How to Make Homemade Mustard

How to Make Homemade Mustard ~ my version is hot, sweet, and smokey! This is a homemade recipe for one of the most beloved condiments…and you can customize it in endless ways!

I keep having these ‘aha!’ moments in cooking where I realize that just because something is made in a factory and has a label slapped on it doesn’t mean I can’t make it myself. I keep forgetting that some of the world’s best foods have been made in primitive kitchens for centuries before there were factories and labels and unpronounceable ingredients.

But don’t worry, this is Minimal Monday, and I wouldn’t get you involved in a long drawn-out project like homemade bread, or chicken stock.

Making mustard is a cinch. In its purest form it’s just crushed or whole mustard seeds mixed with a liquid.

But since it’s been around for centuries, people have come up with a lot of variations, and you can have lots of fun deciding exactly which liquid you want to use, and which flavorings might be delicious in YOUR OWN PERSONAL mustard,  For instance, you could use plain water. But you can also use cider, like I did. Or hard cider. Or ale, brandy, cognac, fruit juice, wine, whiskey, champagne…you get the idea.

And then you can contemplate other flavors like maple, molasses, ginger, cranberries, tarragon, lemon, orange, chile, walnuts, Vidalia onion, chives, shallots, raspberries, garlic, horseradish, turmeric, paprika, dill, smoked salts, allspice, wasabi, Tabasco, caraway, coriander, curry, apricot, olive, etc. etc. I’m starting with a basic mustard, but I couldn’t resist using some hickory smoked salt and a little honey.

I’ve made KETCHUP, done HOMEMADE MAYONNAISE, 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 seeds, but you can use all yellow for a milder mustard, or go for all brown. Or, find yourself some black mustard seeds and proceed at your own risk!

3.67 from 3 votes

How to Make Homemade Mustard

Course condiment
Author Sue Moran


  • 3 Tbsp yellow mustard seeds
  • 3 Tbsp brown mustard seeds use all yellow seeds for a milder mustard
  • 1/2 cup mustard powder I used Coleman’s
  • 3 Tbsp cider vinegar
  • 1/2 cup cider or hard cider
  • 2 tsp hickory smoked salt
  • 2 Tbsp honey


  • Partially grind the seeds in a spice grinder, coffee grinder, or mortar and pestle. This is one job that a small food processor can’t do, the seeds are too small. I left about half of the seeds intact for texture in my mustard.
  • Mix the seeds with the mustard powder, vinegar, cider, salt and honey. Stir until smooth and lump free. If it seems too thick, add more cider, if it seems a little thin, add more mustard powder, the consistency is up to you. The mustard will thicken a bit as it sits.
  • Pour into a seal-able glass jar and let rest for a day before using to mellow out the bitter compounds in the mustard. I keep mine in the refrigerator.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • This mustard is hot. If you taste it after only 24 hours, it will be really hot. It will mellow as it sits. Again, use yellow seeds if you don’t like a lot of heat.


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    Please rate this recipe!

  • Reply
    September 2, 2019 at 7:58 am

    You did it again! I’m inspired to make this (or something a little less hot for my better half). Thanks for the great idea!

    • Reply
      September 2, 2019 at 12:42 pm

      You’re welcome!

  • Reply
    October 30, 2018 at 6:47 pm

    Do you know how long this will keep in the fridge?

    • Reply
      October 30, 2018 at 6:54 pm

      I would guess about a month, Chana.

  • Reply
    January 24, 2013 at 10:00 pm

    Hi there. Food on Friday: Mustard on Carole’s Chatter is now open for entries. This looks like a good recipe for mustard! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

  • Reply
    Muhammad Farhan
    November 5, 2012 at 3:17 pm

    Hmmmmm great.

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  • Reply
    The Café Sucré Farine
    October 30, 2012 at 11:59 am

    You’ve given me an “ah ha” moment also, Sue. I’ve never thought about making mustard. This one looks almost good enough to eat as soup ………….. almost 🙂

    • Reply
      Sue/the view from great island
      October 30, 2012 at 3:46 pm

      It does kind of look like soup! But believe me you wouldn’t want to eat this one with a spoon!
      Hope you’re resting up from your big adventure!

  • Reply
    Heather Schmitt-Gonzalez
    October 29, 2012 at 11:48 pm

    Oh, you read my mind! I’ve been contemplating a Whiskey Mustard over the past week…and now I’m inspired to get in there and make it. This looks awesome, I luvs me some mustard 😀

  • Reply
    shannon @ a periodic table
    October 29, 2012 at 8:43 pm

    i love this post! SO true about forgetting the best things don’t need to be purchased at the store. I’m thinking of ways to customize my own mustard now; thanks for the inspiration (and the hints!).

  • Reply
    Averie @ Averie Cooks
    October 29, 2012 at 5:12 pm

    Love making my own mustard and your list of “ale, brandy, cognac, fruit juice, wine, whiskey, champagne..” has me inspired! As does the maple, molasses, ginger, cranberries…wow. So many things I’ve never thought of. Love that you kept this hot, sweet and smoky!

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