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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.
Course Pantry
Cuisine American, German
Prep Time 5 minutes
Cook Time 10 minutes
Chillng Time 2 hours
Total Time 2 hours 15 minutes
Servings 16 servings (2 tbsp each)
Calories 31kcal


For the yellow mustard:

For the whole grain mustard:


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.



  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. 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.
  5. 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.
  6. Storage: Transfer the homemade mustard to an airtight container, and store in the refrigerator for up to 2 weeks.
  7. 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.


Serving: 2tbsp | Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 26mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg