Frugal kitchen, How to do it, Recipes
Comments 47

Making mustard from scratch

Homemade mustard with ficelle

Did you know it’s super easy to make your own mustard? If you love grainy mustard with bits of mustard seeds, or if you like the flavor of the Dijon-style mustard better than the oily, bright yellow American brand we all know so well, you can make your own in almost no time at all!

Why make your own? First of all, if you buy organic like we do, it’s difficult to find, even more difficult to find in reusable glass bottles, and it’s expensive! Making your own is a frugal–and fun–way to stretch your grocery dollars so you can buy something extra special, like a fabulous bottle of wine, a bouquet of spring-time flowers or Fair Trade chocolate truffles.

Yellow tulips

Yellow tulips

Bonus! If one-use plastic bottles bother you like they do us, tick this chemical-leaching container off your list for good. (Learn more about plastics in the kitchen and sign a petition here.)

Plus, homemade tastes better, and you know there are no mystery ingredients in it. When I ran across Kris Bordessa‘s recipe for Homemade Grainy Mustard on Attainable Sustainable, I had to give it a try. I followed her instructions, and the mustard turned out surprisingly–hot. I suspect that’s because of the seeds I used.

Soaking yellow and black mustard seeds in vinegar and water

Soaking yellow and black mustard seeds in vinegar and water

To begin, I had a quarter cup organic yellow mustard seed on hand. I needed a full cup. At the two local stores that carry mustard seed in bulk, I could find only organic black mustard seed. Strongly motivated to try this recipe, I bought enough to make up that three-quarters of a cup I needed, and a little extra for the pantry.

The soaked seeds quickly turning to grainy mustard in the food processor

The soaked seeds quickly turning to grainy mustard in the food processor

Before setting the seeds to soak, we tasted them. No mustard flavor at all in the mild yellow seeds, but the black seeds? Yowza! Plenty of mustard flavor. “This is going to be good,” I said. What I didn’t realize then: That delicious flavor comes with heat. Fortunately, I love hot mustard. My sweetheart and other family members not so much. We’ll use only yellow seeds next time!

Here’s how I made the mustard, following Attainable Sustainable’s recipe.

Homemade mustard recipe

Finished mustard, ready to eat

Finished mustard, ready to eat

You may notice this recipe looks a little different than usual, without the YayYay’s Kitchen graphic. That’s because I can’t take credit for this one, but I wanted to make it easy for you to read, in recipe format.

Here, in my own words, but again with credit to Attainable Sustainable, is the recipe and steps I took.

Time and such

  • Yield: ~2 Cups grainy mustard
  • Time: 10 minutes, plus 48 hours soak time
  • Difficulty: Easy


  • 1 C Organic mustard seeds (in my case 1/4 C yellow seeds & 3/4 C black seeds)
  • 3/4 C Bragg’s Organic Live Culture Apple Cider Vinegar
  • 1/4 C filtered water


  1. Rinse the mustard seeds well, drain and pour them, along with the other ingredients into a glass jar with a lid.
  2. Soak the mustard seeds in this solution on your counter top for two days. The seeds will absorb most or all the liquid.
  3. After 48 hours, dump the seeds into your food processor bowl with the knife blade attached and process until they reach the consistency you prefer, 5-10 minutes.

Refrigerate immediately. Serve and use as you would any mustard. We like it plain on thin slices of ficelle (a long, very thin, crusty French loaf, about the width of a half-dollar), even better with sharp cheddar shavings, but that’s just one of dozens of ways we like it.

According to How long does mustard last? on the food safety site, EatByDate, homemade mustard will keep in the refrigerator 1 week to 1 year.

Fun gift!

Two cups are way too much mustard for our house. It would take us a couple of years to use that  much. I gave away a couple of small jars to people who said, when I asked, “Yes, I love hot mustard!” Next time, I’ll halve the recipe and still have enough to gift.

Gift jars of fresh-made mustard, ready to go

Gift jars of fresh-made mustard, ready to go

How do you like your mustard?

Do you prefer whole grain mustard like this? The popular Grey Poupon style? Or good old American mustard made bright yellow with turmeric?

♥ ♥ ♥

Shared on:
Plant-Based Potluck Party Link Up #80
Simply Natural Saturdays 03-26-16
Real Food Fridays #132 – Real Food For A Healthy Easter



  1. Kathryn, I FINALLY got around to making this mustard. It was actually one of the first things I made upon returning to Canada. I used 1/4 black seeds, and 3/4 yellow. It still had plenty of zip! I’ve given little jars as gifts, and I can myself doing that again. I might even try canning a some little jars this fall, once we start to process our garden produce.

    Playing around with the ingredients (subbing stout or white wine for some of the water) sounds like fun. I hope you are doing well. Thanks for the kitchen inspiration.

    Liked by 1 person

  2. Homemade mustard has such great flavor! It’s been a while since I have made some, but I was totally hooked on it for a good run! You have inspired me to go soak some mustard seeds, pretty sure I’ve still got some in the pantry. Cheers!

    Liked by 1 person

  3. Pingback: Real Food Fridays #133 – Demanding Real Food For Real Health

  4. Hi Kathyrn,
    Just a note to let you know that I have chosen your posts as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays mission to help make this world a little bit healthier each week.


  5. Ooh, I love the idea of homemade mustard–not just because it’s a great way to avoid plastic (which it is), but like you said, it’s also a great gift idea! Pinning this for later.

    Liked by 1 person

  6. HI Kathryn,
    What a great recipe for an alternative to the store bought mustard. Thanks for sharing on Real Food Fridays. Pinned & Tweeted!

    Liked by 1 person

  7. How interesting! I’d never think to make mustard on my own. Thanks for sharing the recipe and inspiration along with your gorgeous photos! (P.S. This is a beautiful post, perfectly balanced. Love it!)


  8. Love grainy mustard! Love making my own food. Love reducing the use of plastic.
    Ticking a lot of boxes here.
    Yet one more thing for me to try when I get home.

    Liked by 1 person

      • Thank you. We do feel very far away from any potential target areas right now. You just never know what will happen, and I refuse to live in fear, but I appreciate the thoughts.

        Liked by 2 people

  9. Sharon L. Grace says

    I never thought about how to make mustard, so I never knew it would be so easy. I’d like to try the yellow seed mustard. Thanks for this!

    Liked by 1 person

  10. Kathryn, I can’t wait to try this one. Alas, it will be a while before I can go shopping for the mustard seed and the right kind of vinegar. I’m stuck in this boot for 3-4 more weeks. This is one recipe I will definitely try, along with a lot of your others, too. Great photos, by the way.

    Liked by 1 person

    • Thank you, Maria. Having been housebound and going a little stir-crazy myself, I can imagine how tiresome every little chore is with that injury and boot. I wish you a speedy recovery.


  11. Okay Kathryn — Now comes the test as my tried and try food expert. Yesterday I made Hot Cross Buns as I do every Easter (tradition — Dad cooks and tries not to poison the family). In any case I use an old family recipe and it calls for scaled milk (cooled). The question: What’s the point of scalding milk if you are only going to cool it before you use it?

    Liked by 1 person

    • Good question Robert! I always thought it was a holdover from the days before pasteurization, but I did a little sleuthing and it seems that, in bread-making at least, scalding the milk changes its structure so that it doesn’t interfere with rising.

      According to Emma Christensen on The Kitchn in Scalding milk: Is it really necessary, “In bread making, scalding the milk serves a more scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen.”

      Liked by 2 people

      • Fascinating question, Robert!

        Isn’t it amazing how much science goes on in the kitchen! This sort of tid bit always makes me wonder who came up with this in the first place? “Gee, my buns aren’t rising like I’d like them to. I wonder what would happen if I deactivated the whey protein in the milk, would that help?” Ha ha – not the sort of thing I come up with!!

        Liked by 1 person

        • Whenever I see something like this, I immediately imagine a woman, suddenly finding herself in short supply of a critical ingredient, quickly throwing in a substitute and discovering the best-ever version of her recipe. She hands it down. Her daughters hand it down. They’re famous for their better bread, or whatever. Kitchen spies tease out the secret, big-mouths spill the beans, er, scalded milk, and soon all the best cooks swear by scalded milk. Eventually, Science wonders why scalded milk makes better bread. Voila, a movie plot is hatched. Critics pan it. Good cooks everywhere say, I like the (recipe) book better.


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