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47 responses to “How to Make Mustard”

  1. Nate

    Hank,

    Great post. I’ve been meaning to do this for some time, and this is the most complete write-up I’ve seen. Thanks for that!

    Does roasting the seeds before grinding impart any additional flavor?

  2. Ryan

    Hank, great post. Who woulda thunk making mustard is so easy! I made a batch similar to your recipe. It was so hot the first couple of days I served it with shrimp & cocktail sauce, like Chinese hot mustard. After 2 weeks it changed and mellowed a lot. It seems like the flavor and style can be adjusted by using different ratios of the types of mustard seed & liquid to create any style of mustard one could imagine.
    Never going to buy mustard at the store again!

  3. David

    Hank

    Thanks for that.

    I would echo the prior post of roasting the seeds, but also, if I wanted to use dried herbs how would you manage that? I have some really good Herbes de Provence and other mixtures from Penzy’s that might be good, but, of course, they’re dried, and I couldn’t replicate them all from my garden.

    Thanks. Fun as always

  4. Erika

    Very useful post! But can you explain why Coleman’s makes this monstrosity? http://www.colmans.co.uk/products/english-mustard-tube. We made the mistake of buying during a trip to Scotland many years ago and oh boy, nasty harsh stuff that was, tasted like just mustard powder and water. NOT a good thing on sandwichs, made my hubby cry!

  5. phanmo

    My aunt uses milk as the liquid.

  6. BigRedEd

    I highly recommend making your own mustard, I probably have 4-5 different variations in my fridge right now, and I almost never make it the same way. Way better (and much cheaper) than store bought. Garlic, wine, fresh ground horseradish are all recommended!

  7. Bobbie Wasilko

    I like making violet mustard for wild game meats. I also like to add some cinnamon and clove.

  8. bonnie handte

    Where can you buy the mustard seeds?

  9. coco

    Great recipe! Easy to follow and hopefully will turn out well! Thanks hank!

  10. Thomas Miller

    If you’re looking for bulk mustard seed at ridiculously cheap prices, go to an Indian grocery store. Mustard seed is used liberally in their cooking, and you can buy big fresh bags for next to nothing. Great for other spices too, as well as various dried beans, basmati rice, and other interesting things.

  11. Carol Cherington

    Great recipe! I am using my phone per your request, So far, so good! Typeset is very small…

  12. Brenda Christian

    Hi Hank,

    Thank you so much for the “basic recipe” and all the customized suggestions. I especially enjoyed learning about the types of mustard seed. Are there recommendations on the locations where the mustard seeds are grown? Does the climate affect the depth of flavor in the seeds?

    This was a great little read. I’m purchasing my seeds today!

    Sincerely,
    Brenda

  13. Melissa Machowski

    This is awesome! I love making mustard, but I have to say I loved reading this post almost as much. First time reader, and new fan! I’m going to be blogging about three basic dijons and I’ll be referencing this post! Love it.

    I bought an amazing basil mustard in France last year and now I have the confidence to try duplicating it. Huzzah!

  14. Rachel Oliver

    What do you think about hot-water canning the mustard? (So you can send through the mail to friends.) Let it sit in the fridge for a couple days before canning?

  15. Yellow #5 isn't mustard

    Just the explanation I was looking for. I can’t wait.

  16. Jessica

    Great tutorial! I was hoping someone before me had the idea to make mustard at home and tell us how to do it. I’m excited to try this! Thank you for sharing.

  17. Christine

    I want to make mustard with fruit. I had a great fig mustard with balsamic vinegar at a German deli the other day. I’d like to try that. Is it best to use dried fruit or can I use some canned pears? And how will it affect it’s shelf life? Recipes are always welcome.
    Thanks for the post. I’m new to the idea of making my own mustard as well.

  18. Matthew Myers

    Great post! You explained the process very well, and now that I understand it I have been able to make some delicious mustards.

  19. Joni Bour

    So, Hank……
    You said there is no need to can the mustard, but if you wanted to put it on a shelf as opposed to the frig, is this mustard stable enough to do that?

  20. Foreignlady

    Thanks for the useful information. I was wondering if the shelf-life of a mustard would change depending on additions? I made some elderberry vinegar and would like to try to concoct some elderberry mustard. If it works out, I might make some as gifts and would like to know how long it could keep (and if I can make it in advance!).

    This is the elderberry vinegar recipe I used, if that’s helpful. http://www.food.com/recipe/elderberry-vinegar-255163

  21. Jennifer Arrow

    Well, hell, now I’m going to feel obliged to collected wild mustard seed from the hillsides and turn it into a condiment. I do love combining food production with reducing non-native species populations.

    Thanks for this.

  22. Robbin Robinson

    Thank you for this wonderful article. I will make waste to the last terrible batch I tried to make, and redo using the knowledge learned here.

  23. Lior

    Hello hank

    Excellent blog.

    Can you use graines from other mustard family plants to make mustard ? Radishes, turnips, cabbage ?

    Thank you

  24. J Nicholson

    HI, I used horseddish sauce because I hadn’t any mustard and it turned out very well, just added a little garlic and salt and Bobs your Aunty.

    Cheers

  25. Bryan

    Thanks Hank for a great info site.
    Can’t eat anything with Chilli so Mustard is the ‘hot’ spice for me. I’m always looking for different recipes, so was pleased to read the info on Dijon Mustard. Thanks also to “Foreignlady” August 31st, for the link to Elderberry Vinegar; added to mustard – sounds yummy and the Elderberries are just starting to fill up as it’s high summer here with lots of hot sunny summer holidays.

    Thanks and Cheers, Bryan, Christcchurch, N.Z.

  26. J.D.

    Great place to buy mustard seeds inexpensively: any Indian (as in India) market.

  27. Helen

    Thank you for this great explanation. Have been trying to replicate a lime and chilli mustard that is no longer available (locally made at a lime farm in Australia).
    First batch was good. Second one was better! Just playing around with timing and water temperature now – and remembering to write down what I’ve done!

  28. sue

    Great post. I am growing mustard. It now has seed pods but still green. My research says to wait till it dries out and collect the seeds. So am assuming to grind them to make powder to use with making mustard? Process is interesting. Can’t wait for seeds to form. Sue

  29. chad

    Thank you. Very informative. Keep up the good work.

  30. David Jacobs

    Hi Hank
    I am a seed specialist and have a large quantity(10 tons in 25 kg bags) of Brassica juncea available that I would rather process than sell at a loss to the crushing businesses
    Do you have any suggestions? I wondered if crushing the mustard with the condiments would make a difference rather than adding the condiments after crushing? Or soaking in verjuice prior to crushing. I have a very small screw crush (50kg/hour). Does hammer milling change the product?
    I hope to hear from you

  31. Christine

    This is fantastic. You explain things exactly as I’d want them to be explained. SO Informative, thank you!! I can’t wait to make my own.

    Incidentally, I got on the mustard kick just yesterday after trying a recipe that I’ll share a link to here, as my way of offering something in return. This mustard chicken was amazing served with green beans amandine:

    http://cooking.nytimes.com/recipes/1016200-laurie-colwins-baked-mustard-chicken

  32. Andrea

    I just recently acquired a mustard recipe and have made tons. It is awesome slathered on a brisket left in the fridge two days with a rub and it comes out superb after being smoked. Love the article, thanks for all the info.

  33. Bill Remski

    Straightforward and well-researched article Hank. Took me a while to find it in search results, but should be on top. I’ll bookmark your blog. Keep writing, you are very informative.

  34. Bill Remski

    Hey Buddy, I made some mustard this afternoon. Ground up some very old whole white mustard seeds from the Indian Market, about half a cup. Added a teaspoon of homegrown coriander seed, also old as you know what, and two whole cloves. Preservative that eugenol is. To this I added half a little can of ridiculously-overpriced ground mustard. Then I poured about 3/4 of a can of Labatt’s Blue ( I drink it by the silo, so it was actually 3/8 of the actual can, just as a reference, ~9 ounces) into the bowl and stirred it up. I set the timer for 7 minutes, liking heat. When the timer beeped I dropped three, three finger pinches of Diamond Crystal Kosher Salt (the only salt I could find without cyanide at Kroger) and a good splash of Red Wine Vinegar, local, from the Picnic Basket Market. Of course I always taste things, and you are entirely correct, it is slightly bitter, in an unpleasant manner. It also has a nice heat to it from the Allyl isothiocyanate. It’s in a nice pint jar in the fridge now, but already tastes better than any commercial shibby they sell for 37 cents an ounce in the stores. Thanks for the education, and I have subscribed. To your email letter that is.

  35. Courtney

    I made my first batch and it was great!
    Made my second batch with beer. ..not great.
    Made a third batch just like the first batch. …not great.
    The second and third batches are way spicy and bitter. Anyone who eats them gets a stomach ache. They’ve been in my fridge for a couple weeks, is there anyway to fix or use them? I’d hate to waste all that.
    Not sure what I did differently. I actually left them to sit longer then the first batch before adding vinegar but they were crazy spicy.

  36. Rick

    Great recipe!! I made this yesterday using beer. I let it sit about 9 minutes before adding white wine vinegar. I let it sit overnight in the fridge and it ended up being very thick. This may have something to do with humidity or moisture content of the mustard seeds. I had an open bottle of white wine, so I poured some in to get the right consistency. Result = awesome. It has a strong kick almost like wasabi. I will be experimenting with different ingredients.

    Thanks for the recipe.

  37. Joanne

    Hi. I am looking forward to trying your recipes ! When you nominate mustard powder what do you mean ? We can buy mustard powder or do you make it by blitzing seeds till super fine ???

  38. Julia Dennis

    What an excellent post, I will be trying a variation on dijon mustard. Thanks!

  39. christina

    Hello! I know this thread is a year old, but I am going to ask anyway. I live in Mexico and have access to black, yellow/white and red. I have never seen red and I cannot find any reference online to red except to plant to grow greens. The red actually looks a lot like both the brown and the black in close up photos. I want to make beer mustard, spicy brown and dijon for my deli. Any thoughts or knowledge about red mustard seeds?

  40. christina

    Oh…and also, I meant to say that I cannot find brown so maybe a mix of yellow and black?

  41. Bob Brower

    Hi Hank.

    I just used your recipe to make some mustard, and it’s excellent but very hot (because I crossed up the hot/cold water part; I used cold water thinking I’d get mild mustard).

    Is there a way to mellow out the sharpness once the mustard has been made?

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