Homemade Mustard from Scratch (3 Ways)

Pour 3/4 cup of brown mustard seeds into a container and cover with water by a couple inches. Whirl it around, then pop the lid on and set aside at room temperature overnight.

In a separate container, add 1/2 cup of brown mustard seeds and 1/4 cup of yellow mustard seeds. Top off with 1/2 cup of apple cider vinegar and 1/2 cup of beer. Cover and set aside at room temperature to soak overnight.

For the English mustard, combine 1/2 cup of loosely packed mustard powder, 1/2 teaspoon of salt, and 1 1/2 tablespoons of sugar in a bowl. Mix the dry ingredients together.

Add 2 tablespoons of apple cider vinegar and 1 1/2 tablespoons of cold water to the dry mixture. Whisk until combined. Let it sit in the fridge for 1-3 days to mellow out.

The next day, bring a small saucepan to medium heat. Add 5 tablespoons of brown sugar, 1 teaspoon of salt, and the remaining 1/2 cup of beer. Stir until it forms a syrup and comes together. Remove from heat and let cool to room temperature.

Grab the pre-soaked mustard seeds and pour them along with their soaking liquid into a blender. Add the syrup made from the previous step. Cover and blend on high for 10-15 seconds. Pour the beer mustard into a resealable container and store in the fridge for 1-2 days before eating.

For the dijon mustard, drain the soaked seeds, discarding the water. Use a mortar and pestle to smash and grind the seeds for about 10-12 minutes until more yellow pulp than brown is visible.

Add half of the white wine to the ground seeds and continue crushing. After a minute, add the remaining wine and mix for another couple of minutes.

Stir in 2 tablespoons each of salt and sugar. Then add 2 tablespoons of white wine vinegar and mix well.

Finally, add 1-2 tablespoons of water and stir to form an emulsion. Pass the coarse mustard through a fine mesh sieve using the back of a spoon to collect the filtered mustard into a bowl.

Equipment Needed

Allergens