Do-It-Yourself Homemade Mustard

Do-It-Yourself Homemade Mustard

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"If you have time and want to replenish your supply--because you see it getting low and you have time to kill--this would be an excellent recipe to try. The mustard will keep almost indefinitely in the refrigerator."
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4 h 10 m servings 18 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 18 kcal
  • < 1%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Blend water, mustard seeds, and mustard powder in a blender until seeds are coarsely ground; transfer to a non-reactive bowl, cover with plastic wrap, and let rest at room temperature until thickened, 4 hours to overnight.
  2. Stir vinegar and salt into the mustard seed mixture.


  • Cook's Note:
  • Blend again after adding vinegar and salt if you prefer your mustard less-grainy.
  • You can also add 3 tablespoon honey and/or 2 tablespoons of a finely minced fresh herb of your choice for different styles of mustard.



Who knew making mustard was so easy!?!? This mustard definitely has some ZING to it, which I loved...almost a horseradish hint to it. I scaled the recipe down to make 8 servings. I let the mixtu...