Do-it-yourself mustard is a snap and it's way better than store-bought
Mustard — it's the condiment in the bright yellow bottle with the pointy cap at the diner, the favorite burger joint, the neighborhood deli, and the ballpark that we all take for granted. But have you ever given serious thought to how it's made?
Click here to see the How to Make Mustard Slideshow
Probably not. While store-bought mustard is convenient, making your own at home has some serious advantages — you know exactly what's going in it; you can customize it with whatever type of mustard seeds, herbs, vinegars, or other flavorings you like; and it's obviously a lot fresher than what you get from the store. Plus, it's really easy to make.
We teamed up with Jim Love and his team at Be Mindful. Be Human., part of The Daily Meal's Culinary Content Network, to get the lowdown on how to make this condiment at home. They provided some great tips on how to make mustard, plus a recipe that's easy to follow and modify to your heart's content. Their recipe makes use of both yellow and brown mustard seeds and results in some serious texture and flavor — it's pleasantly grainy, pungent, and hot with just the right amount of tang balanced by a bit of sweetness. It's fantastic for everything from hot dogs and pretzels to pulled pork and kicked-up salad dressings, and it's way better than whatever's been sitting around in your pantry for a few decades.
So get ready to make some great mustard and ditch the store-bought stuff.
Click here to see the Homemade Mustard Recipe
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
A Step By Step Guide Of Chinese Mustard Recipe (Hot)
Learning how to make your own condiments at home has a sense of satisfaction and accomplishment that only a few know. While most cooks prefer the easy way, which is purchasing those which are ready made, there are others who thrive on making their own. An advantage of the latter is that you can modify the taste to be exactly like you want. A classic example is the Chinese mustard recipe. I can almost guarantee that you have never thought of making your own. However, once you learn how to do it, you will be amazed by how simple it is, and you will be positively unstoppable when it comes to making it.
Usually, Chinese mustard is served alongside sweet duck sauce when you order appetizers such as crunchy fried noodles. Also, if you have never tried the mustard with a well-prepared fried wonton, egg roll or a piece of roasted pork belly, then you are really missing out on what life has to offer.
What is Chinese Hot Mustard?
You know those yellow packets you get at the takeout Chinese restaurants along with the orange duck sauce and red hot sauce packets? (When the person behind the counter asks in the most blunt and vague way, “Sauce?!”)
The yellow packets are Chinese hot mustard!
Chinese mustard is pungent, spicy and strong in taste, and it’ll wake your taste buds up immediately with its horseradish-like heat. Like wasabi , it has sinus-clearing properties. Even a whiff will make your nostrils flare!
As you’re making this recipe, keep in mind that it can be adjusted entirely to your taste, and adding some rice vinegar will definitely tone down the spiciness, making your mustard slightly more mellow.
- With this recipe, I do a long slow cook, as I’m preparing milder mustard. However, for a ‘hot’ (as in spicy) version then it’s best to use cold liquids. Whereas, for a milder, mellow yellow mustard, then you can use warmer liquids.
- As a general rule, lighter seeds mean a milder taste and darker seeds mean a hotter, more bitter flavour.
- As this mustard recipe uses ground seeds, it goes without saying that the amount of time spent grinding the seeds will affect the texture of your mustard recipe. If you want a thicker texture, then leave the seeds slightly coarser, for super-smooth, then blend them into as fine of a powder as you can manage.
- Vinegar is used in the recipe to preserve the mustards ‘zing’ – Without this acid, it would mellow and lose it’s tang quickly.
- It’s important to note that your homemade mustard will be at it’s most bitter for the first 24 hours after making it. However, the bitterness will fade over time. It’s good to store it in the refrigerator for a day or so while waiting for it to mellow slightly.
- Adding salt to the recipe is what helps preserve the mustard (along with the vinegar). My jar is usually finished within about a month and a half, but I think this would be fine to store for three months, in an airtight container in the fridge– If not, even longer.
- To turn this recipe into homemade honey mustard, then you need to add more honey. Lots of recipes call for a 1:1 ratio of honey to mustard. However, I think you can use less than this, to begin with. In fact, you can make it in a smaller batch by preparing this mustard DIY and then when you want the sweeter version, mix in a tablespoon of honey at a time until you reach your desired sweetness.
Homemade Yellow Mustard
- ▢ 1 cup cold water
- ▢ 3/4 cup yellow dry mustard
- ▢ 3/4 teaspoon coarse sea salt or kosher salt
- ▢ 1/2 teaspoon ground tumeric
- ▢ 1 teaspoon garlic purée or 1/8 teaspoon garlic powder
- ▢ 1/8 teaspoon paprika
- ▢ 1/2 cup white distilled vinegar
Recipe Testers' Reviews
I’ve always wanted to make my own homemade yellow mustard. I’ve heard it beats the pants off the stuff you buy—and it’s true! I’m not sure how else to describe the flavor of this homemade yellow mustard other than complex and mustardy, but trust me, you might not go back to the stuff in the squeeze bottle.
I whisked in the vinegar and let it bubble for 18 more minutes until the mustard was pretty thick. The resulting mustard is spreadable rather than squeezable. Delicious!
You may ask yourself, WHY make my own mustard when store-bought mustard seems so inexpensive? Simple. CHEAP mustard is cheap. GOOD mustard is not. This homemade yellow mustard recipe is tasty and fun and, if you are anything like me, you love to make EVERYTHING from scratch, because it almost ALWAYS tastes better.
You could add your own touches—horseradish, pepper, whatever your heart's desire—but it's not necessary, as this has a bit of heat and, is quite good just as it is. I made mine exactly as described and, after adding the vinegar, cooked it down for another 5 minutes and ended up with some REALLY FINE ballpark-style mustard!
Having never made mustard before, I was a bit nervous. This homemade yellow mustard recipe made it super simple and worked out better than I expected.
The mustard thickened quickly, within 5 minutes of being over the heat. Halfway through the cooking time, the mustard’s color changed to a bright yellow, just like the store-bought brands. By the time the initial cooking time was up, the mustard was very thick. I added the vinegar and it loosened right away. I cooked it for an additional 25 minutes to the typical squirt-bottle mustard consistency.
It tasted very similar to the store-bought variety, so I'm pretty sure I will not be buying any more yellow mustard at the grocery story. It was easier than I thought it would be, with the added bonus of knowing all the ingredients in my mustard. This recipe yields about 1 cup, which is more than enough for a backyard hot dog cookout this summer.
We go through a lot of mustard in our household, so it's exciting to have a solid recipe for homemade yellow mustard that we can make ourselves in a fairly short amount of time. This recipe makes a basic mustard that's quite a bit better and more flavorful than your typical ballpark yellow mustard. It was very easy to make and not too much of a time commitment.
My only caution is to be very watchful while the liquid cooks out of the mustard mixture or it will burn to the bottom of the pan. After 20 minutes of cooking at medium-low, I turned my burner down to low and put a cover that was slightly offset over the pot both to reduce the amount of mustard splatter and to keep it from burning. I also stirred constantly toward the end until I added the vinegar at just short of 1 hour.
The mustard seemed to mellow quite a bit between the time I started cooking it and the time I added the vinegar. I'll be making this again.
After making the homemade ketchup on the site, I decided to try the homemade yellow mustard, too. It was perfect and tastes just like what you buy at the store. I'm not a mustard lover, but my son is, so I let him do the tasting. He gave it the official taste test versus the store-bought version and declared them too close in taste to distinguish the homemade.
I had a hard time keeping my burner low enough to not cook the water mustard mixture too quickly. The mixture became very thick, almost paste-like. I was worried I had ruined it with the higher-than-low heat. After whisking in the vinegar, I let it cook another 6 to 8 minutes, then I decided to let it cool.
I have to admit, I may never do this again, as the ingredients cost more than buying the prepared version and it took a little over an hour to make. But it's nice to know I can duplicate it using ingredients I usually have on hand if I need to someday.
This homemade yellow mustard recipe is easy to throw together and ends up tasting just like the store-bought variety.
I messed up the first time I tried this recipe and mixed the vinegar in with the other ingredients at the beginning. After an hour of cooking, it was a very nice thickness and ready to cool. I made this again, adding the vinegar after the 1 hour cooking time, and it took 12 minutes (on my induction stove) to get to the right thickness. I didn't notice any difference in the flavor or texture. I made this a third time (I know, overkill) but added some finely diced canned jalapeños with the vinegar, and it was fantastic.
What a fun project. Delicious, too. So far I've used the homemade mustard on a meatloaf sandwich and a BBQ sandwich, and it was perfect. I had my son-in-law, who adores mustard, try it, and he ate it on some Ritz crackers and gave it his seal of approval.
Who makes their own mustard? This girl—thanks to this super simple recipe and a whole lot of patience. This yellow mustard tastes just like I remember it (with that tangy zing), and it is really the perfect accompaniment for any ball-park hot dog.
It turns out mustard takes a lot (and I do mean a lot) of stirring. It, however, was totally worth the sore arm I had the next day. Because it really is cool to make something you never thought about making at home, and making it better than any store-bought brand.
A quick note, the mustard mixture sans vinegar became very thick for me and almost paste-like. I decided to be a bit rebellious and added the vinegar at that time. One word of caution, the mustard mixture is potent and may cause your eyes to tear up a bit. Wear goggles if you have them or just go ahead and cry at how amazing it is to never have to buy mustard again. The finished recipe made plenty to last awhile—or at least one BBQ.
This homemade yellow mustard is wonderful.
I admit I don't usually cry in the kitchen and I was okay when I started this recipe but the second time I went to stir the yellow concoction, I had to turn the fan on high and stick my head outside for fresh air. The fumes can be overpowering, and this is not something you want to make the day of an event, such as a backyard picnic. It's easy to make, though.
It tasted a little harsh the first couple days, but after a week it had mellowed a little and was great on hamburgers, though it still had a little bit of an understated bite to it. I had purchased mustard powder from a spice store, and the salesperson told me that mustard is harsh when you first make it and mellows with age, so keep the mustard at room temperature until it reaches a level you like and then put in the fridge to stop the mellowing process. When we first tried the yellow mixture, we were reminded of the mustard you get at Chinese restaurants—a hot bite that, if you're not careful, will get deep in your nasal cavity if you inhale the aroma too deeply. We tried the salesperson's tip of leaving the mustard out on our counter and tried a dab every day with pretzels. When it reached a level we liked, we put the mason jar of mustard in the fridge. Three days later, we had it on hamburgers.
Bring on the baseball games and hot dogs, we're ready.
I loved making this yellow mustard. It's a recipe you can throw together while multitasking in the kitchen. Comes together really easily and in half an hour you have an amazing yellow mustard that packs a mean punch. Perfect for BBQ season and the store bought stuff is no comparison.
I've always wanted to make my own yellow mustard. Never buying the stuff in the bottle, ever again. The variations to this mustard are endless. Definitely a versatile recipe.
Mustard is one of those things that I would never think to make myself, seeing that there's such a wide variety of different types of mustard available in the grocery store. However, this homemade yellow mustard recipe is fun to make because you get to see what actually goes into making mustard. This lovely combination of dried mustard, paprika, white vinegar, garlic, and turmeric was very flavorful and actually easy to make.
My only recommendation would be to add a touch more salt I would amp that amount up to 1 whole teaspoon.
In terms of the time it took to cook the mustard, I cooked it on low for about 45 minutes to start and then after the addition of the vinegar, I cooked it for another 15 minutes. At this point it was not only fragrant, but also the correct consistency for yellow mustard.
I'm excited to try this mustard on a variety of different things. A hot dog perhaps…or a hamburger…maybe even with some seared sausage links and sauerkraut as an appetizer? Overall, this was a very trusty version of a condiment we all know and love.
This mustard was really, really good. Two people told me it tasted just like a well-known brand of mustard, but to me it tasted like a cross between a good Dijon mustard and the well-known yellow stuff. There was a small amount of mustardy heat but it was pleasant rather than sharp like some store-bought types.
I found that after cooking the mustard mixture for 10 minutes it was so thick that I couldn't get my whisk to move in the pan. I know the heat wasn't too high, as I have a special simmer burner on my stove for just such things and had it on the lowest setting. I pulled it off the heat and added 1/4 cup water to loosen it up, but after another 10 minutes, it was so thick again that I had to add another 1/4 cup water. A further 10 minutes after, that I just added the vinegar and cooked it for 15 minutes more until it was the consistency of store-bought mustard. Total time was about 45 minutes. I put it through a large mesh sieve to remove any lumps that may have formed because it had gotten so thick so quickly, and it was much smoother.
My end results were a really terrific mustard. I know that I'll be making another batch soon, as the little bit I have left after everyone took a jar home won't last for 3 months. By the way, the total cost for making my own mustard came in under 75 cents.
Fabulous tasting mustard. This was a great recipe, quick and easy to follow. The color was not quite as bright as the picture but still a vibrant yellow. The flavor was punchy but not too much so. This recipe was quick and easy to follow. It is also easily adaptable and from experience I know the water can be substituted with cider, beer or wine and different types of vinegars could be used. I did not find it too spicy. The spiciness can always be tweaked by adding a teaspoon of honey towards the end of the cooking.
The flavor mellowed after 3 days and the color seems to have intensified a little. It only took 20 minutes for the mustard to turn into a paste. This might be because I used a pan with a large surface area. I used homemade garlic paste instead of garlic powder. It only took another 15 minutes after adding the vinegar for the mixture to have the correct consistency, although I thought it was a little on the thick side. I could probably have taken it off the heat after 10 minutes. This recipe produced about 180 ml of mustard.
Who would ever have dreamt we could make our own "hot dog" mustard and have it be so good! It's easier than easy and fun. One pot, no tricks and there it is. Bright yellow and sharp as a tack. In about 50 minutes you have almost a cup of goodness looking for a brat and a bun. 53 minutes from mise-en-place to container for fridge. Cooling is about the only time you can just walk away. I'd have thought I could leave it while it was bubbling away, but alas—yellow bubbles everywhere even a low heat, so it did take some monitoring.
My house smells like the ball park! Fan at full blast was really a great suggestion. I thought I was getting a sinus headache but it was just the mustard cooking away. After the fan, nothing to complain about.
Pretty darn good. It made about 3/4 cup of pale yellow mustard. It was a little vinegary on first taste but that subsided after a day or two in the fridge and a smooth mustard flavor came through.
The mustard had a clean, sharp mustard flavor—proving homemade mustard is certainly worth the time and effort! While making this, I didn’t experience a strong, eye-watering fragrant aroma that the instructions and previous reviews warned me about. I remembered in Dorie Greenspan’s recipe for “Gerard’s Mustard Tart,” she warned, “if the mustard brings tears to your eyes, it’s fresh enough for this tart.”
This led me to grinding high-quality mustard seeds to a powder and making a second batch with the freshly ground powder. I immediately experienced the eye-watering aroma the instructions warned me about! While the second batch was a lot more pungent, I thought both batches tasted a lot fresher than store-bought, and I thoroughly enjoyed having the smell of mustard permeate my entire house for a day.
HUNGRY FOR MORE?
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Hot Pepper Mustard Recipe
*makes approximately 7 pints
40 medium-large banana peppers
4 hot peppers (optional for additional heat)
A quart of prepared yellow mustard
1 quart of apple cider vinegar
1 1/4 cup all-purpose flour
1. Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
2. Place peppers in a large stockpot. Add the remaining ingredients and stir.
3. Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
4. Place in warm, sterilized pint jars, leaving 1/4 inch head space. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).
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Truffle Mustard Recipe
Instructions: Using the graduated pipette that comes with your order, measure out 1 ml truffle essence and add it to the 2 cups of mustard. Stir until well combined. Using a spoon or spatula mix in the chopped truffles. Mix this part by hand and slowly so as not to crush the truffles. Finally, let it sit overnight for the flavors and aroma to become distributed evenly through the mustard.
Please feel free to love the experimenting process. You may prefer your truffle mustard to have a slightly stronger or weaker flavor and aroma. With our easy to use pipette, you can adjust the amount of truffle essence added to the mustard. Making it perfect for YOU won’t take long.
What is Yellow Mustard Made From?
Yellow mustard is made by mixing yellow mustard powder with some sort of liquid, such as water, vinegar, wine or beer, along with salt and other spices. The simplest yellow mustard is made simply with ground mustard or dry mustard powder and water. They are mixed together to form a paste that you can flavor to your liking and adjust to your own personal tastes.
Read more about some possible adjustments in the Recipe Notes section below.
Homemade Orange Mustard
Have you ever consider making homemade mustard? You should! It is delicious and it makes a wonderful homemade present. If you can bear with parting with any of the jars&hellip This orange mustard is pretty addictive!
Making your own mustard must sound like a crazy idea to many, I mean, there are so many kinds of mustard out there, they are good, mostly free of weird stuff, so why bother?
Well, I do like to bother for things like this, experimenting, just wanting to know how things are made and if I can make them better than the standard. And I think I managed in the case of this mustard.
I love the plain mustard that you can buy in the store and always have 3 jars in the fridge: Dijon, medium German mustard and sweet, grainy mustard.
But I was never lucky in finding a flavored mustard that I really liked, they are often too sweet, the particular aroma is too strong and too chemical (and I remember here a particularly bah fig mustard) and even if I like it a little bit, I never like it enough to eat it regularly, so I end up throwing away half of the eventually expired mustard.
So, why not try making my own flavored mustard? I searched and found the recipe on Chefkoch.de (German).
INGREDIENTS FOR ORANGE MUSTARD
- I used two sorts of mustard seeds: yellow and brown.
- They really make this orange mustard hot! And that is probably the best thing about the mustard, except the orange flavor.
- The heat is really there, so be aware about that when making this condiment, this is not your plain, medium mustard. It is really hot, but in a way that I find quite different from the heat of a Dijon mustard for instance.
- It makes me think more of the heat of wasabi, although there is no horseradish involved here. The heat really kicks from behind.
- The coriander seeds add a lot of flavor as well, I would not want to miss them in this homemade mustard recipe.
- Make sure to use organic, untreated oranges, you need the peel of the oranges as well and you don&rsquot want the chemicals in your mustard.
- I used quite a lot of orange peel, so the aroma really comes through, we love that, but you can definitely reduce the amount of peel used if you would like a more delicate orange flavor.
TIPS FOR MAKING ORANGE MUSTARD
- Finely grind the mustard and coriander seeds. I prefer to do that in a food processor, I don&rsquot have the patience to grind so much in a mortar and pestle. But if that is all you have, it will work fine as well, you just need a little more time and strength.
- A coffee grinder can be used as well.
- Wash the oranges very well. Use hot water and dry them properly afterward.
- Zest the oranges and rub the zest with the sugar, to infuse the sugar with the flavor.
- Juice the oranges and reduce the juice by half. Cook it in a pan until reduced, it took me about 20 minutes, but that depends on the heat and the size of the pot.
- Once the orange juice has cooled slightly (about 10-15 minutes), mix all the ingredients together.
- After making the mustard, transfer it to a bowl and leave it uncovered, in the kitchen, overnight. This will affect the oxidation and fermentation process making the mustard more intensive and hotter.
- Transfer to clean, small jars and refrigerate.
HOW LONG DOES THE MUSTARD KEEP?
- After the first night on the counter, always keep the homemade mustard refrigerated.
- Properly stored, it will keep for at least one month.
- However, always check the consistency and smell before serving. If something seems weird, discard it.
- Try not to keep it for too long, after a while the mustard might lose some of its kick.
HOW TO SERVE HOMEMADE MUSTARD?
- The way you would serve regular mustard.
- Have it with sausages, smear it on bread and top with cheese or ham.
- Make canapes to serve guests. You can use small rounds of pumpernickel bread like in the pictures, they are a perfect fit for the homemade orange mustard.
- Use it for salad dressings.
- And I can wait to make some eggs in mustard sauce again and use this mustard.
MORE HOMEMADE GIFTS?
STRAWBERRY FUDGE WITH MARSHMALLOW FLUFF &ndash Pretty and sweet strawberry fudge with marshmallow fluff, a super cute homemade gift.
HOMEMADE RAFFAELLO COCONUT BALLS &ndash Sweet and delicious homemade Raffaello coconut balls with condensed milk and almonds.
HOMEMADE CHOCOLATE BUTTER &ndash Chocolate nut butter or homemade Nutella (almost), this is a decadent yet healthy chocolate spread.
HOMEMADE CHEESE CRACKERS &ndash Very cheesy, shortcrust homemade cheese crackers sprinkled with caraway seeds or salt or even sesame seeds.
PINEAPPLE CANDY &ndash How to make crystallized pineapple or candied pineapple, this recipe makes a nice and inexpensive homemade gift.
German Mustard Recipe – Authentic German
Some weeks ago I was asked by a FaceBook fan for a German mustard recipe. I had not thought about of home made German mustard recipe, so I looked around and I found an original German mustard recipe for normal to medium hot mustard. It is so easy and I think it is healthier too because if you cannot get original German mustard, the US brands are adding far too many chemicals and preservatives to the mustard. So here is a basic recipe that you can vary use only good and preferably organic ingredients. If you cannot get mustard flour use the seeds that you need to grind with a grinder. Happy Cooking!