Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

144 responses to “How to Make Mustard”

  1. Christmas 2012 Gift Guide to Healthy Living

    […] Homemade Mustard – If you know me, you know mustard is my favorite condiment. It’s also a healthy and low-calorie addition to anything from sandwiches to salad dressings. Try making a batch a home and gifting it in mason jars. […]

  2. Mark

    I made your recipe and the resulting mustard is brutally hot and bitter, two weeks after aging in the fridge. Any suggestions on how to save this batch?

  3. Making mustard from wild mustard (Brassica sp.) « The Forager's Year

    […] stop, Hank Shaw at the blog Hunter, Angler, Gardener, Cook and his mustard recipe. Not just easy he says, but ‘stupid easy’. Strangely, that’s quite a bit of pressure – […]

  4. Helen Cochems

    I need to cook with low sodium recipes. How important is the salt in mustard? Can I leave it out, and/or substitute some herbs? Any recommendations?

    Also, if I pick some fresh mustard, do I just use the flowers? I live in California, it’s everywhere. And, how important is the mustard powder – would crushed fresh work as well?

    Think I’ll grow a little in my garden this year, be sure no pesticides mess it up.

    Thanks very much, and for your having site, as well.

  5. Gluten Free With Dee » How to Make Mustard (and a recipe for Dee’s Rosemary Thyme Grainy Mustard)

    […] Here is another excellent article on mustard which popped up while I was researching this blog post and, hilariously enough, starts with a very similar conversation to the one I’ve posted above except that the writer was the knowledgeable one, not the mustard padawan! A couple of tasty looking recipes at the bottom too! […]

  6. Jose

    One way to knock down the bitterness of the black/brown mustard seed
    is to soak in water for 24 to 48 hours before grinding.
    This is what I did with my last batch. I used 1/4 cup black, 1/4
    cup brown, 1/4 cup white seed. soaked the lot over night.
    Drained then added a 1/4 cup Colmand’s powdered mustard, blended
    with cold water, salt, vinegar, honey and a cinnamon leaf.
    It was a bit rough coming out of the shoot but it will mellow.

  7. February #APP - Homemade Mustard Recipe - The Aliso Kitchen

    […] I started with this mustard recipe from Hunter Angler Gardener Cook. I only had brown mustard seeds, so I wanted to go through the process-it-yourself method of making […]

  8. rene

    when do you gather wild mustard, and do you have to hang and dry it

  9. b

    how is this for bad-a**. I just grew my own mustard plants, harvested the seeds and made my mustard from those. Beat that DIYers.

  10. Goose sausage, sauerkraut, and country mustard | Smoke Cure Pickle Brew

    […] didn’t make his recipe exactly, but I followed the principles he laid out in these two posts: How to Make Mustard and Basic Country Mustard.  The basic gist is to combine some sort of mustard seeds (white, brown, […]

  11. Dan Reddy

    Some recipes call for beer. Why? What does beer do for the mustard?

  12. Mike

    I made the basic country recipe without any extras and it was great. I tried a bit just after making it and it was very bitter. By the next day in the fridge it tasted very nice. It has that big wasabi/horseradish explosion in the nose and mouth even though it doesn’t contain either of those. It’s very reminiscent of a commercial english mustard but only grainy. Thumbs up, it was so simple.

  13. Ed

    Thanks for your recipe, Hank. I am a bit confused how to start, though. In the introduction you say, “Always add water or a non-acidic liquid first, let the mixture sit for 10 minutes or so, then add the acid”. But in the recipe you say, “Pour in the vinegar and wine or water… Wait at least 12 hours”, with no mention of the 10 minutes at all. What should I do?

  14. Milk Mayonnaise Recipe | Leite's Culinaria

    […] How to Make Homemade Mustard from Hunter, Angler, Gardener, Cook […]

  15. Lisa

    I boiled my water first, then added. A month later my mustard still pops out sweat on my forehead when I eat it. Any other tricks. Yes, I used white mustard.

  16. Mark

    Instead a of seeds and powder, could I just use roughly 1 cup of seeds? I like mustard relatively smooth so I would just grind the crap out of that cup. Is that viable?

  17. mustard | Lindsey Alyce

    […] read this article in October, and didn’t do anything about it until now.  It turns out, everything I’ve […]

  18. The View from Great Island | Minimal Monday: Hot, Sweet ‘n Smokey Mustard

    […] made ketchup, done mayo, now I’m ready to conquer mustard.  I based my experiments on this recipe because it was straightforward and easy.  I like things spicy, so I used both brown and yellow […]

  19. kristin @ going country

    I made this last week and have already almost used it all. It’s way (WAY) too hot for me uncooked, but it is delicious cooked in a sauce or as a coating on pork.

    Just got your first book and have been enjoying it. My hunter and angler husband has been too.

  20. Dick G

    Finally got around to making mustard from brown and black seed. It is brutal and a bit bitter. In other words PERFECT.

  21. Jake

    In India, mustard seed is almost always roasted before use. (Actually, most spices are roasted before grinding in India. Indian cooks say that it “wakes up the flavor.”) It’s easy to do, but you have to watch the seeds carefully to make sure they don’t scorch.

    You put mustard seeds in a dry, medium hot skillet and keep them moving, pretty much as you would if you were popping popcorn in a pan. Soon the mustard seeds start to pop — not as spectacularly as with popcorn, but you can hear the pop and see the seeds dancing in the skillet.

    The flavor of the roasted seeds is really delicious and quite different from that of raw mustard (think of the way the flavor of walnuts or pecans is enhanced when the nuts are roasted). Heat also kills the mustard’s heat; so, if you want to use roasted mustard seeds but still have the mustard spiciness, you need to combine roasted and raw mustard.

    Anyway, try this with a small amount of mustard seed as an experiment. I guarantee you will like the flavor.

  22. TimD

    I made this and used 1 tsp of prepared horseradish instead of 2 Tbsp of fresh horseradish. I’ve since read that fresh horseradish is milder and more flavorful than prepared, cause this stuff is HOT!

    Also, if this is your first time making mustard like it was for me and you just scan the ingredient list and go ;)… note that it will seem quite runny when you first mix it up – it thickens a lot overnight.

  23. Robert

    Hi Hank,

    What a great and inspirational website! I took the liberty to link this entry on our blog ( and wanted to share this research paper on the prehistoric use of mustard in case you found that interesting:

    Thanks a lot,


  24. Justin


    I appreciate the time you put into the background of mustard making, and the reactions in the making process. Unsure of the process, I had been thinking of making mustard for a few weeks. After reading your article, I think I’ll have a batch made tonight.

    Thank you!

  25. Jolyon Kay

    How do you harvest the seeds. I can pick wild white mustard just outside my door, but there must be a trick to getting the seeds out. Can anyone help me?

  26. Jarod Glasgow i.e. The Hopeless Newbie Gardner

    So my co worker and I have decided we are going to grow our own mustard plants and horseradish roots and make an amazing mustard this summer. I am curious to know if I have the currect mustard seeds to grow in my garden to make my own mustard.

    Can you make mustard from Mizuna or Florida Broad Leaf? She ordered these both and they look to be more greens than plants that will produce seeds to make mustard.

    Please let me know what you think and if these are not correct, then I would greatly appreciate some more info on this.

    The Hopeless Newbie Gardner

  27. Sandy

    Thanks! What an interesting blog – really can’t thank you enough – learned a lot and am now on my way to making my daughter (who has a chronic illness) the great mustard she has been craving!!!!

  28. Kerry Cole

    HI Hank,
    thanks for the cool hot tips on mustard. I hear that Canada produces like 95% of the mustard used for seeds. I want to buy mustard seeds in bulk. Got any suggestions or connects?


  29. Ryan B.


    My understanding is that the only two things which effect heat with regards to mustard are how hot/cold the water is when added to the mustard. Or if the mustard is too hot, then warming it in a saucepan to make it more mild.

    I’ve read that refrigerating a mustard “sets” the heat level. I’ve also read that vinegar or an acid (lemon juice or verjus) “sets” the heat level.

    I made a hotter version of a “BallPark Mustard” with a little turmeric, onion powder, paprika and salt. I also added a little gin. I haven’t added the vinegar yet to “set” the heat.

    But my question: Will alcohol “set” the heat level in mustard too? What is your experience?


  30. Max Chaoulideer

    Hi Hank,

    thanks so much for this! I’ve been making coarse mustards with my home-brew imperial stouts, but adding nuts is an entirely new direction. I can’t wait to try it out.

    One question—do you have a sense of how to recreate Colman’s mustard? It feels as though there is horseradish in it, but the ingredient list is very streamlined. How does it develop the mixture of building heat and impressively complex flavor? Do you simply use very cold water with a really high ratio of pungent seeds to water to keep it so concentrated?


  31. Chris F

    I have fallen down the mustard rabbit hole… Thanks for your information… I have black and yellow seeds and most any other ingredient… In my searches this morning, one of the cooks did say that most any other liquid than water will make it not as Hot. Which I will experiment. I’m a fan of Pomeroy, which is mild and sublime. As near as I can figure, it only tastes like Mustard… But last time I tried to make it, it came out So sharp… I am going to try soaking the seeds in wine or beer for a few days first… Anyway, I thought you mustard fiends would enjoy this article that surfaced during my googling:,17013/ Thanks again!

  32. Make Your Own Mustard – NOW! | Miles Away Farm Blog

    […] of Mady’s. And it finally dawned on me. Why wasn’t I doing this? As Hank Shaw from Hunter Angler Gardener Cook wanted to say when someone at a blogging convention asked him, …do you mean you can make […]

  33. Geraldine Dixon

    “Hot” Mustard was bought by our club by mistake, should have been “Mild”. We have a 2kg bottle of it, and don’t want to waste money by dumping it. Is there a way of Toning down the “Hot-ness”. I see sometimes honey can be added, any other suggestions, thanks.”

  34. 2015 01 09 | Granny's Grotto

    […] How to Make Mustard – Making Homemade Mustard | Hunter Angler Gardener Cook […]

  35. Rachel

    Great information – thank you!!!

  36. CEO

    this tastes great, but I guess I didn’t pulverize the seeds enough. After two weeks, they are crunchy. Am I able to put this in my food processor and save the batch?

  37. A. Dias

    Dear Hank – your education was not wasted! Thank you for your erudite and creative explanation of mustard-making.

    This is my question: all the recipes call for mustard powder. Regarding the seeds, we have white, brown, and black. But, regarding the powder, where does it come from? Can you just make your own from seeds using a spice grinder?

    Thank you sir.

Leave a Reply