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Making mustard!

Does anyone make their own mustard? I love all kinds of mustard, and I keep staring at the different fancy mustards taking up space in my fridge and thinking, "I bet I could make that."

It's thoughts like that that let to me curing my own bacon. Now I need some mustard for it!

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  1. Here are some mustard threads, not all about making mustard though. I remember one or two from the summer and they are right at the top.


    1. I always make mustard when I make Swedish food... but I couldn't possibly give a recipe, it's a little this and a little that, and it changes subtly every time.

      1. You've gotta do it, but don't follow a recipe, just find some for reference. It's super cheap, so don't be afraid to make mistakes. The best part of making your own mustard is getting to choose the vinegar, and pairing that with your food. I'm also a fan of throwing in some nutmeg or clove. good luck!

        1. My cookbooks are still packed away due to our pending move or I could supply some exact recipes. However, I made mustards years ago for Christmas gifts, and as I recall the basic concept was to grind mustard seeds with vinegar and seasonings. Possibly you might need to pre-soak the mustard seeds in a little hot water.

          Sarah C

          1. I always wanted to try making the McDonald's hot mustard recipe. there are many copies of a basic recipe, but didn't seem right. this one seems like worth trying..


            1. I started getting into making my own mustard since it seemed silly to spend $4-$5 for some 4 oz. jar of "fancy" mustard. Like the other posters said, it's mainly mustard seed, vinegar, and flavorings of your choice. There's no real recipe - each batch comes out different. My favorite is adding tequila, grand marnier, and lime juice/zest - Margarita Mustard!

              2 Replies
              1. re: Biggie

                That's really creative. What do you put it on?

                1. re: yayadave

                  the citrus makes it a winner with ham sandwiches, or one some sliced cold chicken breast.

                  It's also damn fine just as a dip with pretzels

              2. I've been very curious as well - but mostly because I am addicted to Moutard de Violet and paying $10 a jar (through Zingermans, unless someone can direct me to a cheaper source!) is getting expensive.

                Figuring out how to add grape must would be a quite a trick though...

                1. I make mustard sauce for ham and that is good - it's a sweet/hot type thing. Here's another that really rocks-- Peaches and Honey Mustard. I canned it (nice to have in winter) but you can eat it fresh. It is really good on ham or turkey sandwiches. The recipe for pork loin is fantastic too. The book this is from, Summer Fruit, has some other very nice recipes.


                  1. Has anyone ever made tarragon mustard? It's so good and so pricey. How does one add herbs?

                    1 Reply
                    1. re: Glencora

                      Tarragon is mentioned along with other fresh herbs, in the variations for the basic French-style mustard in The Joy of Cooking. Their suggestion is that you simply add about ½ c. of minced herbs, plus 1 Tbsp. of brown sugar, to the base recipe. I'm definitely going to give this a try the next time I make something with tarragon, as I always find myself with leftover herbs going bad in the fridge.

                    2. I watched an episode of Alton Brown's Goot Eats where he actually made mustard. The way that he did was looked very simple. I am sure if you look at the FN archives you could find the recipe...

                      1. There are recipes for mustard in Better Than Store Bought by Helen Witty & Elizabeth Schneider.
                        Green Peppercorn Mustard, Tarragon Mustard, Coarse Ground Mustard w/ Red Wine & Garlic, Horseradish mustard & Sweet German Style. There are also recipes for a variety of mustard in Helen Witty's Fancy Pantry.

                          1. Heck, now I know what I'll be doing for the next several weekends! Fantastic!

                            1 Reply
                            1. re: burnt toast

                              Can't say I've ever tried it, but I can now.

                              BTW, nice Handle!


                            2. This is an old, old thread, but can I just say? Conversations like this one are why I love hounds.

                              I made a trip to Penzeys today to get some mustard seeds (brown & yellow) as well as some ground mustard (regular - i.e. mix of half ground yellow and half ground Oriental - and plain Oriental) to try making mustard this weekend. It looks insanely easy to do.

                              12 Replies
                              1. re: Aravisea

                                It really is very easy, and the variety of mustards you can make is virtually endless. I've made batches with reduced apple cider, various styles of beer, wine, brandy (not so great choice, a bit strong) and I'm sure the list goes on. Herbs, spices, garlic, citrus, various sweeteners, fruit, smooth or coarse, you have lots of possibilities. Have fun.

                                A tip: allow the mustard to rest uncovered for a few hours, even overnight, to let the volatile gas escape and flavor develop. The two books mentioned by A_G_M Cape Cod upthread have some excellent recipes to get you started.

                                1. re: bushwickgirl

                                  bushwickgirl has a very good point and caveat. right after you mix the mustard it tastes lethal. Be careful!

                                  1. re: bushwickgirl

                                    I tried making dijon today. I followed the recipe exactly (it was from Gourmet Mustard) and I used organic black mustard seeds, which I ran through a spice grinder until coarse. However, even after adding extra honey and regular mustard powder, it was so bitter I threw it out. Any ideas what might have gone wrong here, or did I just just jump the gun? Many of the recipes I've read warn of new mustard being "biting", but this stuff was downright bitter. I'd appreciate any input.

                                    1. re: tlpollard

                                      Don't know your recipe, but many mustard recipes require letting it sit for a while - like weeks.

                                      1. re: tlpollard

                                        Oh no, you have to let it set out at least overnight, uncovered, to allow the volatile gas to dissipate and the "bite" mellow. Oh jeez, it would have mellowed in a few days to a week or longer; homemade mustard is not an overnight proposition. So yes, you jumped the gun. Sorry about that. I did write about that specifically in my post upthread, as it's an important point in making mustard.

                                        Back to the lab with you, try it again, and let it mellow for a few days BEFORE you even taste it. Good thing mustard seeds aren't that expensive.

                                        1. re: bushwickgirl

                                          Thanks, I'll try again. The recipe I was using did not call for letting it sit, as did others in the book, so I figured it was something I did wrong or I had a problem with my ingredients. Back to the kitchen for me.

                                          1. re: bushwickgirl

                                            Well, that explains why my home made no-recipe mustard is so very hot! Thanks for this, now I can make it and slather it on rather than use it sparingly!!

                                            1. re: bushwickgirl

                                              I just canned mustard (2 recipes from the Ball Book) and they both tasted ungawdly bitter. I did have some leftovers that I put in the fridge to taste in a week. But will the canned ones mellow with time as well or am I doomed to pitch them? This is my first attempt at canning mustard.

                                              1. re: nofunlatte

                                                Give it time, it really mellows with age, well, not totally, it's mustard, but it will chill out. I leave the seeds and liquid mix out overnight uncovered for the gas to escape; it's not a totally necessary step but it does speed up the mellowing process a bit. Patience is a virtue with mustard, the stuff you have refrigerated will smooth out in a week or two, but refrigeration keeps the heat in the mustard longer than just pantry storage, so consider storing the leftovers outside of the frig for a week for faster mellowing, or until the bite and flavor is at a place you like, then refrigerate. The stuff in the processed canning jars you can leave for at least a month or longer before tasting.

                                                What recipes did you make?

                                                1. re: bushwickgirl

                                                  Cranberry mustard and the bavarian beer mustard (with Beck's). Thanks for your response--now I feel better about my time investment. You certainly are the font of wisdom; I think you helped me out earlier in my burgeoning canning career. Much appreciated!

                                                  I took the refrigerated ones out of the fridge and left them on my counter.

                                                  1. re: nofunlatte

                                                    Ooh, they both sound delicious, and I'm quite fond of anything with beer in it.

                                                    Thanks for your compliments, glad I can share my knowledge and mustard making experience here; it's really fun, fairly easy, aside from the wait, doesn't break the bank, and more people should try it, imo.

                                                    I was involved in a company that produced and bottled a few different types of mustards, chutneys and chunky fruit based ketchups many years ago, mid 80's, right about the time everyone had their special mustard in jars and on the market. It was exciting, and gave me an eyefull of all that goes into getting a new food product on the market. We did it for a few years, then I moved to NYC; the business kind of sputtered for awhile, then my partner buried it and retired. I had the written formulas up until about 4 years ago, but I'll never forget the mustards. I make a few different types every year or so; mustard keeps for quite awhile, just gets more mellow as it ages.

                                        2. My husband's mustard: Soak 1/3 cup mustard seed in 1 cup water. Next day add 2 tablespoons vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt. Blend a long time until creamy. Use blender; Cuisinart doesn't do this well. This makes a hot grainy mustard that keeps for months in the refrigerator, where it gets milder over time. Makes 1 pint for pennies (same stuff costs $6 in gourmet store). Can use light or dark mustard seed but dark is stronger. Indian grocery store is a likely place to find the seed.

                                          3 Replies
                                          1. re: Querencia

                                            Looks like a good mustard recipe I will try but w apple cider vinegar. My favorite is Grey Poupon Dijon. Surprisingly, the label says sugar is in it. Dittos there on Indian stores....lots of good spices at good prices. I always get the less hot cayenne there. Cumin seed too

                                            1. re: Querencia

                                              Querencia, thanks for sharing your husband's recipe. I tried it this morning - pungent! Thanks for sharing it!

                                              1. re: Querencia

                                                I soaked mustard seed for two days. This is the best mustard I have ever made at home. Seeds are the way to go! Not the mustard powder I always used. Coleman's was the only one that came out halfway good.

                                                I used apple cider vinegar and it tastes great even without the honey. I won't have the honey for two more days. I can tell this will go great with chicken, turkey and lamb and in a salad dressing. I have a VitaMix blender so was able to get it pretty smooth.

                                              2. Just wanted to bring attention to this video because it mentions various additions to mustard seeds and the results you can achieve.

                                                Look --> http://www.chow.com/videos?tag=main_m...

                                                1. I use the recipes and the canning methods in the Ball Complete Book of Home Preserving for the mustards that I include as part of my Christmas gift baskets. You can astonish and amaze your friends with a three-pack of gourmet mustards/salsas/chutneys/jams that totals less than $5 for ingredients and canning jars. (Just be sure if you're giving your mustards away that you use proper canning techniques; we want to impress our friends, not poison them.)