By Melissa Clark
- Total Time
- 10 minutes, plus about 2 days’ standing
- Rating
- 4(200)
- Notes
- Read community notes
Homemade mustard is better than its supermarket counterpart, and it’s stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
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Ingredients
Yield:One and ½ cups
- ¼cup brown mustard seeds
- ¼cup yellow mustard seeds
- ½cup white wine
- 1teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
117 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place mustard seeds in a medium-size bowl. Stir in ½ cup cold water and the wine. Cover and let stand overnight.
Step
2
Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
Tip
- After puréeing, flavor the mustard by adding sweet vinegar, black pepper, chopped garlic, herbs, honey, horseradish or chopped shallot.
Ratings
4
out of 5
200
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Private Notes
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Cooking Notes
Jakobinac
What is the shelf life or mustard made this way?
Doug Mc
If you a)use more yellow than brown seeds, b)use hot water to soak the seeds, c)add a tsp of vinegar to the mix, the heat will be less. Keep the mustard you made and add "yellow only" mustard to it. Also, adding turmeric gives great color.
Alison
I have been making mustard since my husband went on a low-sodium diet a few years ago. The recipe I use is from Chowhound's "Make Your Own Mustard" by Lisa Lavery: 1/4 cup each yellow and brown mustard seeds, 1/2 cup white wine, 1/2 cup white wine vinegar, 1/2 tsp salt (which I leave out). Soak at room temp for 2-3 days (I think 3 days is better), and then blend to desired consistency. The longer soaking and long blending will yield the smoothest results.
Doug Mc
Mustard has a LONG shelf life but loses pungency unless refrigerated. It's also even antibacterial so overgrowth is very unusual even if left in the pantry. You will use it up before it goes bad.
Richard
To add a slight nutty taste to the mustard, you can quickly toast some or all of the seeds in skillet or cast iron fry pan. Takes less then 5 minutes. However it is good to have a lid on the pan as the seeds tend to pop and fly about. A lot of fun if you have kids. Kids like to watch messes grow when you don't use a lid.
Michael
I've made my own mustard for years and agree this is a little one-note, even after the mandatory 24-hour maturation period. I use one part each of seeds, water, and vinegar.
Mustard does keep a long time but its basic taste is set after two days. I find a large batch is enjoyable if the flavor is made more complex with extra mustard powder, some kind of sweetening (sugar, syrup, dried fruit added in the initial soaking). Simpler recipes rely more heavily on salt and tend to become monotonous.
Scott
There are English mustards that are not pureed. They are whole mustard seeds and have a slight crunch when eaten. It adds great texture to the whatever you eat it with.
Other recipes I've tried cuts the wine and substitutes other alcohols, like scotch. Do this with a 50% water, 25% wine, and 25% liquor. Schnapps is interesting!
If too loose, drain the liquid. Add a teaspoon of honey & red chili flakes which is great with meats.
My next experiment will be with ginger and soy for asian dishes!
francesco
here is the most comprehensive article i've ever found on making mustard: http://honest-food.net/2015/05/08/how-to-make-mustard-2/#comments
Dan
Whole seeds are evident in the picture, but it is pureed. Do I set some aside from the original half cup of seeds and add back in after pureeing? Add extra without the soaking? ...How many?
Dave
I'm confused about what "puree mustard with salt" means. Does it literally mean place the mixture from step 1 in a blender with the salt, and blend until desired consistency is reached? If so, I agree with the previous commenter that the mustard in the picture doesn't look pureed. Perhaps just a quick blend is ok?
me
I have been making mustard since my husband went on a low-sodium diet a few years ago. The recipe I use is from Chowhound's "Make Your Own Mustard" by Lisa Lavery: 1/4 cup each yellow and brown mustard seeds, 1/2 cup white wine, 1/2 cup white wine vinegar, 1/2 tsp salt (which I leave out). Soak at room temp for 2-3 days (I think 3 days is better), and then blend to desired consistency. The longer soaking and long blending will yield the smoothest results.
VSB
Good Afternoon: The recipe works but needs revision. After letting the mixture stand 18 hours, still had too much liquid. Drained off a half-cup of the liquid, then pureed for 15 seconds in a large food processor. So use only 1/4 cup of wine and only 1/4 cup of water to get satisfactory results. Also, a smaller blender or grinder might yield even better results; some of my mustard seeds remained whole.
Tom
"Puree mustard with salt"
Michael
Add it in the final hours of the soak to ensure it gets dissolved properly, or you may oversalt it later. Don't adjust the salt for 24 hours between the initial grind, because the bitter flavors can mask the saltiness. The bitterness goes away after the first day.
gaaah
Many people don't realize this but freshly made mustard with yellow seeds will definitely register that sinus-hot kick you normally find in Japanese style mustards. It takes weeks for it to even out. Some may appreciate this, others not.
Christine Whittington
Maybe this had to do more with the mustard seeds than the recipe, but this is the most bitter substance I have ever had the experience of tasting. The seeds were fresh. Maybe I should have toasted the seeds first. I soaked the seeds for about 24 hours and otherwise followed the recipe exactly. I know that I am a bitter taster, but I generally do like bitter things--radicchio, Negronis, and the like. My husband wants to keep it around and see if it mellows! Enjoy that experiment, dear!
Princekorv
It was GREAT!
Pat
Was vinegar forgotten?
bee
About how long will this last in the fridge?
Karen
Do you puree with the water they're soaked in? I would assume so 🤔
Liz
What kind of white wine would be best to use?
Steve Wall
If you want to buy or learn more about grainy mustard, I found a great site. It is
http://grainymustard.com
me
I have been making mustard since my husband went on a low-sodium diet a few years ago. The recipe I use is from Chowhound's "Make Your Own Mustard" by Lisa Lavery: 1/4 cup each yellow and brown mustard seeds, 1/2 cup white wine, 1/2 cup white wine vinegar, 1/2 tsp salt (which I leave out). Soak at room temp for 2-3 days (I think 3 days is better), and then blend to desired consistency. The longer soaking and long blending will yield the smoothest results.
Bobby
Oops: I added 1/2 cup white wine + 1/2 cup water - misread the instructions - Stir in 1/2 cup cold water and the wine - where was the water in the ingredients? So now I have a sludgy mess but I've poured off a lot of the liquid after pureeing - another fail as I used a blender that doesn't seem to have the power to cut the seeds - I'm not destined to make my own mustard, clearly :)
gaaah
Many people don't realize this but freshly made mustard with yellow seeds will definitely register that sinus-hot kick you normally find in Japanese style mustards. It takes weeks for it to even out. Some may appreciate this, others not.
Alison
I have been making mustard since my husband went on a low-sodium diet a few years ago. The recipe I use is from Chowhound's "Make Your Own Mustard" by Lisa Lavery: 1/4 cup each yellow and brown mustard seeds, 1/2 cup white wine, 1/2 cup white wine vinegar, 1/2 tsp salt (which I leave out). Soak at room temp for 2-3 days (I think 3 days is better), and then blend to desired consistency. The longer soaking and long blending will yield the smoothest results.
Jean
Good and quick
Deborah
Can this be canned?
Michael
I've made my own mustard for years and agree this is a little one-note, even after the mandatory 24-hour maturation period. I use one part each of seeds, water, and vinegar.
Mustard does keep a long time but its basic taste is set after two days. I find a large batch is enjoyable if the flavor is made more complex with extra mustard powder, some kind of sweetening (sugar, syrup, dried fruit added in the initial soaking). Simpler recipes rely more heavily on salt and tend to become monotonous.
Anne
I found this to be a little flat, as in one note. Added two tablespoons of fig balsamic vinegar we had on hand, and that added the dimension it needed. Interested to see how it mellows with age. Would make it again.
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