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Apr 3, 2012 05:35 PM

Homemade mustard

I just finished making homemade mustard after a friend posted about making some. I have to say it was darn easy and now that it's sat for 3 days the flavors are really coming together and it taste great.

Anyone making their own?

I used a 1/4 cup each of both brown and yellow mustard seeds and soaked them in a mixture of cider vinegar and bourbon, 3 to 1. After 4-5 days I poured off the liquid and used an IM blender to process the seeds, adding the liquid back to get the consistency I was looking for. I adjusted the flavor with a little honey, salt and citric acid.

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  1. thank you for sharing this, scubadoo!

    where did you get your seeds?

    3 Replies
    1. re: alkapal

      Just local ethnic markets
      I got my brown seeds from an Indian market when I stated getting into making Indian food and the yellow from an Italian market.

      1. re: scubadoo97

        thank you. and kudos for this thread.

        1. re: alkapal

          You can also get a number of mustard seed varieties at Penzey's. It's where I got mine.

    2. Yes, many kinds. I love the process and homemade mustards just taste so darned great! It is a pity that more people do not make their own as it is so easy yet incredibly gratifying.

      1. i buy powdered mustard in chinatown and make "chinese" mustard all the time. yum.

        1. I've made mustard with mustard powder, a puree of rehydrated dried chiles, and cider vinegar.

          2 Replies
            1. re: ChiliDude

              try using ghost chili's, it makes each bite a whole new experience

            2. Timely... this was the lead story on Serious Eats when I checked this morning:


              2 Replies
              1. re: monopod

                Very cool that they did a story just after my mustard venture.

                I was a little skeptical after first grinding the seeds but after it's mellowed for a couple of days the taste far exceeds the prepared stuff from the store.

                I will make this a stable in my fridge and try different flavoring components like wine, beer and other enhancements

                1. re: monopod

                  great timing for me. i am running out of my pommery!

                  does anyone have a recommendation for champagne vinegar to make the mustard recipe from serious eats?