home-made mustard

Fresh mustard is fun and easy to make. Yellow mustard seeds are more mild; brown and black pack more heat. Take the recipe in a number of different directions using the optional ingredients.


  • 6 Tbsp mustard seeds
  • ½ cup mustard powder
  • ½ cup water or beer
  • 3 Tbsp vinegar – cider, white wine or sherry
  • 2 tsp salt
  • 1 tsp ground turmeric (optional)
  • 2 Tbsp honey (optional)
  • ¼ cup minced fresh herbs, such as basil, thyme, rosemary, tarragon (optional)


  1. Using a coffee/spice grinder or mortar and pestle, grind mustard seeds for a few seconds. Keep them mostly whole since you’re also using mustard powder.
  2. Pour semi-ground seeds into a bowl and add salt, mustard powder and one of the optional ingredients, if using.
  3. Pour in water or beer, still well. When all is incorporated, let sit for up to 10 minutes (the longer you let it sit, the more mellow it’ll be). Pour in the vinegar.
  4. Pour into glass jar and store in fridge. It’ll be runny and will thicken up overnight. Wait at least 12 hours before using. Will last a year stored in the fridge.