this post is about making traditional mustard from scratch with everyday spices + vinegar
I posted a video making my fave homemade mayo on my Insta Stories, and the two questions I kept getting were:
- how long does homemade mayo last in the fridge?
- and…how do you make homemade mustard (this one was the most asked by far)
Since I was almost out, I decided to whip some up and share.
Now, I want to warn you,
and this is a very serious warning: this is not like store mustard. I don’t even know how they get it that yellow! And the taste is different. This is a traditional mustard thats pretty pungant. I don’t really use mustard as a condiment often at all. But I do use it in cooking, and making other condiments and dressings. So it’s nice to have it on hand and ridiculously easy to make. Also, homemade mustard keeps in the fridge for at least 3 months.
I like this recipe because it calls for all things I always have on hand. Left to right – smoked paprika (the smoked is optional but its my favorite kind), garlic powder, sea salt, turmeric, and mustard powder.
Also really important
is what you want to use. If you grind your own mustard it will be super pungant, almost too much. You can always sift it to tone down the flavor, but I recommend just using powder.
Ironically, I was out of mustard powder and had to grind this and sift it the best I could – its still good! But wayyy strong! The recipe is still the same though and it won’t be noticeable when used in cooking.
Add some water to a saucepan, then add your spices and whisk in on the lowest heat setting, just enough to help everything incorporate.
Like this. The turmeric gives this mustard a natural yellow color. I’m kind of obsessed with turmeric. I even make my own capsules for big John to take when he’s doing repetitive motions at work for weeks at a time and super sore.
You get a paste like this. Remember to keep your heat on the lowest setting. This whole process only takes a few minutes.
Add in the vinegar.
Any kid will do. I almost always use ACV. Whisk it in well. If your mustard is thin at this point just continue to whisk it on the lowest heat setting until you get the consistency you’re going for. For me, this only took a minute. But then again I was using freshly ground mustard which is more “thirsty” than powder. With powder it may take a few minutes to get your consistency right. Just watch it and you’ll know.
I don’t really do anything special to “set my kitchen up” for blog posts. I usually just clear off the counter so I can get a good picture without tons of distracting stuff, and thats it! There are always kids around – so this is what works for me, just incorporating stuff I want to share into what we’re already doing.
This part is optional but I use lemon in so many things! I add one drop after I’ve taken the mustard off and let it cool for a bit.
You can also add some honey or sugar at this point if you like. I’d just taste it and see. I do add 1 T of honey to mine. Thats it!
I’ll be posting two of my favorite things to make with this mustard soon! Meatloaf + Mayo. The meatloaf pics are already taken so I just have to write the post which doesn’t take long at all!
- 1 1/2 cup water
- 3/4 cup mustard powder
- 1/2 t garlic powder
- 1/4 t paprika
- 1/8 t turmeric
- 1/2 t coarse sea salt
- 1 drop Lemon EO (optional)
- 1 T honey (optional)
How to make mustard…
- add water to a saucepan on the lowest heat setting
- whisk in all spices
- continue to whisk until you get a paste
- whisk in vinegar
- reduce on the lowest heat setting to desired consistency – this is only a minute or so for me, but you’ll know.
- pour the mustard into a jar and let it cool for a bit
- optional: stir in 1 drop of lemon EO and/or honey.
- Store in the fridge in an airtight jar for up to 3 months.