EdenCooks: Mustard Recipe

Oct 26, 2011 by

EdenCooks: Mustard Recipe

Mustard is one of the most fantastically easy things that you can make, and it’s a great springboard for getting into making your own condiments. It also has the benefit of being insanely cheap, so if you’re tired of paying $11 a jar for gourmet brown mustard, keep reading!

Mustard is less about a set recipe and more about knowing the basics of how it works and going from there. For solids, there are three main options: mustard powder, yellow mustard seed, and brown mustard seed.

Mustard powder is easily found at grocery stores or can be purchased online if you have difficulty finding spices near you. It’s the easiest of the mustards to work with, but it’s also the hottest. If you mix this with enough water to form a loose paste, congratulations! You have Chinese hot mustard. If you blend it with white vinegar, you’ll get a mellower yellow mustard that still has plenty of bite.

Yellow mustard seeds are the in between man. They’re a good balance between the extreme heat of mustard powder and the toastier flavor of brown/black seeds. Personally, I only use them with brown/black seeds for a mixed mustard.

Brown/black mustard seeds are what you pay for when you buy good mustard, and with reason. They have a deeper, more complex flavor that offers a deeper heat.

I’m lucky enough to live in a town where I can get both yellow and brown mustard seeds in bulk. If you aren’t, there are many spice vendors online that can ship you exactly what you need. Unless you use a LOT of mustard, I don’t recommend getting more than a cup of each to get started.

After you’ve chosen your mustard, you need to pick a base to carry it in. Water will give you the hottest results. Beer is a good middle-ground that can add complex flavor if you use something more complicated than a Miller Lite, and vinegar will give you the mildest mustard.

A basic recipe for mustard follows:


1/4th cup brown mustard seeds
1/4th cup yellow mustard seeds
1/2 cup white vinegar


1 funnel
1 spatula
Measuring cups
1 jar or bottle to store your mustard in.
A blender

Measure the mustard seeds out and use the funnel to guide them into the storage device of your choosing. For this step, remember that they will expand! Make sure you have enough space.

Shake to mix the different colors of seeds together, then add the vinegar slowly. Your goal is to cover the seeds and have a couple centimeters extra of space on the top.

Leave the mustard seeds out, uncovered, overnight. The vinegar will soak into them, nicely plumping them up. In the morning the vinegar should be mostly gone, leaving the mustard seeds nicely plump.

Empty the vinegar/mustard mixture into the blender, set the lid on top, and turn it on high.

The power of your blender and the consistency of the desired mustard will have a lot to do with how long you blend it. If you have a powerhouse of a blender (and if so, I envy you) you’ll want to pulse in stages and frequently check the texture. If you’re like me and using a Kitchenaid hand-me-down, you’re looking at longer blending times. For me, I have to let it go for ~5 minutes to get a mustard smooth enough to come out of a squirt bottle.

The rule of thumb here is to go slowly and check it frequently. One batch should be enough to learn your blender and what texture you want your mustard to be.

Once you have the mustard at the desired consistency, set the funnel over your bottle and use the spatula to scrape the mustard into the bottle.

As tempting as it will be, resist the urge to try the mustard now. It’ll be extremely hot right out of the bottle.

The key to adjusting heat of your mustard now that you have it made is aging it. The longer you leave the mustard out, the mellower it will be. The shorter, the hotter. If you want a very hot brown mustard, stick it in the fridge now. If you prefer it very mild, leave it out for a week then taste-test to see if it’s where you want it. If you’re somewhere in between, check it daily.

Now that you’ve made your first batch, it’s time to branch out. Have a weakness for barely-cracked brown mustard with lavender that costs $17 for a 3-ounce jar? Try replicating it at home. Have a glass of champagne left after a nice dinner and wonder how it’d turn out? Give it a shot!

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