Easy Homemade Mustard Three Ways
Martina Slajerova- Ready in 15m
- 0.8 g net carbs
- 29 kcal
- Serves 33
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If you ever tried to buy mustard without any additives, you know already that it's nearly impossible to find any. Here are some of the most common ingredients in mustard products:
- Dijon Originale Mustard from Maille: Water, mustard seeds, vinegar, salt, citric acid, sulphur dioxide.
- Honey Dijon Mustard from Maille: Sugar, water, vinegar, mustard seeds, honey (8%), salt, spices, coloring agent: caramel, acidifier: citric acid, preservative: potassium metabisulfite.
- Colemann's English mustard: Water, Mustard Flour, Sugar, Salt, Wheat Flour, Spice, Citric Acid, Stabiliser (Xanthan Gum).
Not all the additives are necessarily bad for you but why not have a complete control over the ingredients you use, plus make your mustard taste a thousand times better? That's why I like making my own mustard, ketchup and other ingredients. Many of them are included in my apps and book but some can also be found on my blog.
Making mustard at home is easier than you may think. It takes just a few minutes to prepare and lasts in the fridge for months. For best taste, I'd recommend you leave the mustard in the fridge for at least 10-14 days before you start using it.
Tips & Substitutions
You can use freshly chopped herbs (tarragon, basil, parsley, oregano, thyme, etc.) or grated horseradish. Simply stir in when the mustard is done. The amount of horseradish depends on how strong you want the mustard to be. I like to use 2-3 tablespoons, which makes it quite spicy but not too hot. Keep in mind the flavour will change as you leave the mustard to age in the fridge and the spiciness will slightly drop.
Garlic and onion are only used to infuse the wine, so I only counted 25% nutritional values for these ingredients.
Step-by-step
For classic Yellow Mustard and Dijon Mustard: Peel and roughly chop the onion and garlic and place in a non-reactive saucepan.
What is a non-reactive saucepan? It's a saucepan made of a material that will not react with acidic ingredients. For example, stainless-steel is non-reactive, whereas copper is a reactive material that will easily become worn off if used with acidic ingredients (lemon juice, vinegar, etc.).
Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.
Cool, strain and discard the solids.
Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.
Add stevia (if used), extra virgin olive oil and season with salt. If you're making Dijon mustard, also add the turmeric and tabasco and blend in well. Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of "ageing".
For Wholegrain Mustard: Instead of 1 cup of mustard powder, use just half of it.
How to reduce bitterness of mustard seeds: Start by soaking the mustard seeds in water for 24 hours and then draining (discarding the water) before adding the remaining ingredients.
In a blender, roughly blend the mustard seeds. Do not over-process.
Follow the same steps as for the yellow mustard. Again, you will need to keep the mustard in the fridge for about 2 weeks before it's ready.
Recipe
Easy Homemade Mustard Three Ways
★★★★★4.7Once you try this healthy quick-prep Dijon mustard, you will never go back to store-bought!
- Hands on
- 15m
- Overall
- 15m
- Servings
- 33
- 0.8 g
- Net carbs
- 1 g
- Protein
- 1.7 g
- Fat
- 29
- kcal
Ingredients makes about 2 cups, 480 ml
- Basic Yellow Mustard:
- For Dijon Mustard, add:
- For Wholegrain Mustard:
Instructions
For classic Yellow Mustard and Dijon Mustard: Peel and roughly chop the onion and garlic and place in a non-reactive saucepan.
What is a non-reactive saucepan? It's a saucepan made of a material that will not react with acidic ingredients. For example, stainless-steel is non-reactive, whereas copper is a reactive material that will easily become worn off if used with acidic ingredients (lemon juice, vinegar, etc.).Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.
Cool, strain and discard the solids.
Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.
Add stevia (if used), extra virgin olive oil and season with salt. If you're making Dijon mustard, also add the turmeric and tabasco and blend in well. Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of "ageing".
For Wholegrain Mustard: Instead of 1 cup of mustard powder, use just half of it.
How to reduce bitterness of mustard seeds: Start by soaking the mustard seeds in water for 24 hours and then draining (discarding the water) before adding the remaining ingredients.In a blender, roughly blend the mustard seeds. Do not over-process.
Follow the same steps as for the yellow mustard. Again, you will need to keep the mustard in the fridge for about 2 weeks before it's ready.
Nutrition per 1 tbsp/ 15 ml
Carbs 15%Protein 17%Fat 68% of calories
- Net carbs
- 0.8 g
- Total carbs
- 1.3 g
- Fiber
- 0.5 g
- Sugars
- 0.4 g
- Protein
- 1 g
- Fat
- 1.7 g
- Saturated fat
- 0.1 g
- Calories
- 29 kcal
- Sodium
- 71 mg · 3.08% RDA
- Magnesium
- 15 mg · 3.66% RDA
- Potassium
- 40 mg · 2.02% EMR
Nutrition by ingredient
| Per 1 tbsp/ 15 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| White wine (dry) | 0.2 g | 0 g | 0 g | 6 |
| Wine vinegar | 0 g | 0 g | 0 g | 0 |
| Mustard powder | 0.6 g | 1 g | 1.3 g | 18 |
| Onion, white, fresh | 0.1 g | 0 g | 0 g | 0 |
| Garlic, fresh | 0 g | 0 g | 0 g | 0 |
| Olive oil, extra virgin | 0 g | 0 g | 0.4 g | 4 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Sauce, ready-to-serve, pepper, TABASCO | 0 g | 0 g | 0 g | 0 |
| Total | 0.8 g | 1 g | 1.7 g | 29 |
Serving size 1 tbsp/ 15 ml
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
Serve it with
Dishes that go well with a condiment.
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Comments & ratings (34)
I’m finding the ingredients a bit confusing for regular mustard and dijon mustard.
For regular, what is used? Dry white wine or wine vinegar and water?
For Dijon, Dry white wine or wine vinegar and water?
Thank you for clarifying for me….a bit brain challenged right now!! LOL
Also, can you grind your own mustard seeds? I buy mustard seeds to make my own, they last longer and hold their flavor much better than the powder….. Thank you so much for the recipe. I needed a mustard recipe and every one I looked at had as its first ingredient: prepared mustard!
Hi Carol! No worries at all, I can see how that could be confusing 😊
For the regular yellow mustard, you can use 1 cup dry white wine OR 1/4 cup white wine vinegar + 3/4 cup water. You then also add the separate 1/4 cup vinegar and 1/2 cup water listed below.
For the Dijon mustard, use the 1 cup dry white wine rather than the vinegar-and-water substitute, plus the same additional 1/4 cup vinegar and 1/2 cup water. The wine gives the Dijon a much better flavor.
And yes, you can absolutely grind your own mustard seeds! Just grind them as finely as you can to make mustard powder. I’d use the weight measurement (120 g) if possible, since freshly ground seeds may take up a slightly different volume. Freshly ground mustard seeds can also taste a little bitter or quite sharp at first, especially brown or black seeds, but that usually mellows once the mustard has had time to sit.
And I know exactly what you mean about recipes that start with “prepared mustard” - not especially helpful when you’re trying to make the mustard itself! 😊
Martina, thank you for the clarification! Off to grind my mustard seeds!!
Hello, I just wanted to note that this recipe is listed at Nightshade Free, however Tobasco sauce isn't a Nightshade Free ingredient.
Hi Nella, that's correct! I wish there was a way to label only part of the recipe (the yellow and wholegrain options do not use Tabasco).
Hi. I just made this, and mine tastes very bitter and not vinegar-y. I don’t know what went wrong. I did the whole grain mustard recipe with all organic ingredients. With a mix of brown and yellow seeds. Used sherry vinegar + water instead of the wine, and apple cider vinegar. Maybe it will taste better after the two weeks? I did not add the stevia.
Hi Alison, it must be the mustard seeds. I was searching for the answer online and it seems to be common and random. What I found is that some people claim that soaking the mustard seeds in water for 24 hours and then draining (discarding the water) before adding the remaining ingredients helped. I hope the next batch comes out great, I know this must have been disappointing!
Thanks very much. Do you think it might also have been the halved amount of dry mustard? Perhaps there was something different about this batch of dry mustard (also organic)... Alison
I think it was more likely the seeds. If it tasted bitter, then even half would make it taste that way. Weirdly, dry mustard powder always tastes perfect, no bitterness at all (at least the ones I tried)!
OK. Thanks!!!
If we use ACV or red wine vinegar instead of wine for yellow mustard, what would be the substitution ratio? I like to make my own mustard powder from yellow mustard seeds. That should be fine, right?
Hi Drakes, the suggestion for substitution is in the ingredients as" 1 cup dry white wine (240 ml) or 1/4 cup white wine vinegar + 3/4 cup water"
I hope this helps!
Can I substitute red-wine vinegar for white-wine vinegar for normal mustard? I have red-wine and ACV with me. Can we make dijon mustard without white wine? Any substitutions possible?
Yes you can use red, white or apple cider vinegar. Instead of wine you can use some more vinegar + water but personally for Dijon I wouldn't substitute it - the taste is just so much better!
Thanks. Can I make 1:1 substition of red-wine vinegar for white wine vinegar for basic mustard? Also isn't wine unhealthy?
Absolutely, red or white can be used interchangeably. As for alcohol on keto & generally: The Benefits and Risks of Alcohol Consumption
I hope this helps!
How long should this take to thicken? It's burning my eyes. Is that normal? Anyway to prevent that?
The mustard powder can be quite strong. What helps is what I do when chopping onion - if there is any way you can block your (e.g. with a tissue) nose it helps 😊 It shouldn't take long to thicken - just a few seconds but if you leave it for 5-10 minutes it will thicken more.
What type of mustard powder do you use? The powder I tried came out extremely hot, like hot English mustard.
Hi Joshua, that's the one I used too (English mustard powder) and it is quite hot. You could get mustard powder on Amazon but make sure to check the reviews if you prefer your mustard mild.
Your directions say to age the mustard in the fridge... Is it ok to remove it from the fridge after aging and store it in the pantry until needed, or does it need to stay in the fridge? Alternatively, can it be aged in the pantry (how cold does it need to be)? My fridge space is limited. Thanks for the recipe. It sounds tasty.
Thank you Dave! I would keep it in the fridge at all times. Maybe instead you could freeze part of it in an ice cube tray?
Hi. I am wondering whether there are substitute for white wine and wine vinegar?
Yes, you can use apple cider vinegar instead of white wine vinegar.
I'm avoiding all vinegars right now - would lemon juice or some other ingredient work? I know it would alter the taste - what say you?
Yes, I think that lemon juice is a good alternative. It may result in a slightly different taste. I haven't tried that but I guess it should work.
Is there a newsletter or way to follow by email?
Hi Jann, we don't collect e-mail addresses to send newsletters but you can use an RSS reader (link in the footer) to follow all my posts 😊
Thanks for all the great tips! I tried 2 tbsp of horseradish and it was way too much for me. I guess I may be sensitive to very spicy food. I'd say 1/2-1 tbsp is enough but maybe it will not be as spicy in a week or two. I just tried it right after I made it.
Melanie, I think it will get less spicy after 2-3 weeks but it is better if you just use less. I like it quite spicy 😊
This looks so easy! Thanks :-D
You're welcome, Meg! hope you like it 😊
My fav is definitely Dijon but I'm wondering how the herbs taste. which one would you recommend?
Hi Jimmy, you should definitely try tarragon! 😊