Saturday, February 12, 2011

My Mustard Recipe

Update: This post (from several days ago) has been submitted to the Simple Lives Thusday blog hop:

Grind 3 tablespoons of whole mustard seeds, leaving them mostly whole.  You may use a grinder or mortar and pestle.

Stir in:
3 tablespoons mustard powder
1/2 teaspoon salt

3 tablespoons cold water
1 tablespoon cold cider vinegar
Store in a glass jar in the fridge (or a cool area) for a full day before sampling.  Really, you don't want to taste it that first day; you just might throw it out!
After the first day, I decide if I like the consistency.  If I'd like a smoother mustard, I blend it to the desired texture.  Once you know the consistency you prefer, you can make the adjustment on the front end (during the grinding) and eliminate the need for a blender.


  1. Do you use mustard seed off the shelf or do you buy it somewhere special?

  2. Hi Pidge! I use the seeds from the grocery store (these are white mustard seeds). Specialty mustards can be made from brown mustard seeds and black mustard seeds... but those seeds are usually not found in grocery stores.

  3. I have lots of mustard powder and no seeds right now. Do you think that I could make it with just the powder? I know it would not have the same kick. Either way I am going to try this.

  4. Yes Jane, the seeds in *this* recipe are only for texture. The kick of mustard comes from cold water and mustard (either powder or crushed seeds) and the acid (vinegar)stops the reaction. There are so many variations... you can definitely just use the powder for a Chinese or English type mustard. Also, cold water will make a very spicy mustard, while warm water will make it more mild. I read a very good article about mustards that I'll try to find and share.

  5. I have been thinking about this and so am delighted to find your post. My problem is there are several different types of mustard seed. Any recommendations for the best type?

  6. Thank you Leigh... there are 3 types to choose from (white, brown, and black). The darker the mustard seed, the hotter the mustard. Most mustards are made with the white. This is the type you'll find in most grocery stores. Brown and black are usually a special order. I love all types of mustard, so it's hard to pick a favorite type. I think white is most likely best for most people... and makes the most types we are familiar with (yellow mustard, Chinese, and English). Black is used in very hot foods (such as a hot mustard used in Indian cuisine). I get most of my information from an excellent article I read some time ago... but I haven't been able to find it *yet*! I'll post it when I find it.

  7. I've never tried to make mustard before. Might just give it a go!! So glad to hae found my way here. Am now a follower

  8. LJ, Welcome! I'm following your blog also...what a wonderful site you have! I'll most certainly be trying some of your projects! The coasters are darling.

  9. That looks great! I've never tried to
    make my own mustard before. Thanks for the
    I'm following from the blog hop.
    I'd love a follow back at

  10. Mika, thanks for the link... your blog is awesome!