Making mustard from scratch is one of those rewarding kitchen experiments that will make you feel like a culinary genius. With just a few simple ingredients, you can create a condiment tailored to your taste.
Forget the processed store-bought jars—homemade mustard is fresher, tastier, and surprisingly easy to make. Here’s a step-by-step guide to crafting your own mustard from scratch, along with tips, uses, and storage advice.
1. How To Make Basic Mustard from Scratch
Ingredients
- 6 tablespoons Mustard Seeds (about 50 grams)
- ½ cup Mustard Powder (about 50 grams)
- ½ cup Beer (or water)
- 3 tablespoons Vinegar (cider, white wine, or sherry)
- 2 teaspoons Salt (about 5 grams)
- 1 teaspoon Ground Turmeric (optional)
- 2 tablespoons Honey (optional)
- ¼ cup Fresh Herbs (minced, optional)
Instructions
Soak the Mustard Seeds: Start by soaking the mustard seeds in the beer (or water) for at least 2 hours or overnight. This softens the seeds and helps release their natural oils.
Blend the Ingredients: Once the seeds have soaked, transfer them to a blender or food processor. Add the mustard powder, vinegar, salt, and turmeric (if using). Blend until you reach your desired consistency. For a smoother mustard, blend longer; for a grainy texture, pulse lightly.
Sweeten and Flavor: If you prefer a sweeter mustard, stir in the honey. For an herby twist, fold in minced fresh herbs.
Let It Rest: Transfer your mustard to a clean jar and let it sit at room temperature for 24–48 hours. This resting period allows the flavors to meld and the mustard to mellow.
Store and Enjoy: After resting, taste your mustard and adjust the seasoning if needed. Store it in the refrigerator for up to one month.
2. Tips for Perfect Mustard Sauce
Experiment with Liquids: While beer adds a rich flavor, you can substitute it with wine, apple cider, or even whiskey for a unique twist.
Control the Heat: The type of mustard seeds you choose will determine the spiciness. Yellow seeds are mild, while brown and black seeds are much hotter.
Be Patient: Mustard tastes sharp and intense right after blending, but it mellows over time. Always rest it for at least a day before serving.
Blend to Your Preference: Adjust the texture to suit your taste. For a grainy mustard, blend lightly; for a creamy mustard, blend thoroughly.
Add Layers of Flavor: Play around with optional ingredients like garlic, smoked paprika, or even a splash of soy sauce to customize your mustard.
3. What to Do With Mustard Sauce
Homemade mustard is incredibly versatile and can elevate countless dishes. Here are a few ways to use it:
Spread It: Slather it on sandwiches, burgers, or wraps for an instant flavor boost.
Glaze It: Mix your mustard with honey or maple syrup to create a glaze for roasted chicken, pork, or salmon.
Whisk It: Use mustard as a base for salad dressings, marinades, or vinaigrettes.
Dip It: Serve it as a dipping sauce for pretzels, sausages, or fresh veggies.
Cook With It: Stir mustard into stews, soups, or sauces for an extra layer of flavor.
Personally, I love using homemade mustard as a glaze for roasted vegetables. A little drizzle over carrots or Brussels sprouts before roasting transforms them into something extraordinary.
4. How to Store Mustard Sauce
Homemade mustard is best stored in a clean, airtight jar in the refrigerator. The vinegar acts as a natural preservative, so it will keep well for up to a month. For longer shelf life, make sure to sterilize your jar before storing the mustard.
Keep in mind that mustard tends to thicken over time. If it becomes too thick, simply stir in a bit of water, beer, or vinegar to loosen it up.
Making mustard from scratch is a fun and creative process. You get to control the flavor, texture, and heat level, making it truly your own. Once you try it, you may never go back to store-bought mustard again. Give it a shot—you might just surprise yourself with how easy and delicious it is!
