Master how to make mustard in just 15 minutes! To use in salad dressings, marinades, or as a sandwich spread, my homemade yellow mustard and homemade whole grain mustard recipes are so simple and affordable to DIY.

Homemade yellow mustard and whole grain mustard.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. How to Make Mustard Recipe

Recipe ingredients

Labeled ingredients for how to make mustard.

Ingredient notes

  • Malt vinegar: Commonly used as to brighten Fish and Chips, this vinegar tastes a bit like a malted ale. Think: Lemon, nut, and caramel notes.
  • Tabasco sauce: Just a dash is all you need to balance out the honey’s sweetness.
  • Honey: Yes, I know this homemade mustard recipe is for yellow mustard not honey mustard, but a couple tablespoons do wonders to complement the heat of the mustard seeds.
  • Brown mustard seeds: Look for these in the baking aisle near the dried herbs and spices. If you can’t find them locally, you can buy brown mustard seeds online (Culinary Hill may earn money if you buy through this link).
  • Yellow mustard seeds: You can also buy yellow mustard seeds online (Culinary Hill may earn money if you buy through this link).
  • Beer, wine, hard cider, or fruit juice: Mustard gets its signature bite when a chemical inside the mustard seeds react with a cool liquid. For the whole grain mustard, choose your favorite beer, white wine, hard cider, or fruit juice. Or use water instead.

Step-by-step instructions

To make the yellow mustard:

  1. In a medium bowl, whisk together mustard, sugar, and salt. Add eggs and whisk until smooth. Whisk in vinegar, Tabasco, and honey and beat until combined. Cover and refrigerate for 1 to 2 hours.
Cooking ground mustard to make yellow mustard.
  1. Make a double broiler by setting a glass or metal bowl over a pot of gently simmering water (do not let the water touch the bowl). In the double boiler over medium-high heat, beat mixture until thick and creamy.
Cooking ground mustard to make yellow mustard.
  1. Cover and return to the refrigerator until cold. Transfer to an airtight container, and store for up to 2 weeks.
A bowl of homemade yellow mustard.

To make the whole grain mustard:

  1. In a medium container with an airtight cover, add the yellow mustard seeds, brown mustard seeds, cold water, and vinegar. Stir to combine, cover, and refrigerate at least 8 hours or overnight.
Soaking mustard seeds to make whole grain mustard.
  1. In a food processor or blender, pulse mustard seed mixture and salt until coarsely ground or desired consistency, about 1 minute.
Whole grain mustard in a blender.
  1. Transfer to a glass airtight container and allow to sit at room temperature until desired spiciness is reached, 1 to 2 days. Store in the refrigerator up to 2 weeks.
A jar of homemade whole grain mustard.

Recipe tips and variations

  • Yield: Each recipe makes about 1 cup of mustard, or 8 (2-tablespoon) servings. If you make both recipes, you’ll have 2 cups of mustard or 16 (2-tablespoon) servings.
  • Storage: Transfer the homemade mustard to an airtight container, and store in the refrigerator for up to 2 weeks.
  • Freezer: Mustard can be frozen for up to 1 year. Some cooks like to freeze it in ice cube trays so they can thaw small portions when needed.
  • DIY double boiler: To make a double boiler for the homemade yellow mustard, gather 2 pots, one of which fits inside the other. Fill the bottom pot with one or two inches of water. Next, fit the top pot inside (make sure the water doesn’t touch the upper pot) and turn on your stove to a simmer. As the water heats up and steam is released, the steam stays trapped between the two pots, which then heats the ingredients in the top pot.
  • Great ways to enjoy mustard: Try these homemade mustards on your favorite deli sandwich, hot dog, or burger. Or add it to one of my recipes like Cheeseburger Quesadillas, Slow Cooker Baked Beans, Easy Potato Salad or Lemon Vinaigrette.
Homemade yellow mustard and whole grain mustard.

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Put your mustard to use

A mason jar with mustard and a red spoon in it.

How to Make Mustard

Master how to make mustard in just 15 minutes! To use in salad dressings, marinades, or as a sandwich spread, my homemade yellow mustard and homemade whole grain mustard recipes are so simple and affordable to DIY.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Chillng Time 2 hrs
Total Time 2 hrs 15 mins
Servings 16 servings (2 tbsp each)
Course Pantry
Cuisine American, German
Calories 31

Ingredients 

For the yellow mustard:

  • 3 tablespoons dry mustard (1 ounce)
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 4 ounces malt vinegar (see note 1)
  • dash Tabasco sauce (see note 2)
  • 2 tablespoons honey (see note 3)

For the whole grain mustard:

  • 1/4 cup brown mustard seeds (see note 4)
  • 1/4 cup yellow mustard seeds (see note 5)
  • 1/4 cup cold water , beer, wine, hard cider, or fruit juice (see note 6)
  • 1/2 cup white vinegar or vinegar of choice
  • 3/4 teaspoon salt

Instructions 

To make the yellow mustard:

  • In a medium bowl, whisk together mustard, sugar, and salt. Add eggs and whisk until smooth. Whisk in vinegar, Tabasco, and honey and beat until combined. Cover and refrigerate for 1 to 2 hours.
  • Make a double broiler by setting a glass or metal bowl over a pot of gently simmering water (do not let the water touch the bowl). In the double boiler over medium-high heat, beat mixture until thick and creamy. Cover and return to the refrigerator until cold. Transfer to an airtight container, and store for up to 2 weeks.

To make the whole grain mustard:

  • In a medium container with an airtight cover, add the brown mustard seeds, yellow mustard seeds, cold water, and vinegar. Stir to combine, cover, and refrigerate at least 8 hours or overnight.
  • In a food processor or blender, pulse mustard seed mixture and salt until coarsely ground or desired consistency, about 1 minute.
  • Transfer to a glass airtight container and allow to sit at room temperature until desired spiciness is reached, 1 to 2 days. Store in the refrigerator up to 2 weeks.

Recipe Video

Notes

  1. Malt vinegar: Commonly used as to brighten Fish and Chips, this vinegar tastes a bit like a malted ale. Think: Lemon, nut, and caramel notes.
  2. Tabasco sauce: Just a dash is all you need to balance out the honey’s sweetness.
  3. Honey: Yes, I know this homemade mustard recipe is for yellow mustard not honey mustard, but a couple tablespoons do wonders to complement the heat of the mustard seeds.
  4. Brown mustard seeds: Look for these in the baking aisle near the dried herbs and spices. If you can’t find them locally, you can buy brown mustard seeds online (Culinary Hill may earn money if you buy through this link).
  5. Yellow mustard seeds: You can also buy yellow mustard seeds online (Culinary Hill may earn money if you buy through this link).
  6. Beer, wine, hard cider, or fruit juice: Mustard gets its signature bite when a chemical inside the mustard seeds react with a cool liquid. For the whole grain mustard, choose your favorite beer, white wine, hard cider, or fruit juice. Or use water instead.
  7. Yield: Each recipe makes about 1 cup of mustard, or 8 (2-tablespoon) servings. If you make both recipes, you’ll have 2 cups of mustard or 16 (2-tablespoon) servings.
  8. Storage: Transfer the homemade mustard to an airtight container, and store in the refrigerator for up to 2 weeks.
  9. Freezer: Mustard can be frozen for up to 1 year. Some cooks like to freeze it in ice cube trays so they can thaw small portions when needed.
  10. DIY double boiler: To make a double boiler for the homemade yellow mustard, gather 2 pots, one of which fits inside the other. Fill the bottom pot with one or two inches of water. Next, fit the top pot inside (make sure the water doesn’t touch the upper pot) and turn on your stove to a simmer. As the water heats up and steam is released, the steam stays trapped between the two pots, which then heats the ingredients in the top pot.
  11. Great ways to enjoy mustard: Try these homemade mustards on your favorite deli sandwich, hot dog, or burger. Or add it to one of my recipes like Cheeseburger Quesadillas, Slow Cooker Baked Beans, Easy Potato Salad or Lemon Vinaigrette.

Nutrition

Serving: 2tbspCalories: 31kcalCarbohydrates: 3gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 85mgPotassium: 26mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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