Last Updated on May 10, 2023 by Ellen Christian
Have you ever tried to make your own mustard from scratch? Learn more about making homemade mustard with this easy spicy honey mustard recipe.
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How to Make your Own Mustard from Scratch
You may have noticed that I’ve been learning how to make many of the foods that I used to buy pre-made from the grocery store. I have found that making things from scratch is a great way to save money and be more aware of what you’re eating.
Is it cheaper to make your own mustard?
It really depends. If you shop with coupons or buy the cheapest generic you can find, then it may not be cheaper. But, if you are purchasing an expensive gourmet mustard, it’s definitely less expensive to make your own mustard.
What are the ingredients in mustard?
Like most of you, I have always purchased mustard already made up in a jar. I honestly didn’t give a lot of thought to where mustard came from.
After checking out the recipe, I realized that mustard is really very easy to make yourself.
Prepared mustard is really not much more than mustard seeds, a few spices, and a little vinegar. It needs to sit for at least a day to allow the flavors to merge so plan ahead.
Gourmet mustard recipes
This simple mustard recipe uses yellow mustard seeds but if you prefer, you can substitute brown mustard seeds for a homemade spicy mustard.
You can also experiment with a few other flavors to make it unique. Try using apple cider vinegar instead of white vinegar.
How long does homemade mustard last?
Keep this in a tightly sealed jar in the refrigerator. it should last for a month in the refrigerator if you don’t add extra ingredients.
- 1/4 cup water
- 1/4 cup whole yellow mustard seeds
- 1/4 cup honey
- 3 tbsp cider vinegar
- 2 tbsp ground mustard
- 1 tsp salt
- 1/8 tsp ground cloves
- Place water in a small saucepan. Bring to a boil over high heat. Add mustard seeds. Cover saucepan; remove from heat. Let stand one hour or until liquid is absorbed.
- Combine mustard seeds, honey, vinegar, ground mustard, salt and cloves in food processor; process using on/off pulsing action until mixture is thickened and seeds are coarsely chopped, scraping down side of work bowl once. Refrigerate at least 1 day before serving. Store in airtight container in refrigerator up to 3 weeks.
Amount Per Serving: Calories: 46Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 378mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 1g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.