How to make mustard - from mustard seed to condiment!

mustard seeds

💰Cheaper: ground mustard

Ground mustard is more accessible and easier to mix.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and adds a fruity note.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be a cost-effective sweetener.

turmeric

💰Cheaper: saffron

Saffron is a more expensive alternative for color.

Fill a clean mason jar with mustard seeds and cover them with water, ensuring all seeds are submerged.

Let the seeds soak for at least 3 hours, or overnight for better results.

After soaking, drain the seeds and transfer them to a mortar and pestle.

Add a pinch of salt to the seeds in the mortar to help with grinding.

Begin grinding the seeds by pounding them until they form a paste, which will trap the seeds and make grinding easier.

Once the seeds are mostly ground, add about 1 tablespoon of white distilled vinegar and mix it in.

Add turmeric to the mixture for color and mix well.

Transfer the mustard paste into a sieve placed over a bowl to separate the paste from the husks.

Use a wooden spoon to push the paste through the sieve, collecting it in the bowl below.

To extract more paste, use the pestle to grind against the walls of the sieve, collecting the mustard paste from the bottom.

If the mustard is too thick, add more white distilled vinegar to achieve the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary