jar isn’t too much spicier than the 36-hour, but just enough to give it an extra kick. And the flavor really does mature as it sits. I will definitely make this mustard again given how easy it is. It takes 5 minutes to throw together and a minute to blend. Why buy it? And I can’t see any reason why this basic recipe can’t be tweaked. Would stirring in thyme leaves or swapping the sugar for honey be an issue?

I made mustard from scratch a few years ago using a different recipe. This homemade whole-grain mustard far exceeded my expectations and I fully expected to never buy mustard from the store again. However, the recipe I used was time-consuming and, as good as my intentions were, I never got around to making a second batch. The beauty of this particular whole-grain mustard recipe is you don't need a lot of time to get it started. Most of the time it takes to create this mustard is hands off, which makes it very doable for me.

I also love the fact that there are instructions on how to make it milder or spicier depending on my needs. Since it makes a pretty good-sized batch, in the future, I might split it into 1 cup mild and 1 cup spicy. I will definitely be using this recipe again. My food processor did not do a great job of processing this smallish amount of ingredients so I used my stick blender in a mason jar, which produced the coarsely ground and thickened mustard in 2 minutes.

This homemade whole-grain mustard is spectacular and very easy to make. It took just a few minutes to prepare. I soaked the mustard seeds overnight and after processing I let mine sit for 24 hours. This mustard is super spicy. If you like hot mustard, you will love this one. My only tip is to go to your local Indian grocery for mustard seeds. You will get a large quantity for much less money.

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Comments

I added a teaspoon of my own hot pepper seasoning and my mustard taste like horseradish.

Joseph, the mustard itself can be quite hot initially, and if your pepper seasoning was especially spicy you may end up with quite a spicy mustard. Give it a few days and see if it mellows a bit.

Actually, adding a bit of horseradish sounds like a good idea. Just a bit.


How to Make It

Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.

Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of vinegary mustard, whisk in 1/4 cup water, egg, sugar, cornstarch, and salt. Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes. Remove from heat, whisk for a minute, and then let cool.

Make ahead: 2 weeks, covered and chilled.

Your imagination's the limit when it comes to making flavored mustard. All you need are mustard seeds or dry mustard powder, and then the seasonings are up to you.

Mustard seeds or mustard powder?

Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking and black (B. nigra), also used in Indian food they're interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.

Mustard powder: For silky smooth mustard. It's nothing more than ground mustard seed, and the most common brand is Colman's, a blend of white and brown seeds. Mix the powder with liquid (like water or beer) and let it sit overnight to fully hydrate and develop flavor. Don't let it sit longer, though, or it will taste harsh.


German Mustard Recipe – Authentic German

Some weeks ago I was asked by a FaceBook fan for a German mustard recipe. I had not thought about of home made German mustard recipe, so I looked around and I found an original German mustard recipe for normal to medium hot mustard. It is so easy and I think it is healthier too because if you cannot get original German mustard, the US brands are adding far too many chemicals and preservatives to the mustard. So here is a basic recipe that you can vary use only good and preferably organic ingredients. If you cannot get mustard flour use the seeds that you need to grind with a grinder. Happy Cooking!


Homemade and Flavored Mustards

Homemade mustard is surprisingly easy to make and you can adjust the recipe to suit your tastes. The kind of wine you use will alter the flavor so feel free to experiment with.

Method: stovetop
Time: over 5 hours

Made with sour cream, Dijon mustard, prepared mustard, Heinz 57 sauce, mayonnaise

Made with paprika, white vinegar, mayonnaise, Dijon mustard, honey, prepared mustard

Made with vegetable oil, dry mustard, sugar, water

Made with sugar, champagne vinegar, dry mustard, eggs

Method: stovetop
Time: 30-60 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

The secret ingredient to pub mustard is beer, of course. It's no coincidence that sausages and other English goodies served with this condiment go especially well with a pint or.

Made with brown mustard, prepared horseradish, ground cumin, ground ancho chile powder

Bring some of that ballpark magic back home with you with this stadium-style mustard. Best served with beer and baseball.

Made with horseradish cream sauce, honey, vinegar, brown sugar, eggs, flour, yellow mustard, whiskey

Method: stovetop
Time: under 30 minutes

Made with ground cinnamon, salt, honey, water, garlic, cider vinegar, mustard seed

Mustard isn't just an American ball-park condiment. Hot Chinese mustard with vinegar and a touch of sugar is perfect for adding a dose of spicy flavor to egg rolls or other dippable.

Give your mustard a little zip. Great on brats, burgers, sandwiches, salmon, and more. Also makes a good dipping sauce for chicken nuggets.

Made with chives, hot mustard, mayonnaise, honey

Made with garlic, dry mustard, water, soy sauce or tamari sauce, sesame seeds

Made with dry mustard, balsamic vinegar, honey, hot Dijon mustard, fresh blackberries

Made with black pepper, dried thyme, cumin, dry mustard, flour, water, white wine vinegar, honey, garlic, hot pepper flakes

Made with prepared horseradish, eggs, dry mustard, white wine vinegar, water, brown sugar, turmeric, salt, onion powder, red pepper

Method: stovetop
Time: over 5 hours

Made with Worcestershire sauce, olive oil, cinnamon, ground cloves, whole brown mustard seeds, whole yellow mustard seeds, white wine, ground caraway seeds, allspice.

Made with tarragon, honey, olive oil, apple cider vinegar, mustard seeds

Made with salt, honey, dry mustard, beer, malt or cider vinegar, white pepper, eggs

Method: stovetop
Time: 2-5 hours

Made with ground allspice, white mustard seeds, green peppercorns, honey, cider vinegar, salt, ground nutmeg

Made with cider vinegar, dry mustard, maple syrup, egg yolks

Method: stovetop
Time: over 5 hours

Made with raspberry jam, mustard seeds, dry mustard, water, white wine, raspberry vinegar, salt

Method: stovetop
Time: 2-5 hours

The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .

Beer makes batters better, meat more tender, and sauces more flavorful.

Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)

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