It’s actually very easy to make your own mustard at home. In this post we go over two different methods to prepare it. One way is to combine mustard seeds with a liquid to make basic whole grain mustard. The second way is to mix mustard powder with liquid. Both are incredibly simple, and can be modified to complement both spicy and sweet flavors.
I was able to find affordable mustard seeds in the bulk spices section of the grocery store. You can use a combination of brown and yellow mustard, or even small black mustard seeds (which seem hard to find). The black mustard seeds are the hottest, and the yellow are the mildest. I used yellow mustard seeds for the recipe pictured.
Dry mustard seeds are difficult to grind. So first, you should soak the seeds in liquid overnight. Then they will blend more easily in the food processor to make into spreadable mustard. The kind of liquid that you choose to use also has an effect on the flavor. Water actually makes spicier mustard. I prefer to use white wine and vinegar.
Storing the mustard at room temperature overnight can also help to mellow out the flavors a little bit. The refrigerator, on the other hand, will preserve the spiciness. The mustard can be stored in the refrigerator for 3-4 weeks, in an airtight container.
The second method to make mustard is for extremely basic honey mustard. It is perfect for when you need mustard in a pinch. You simply mix mustard powder with water. If you let the mustard stand for a bit, the heat will reduce.
Play around and try out new ways to enjoy a classic condiment. This is the fun part of making homemade mustard. After all, in the Paleo diet we regularly depend on condiments to provide a lot of flavor to protein-based dishes. You can add tangy, spicy, or sweet flavors by using different herbs or spices. One you grasp the basic recipe, it’s easy to do and always tastes better than the store-bought kind.
- 1/4 cup mustard powder
- 1/4 cup water
- 3 tbsp honey
- Sea salt, to taste
- Place the mustard powder and water in a bowl and stir until combined. Add salt and honey to taste. Let stand for at least 15 minutes before serving.
- Servings: about 1/2 cup
- Difficulty: Easy
- 2/3 cup yellow mustard seeds
- 2/3 cup white wine
- 2/3 cup white wine vinegar
- Pinch of ground allspice
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp white pepper
- Place all of the ingredients together in a small bowl. Cover with plastic wrap and refrigerate overnight.
- Transfer the mixture to a food processor and blend until the mustard reaches desired consistency, about one minute. Store in an airtight container in the refrigerator for up to 3 weeks.
- Servings: about 1/2 cup
- Difficulty: Easy
Ingredients
- 2/3 cup yellow mustard seeds
- 2/3 cup white wine
- 2/3 cup white wine vinegar
- Pinch of ground allspice
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp white pepper
Directions
- Place all of the ingredients together in a small bowl. Cover with plastic wrap and refrigerate overnight.
- Transfer the mixture to a food processor and blend until the mustard reaches desired consistency, about one minute. Store in an airtight container in the refrigerator for up to 3 weeks.