Making Homemade Mustard from Scratch

Gather all ingredients: 1 cup cold water, 3/4 cup mustard powder, 3/4 teaspoon kosher salt, 1/2 teaspoon ground turmeric, 1/8 teaspoon garlic powder, 1/8 teaspoon paprika, and 1/2 cup distilled white vinegar.

Use a non-reactive pot (glass, enamel, or stainless steel) to avoid metallic taste.

Add cold water, mustard powder, kosher salt, ground turmeric, garlic powder, and paprika to the pot, excluding the vinegar.

Turn on the heat to medium and whisk the mixture together, ensuring good ventilation due to strong odors.

Cook the mixture for about 30 minutes, whisking frequently to prevent sticking.

Check the thickness of the mustard; it should be thick after cooking down.

Add 1/2 cup of distilled white vinegar to the thickened mixture and mix well.

Continue cooking for another 15 minutes to achieve desired consistency, whisking frequently.

Let the mustard cool slightly before transferring it into glass jars.

Pour the mustard into jelly jars, scraping down the sides to avoid mess.

Store the mustard in the fridge for 3 to 4 months.

Equipment Needed

Spice Level: