February 16th, 2012

Mighty Mustard Making


Decisions, decisions!

Dijon Country Mustard, Stout Ale Mustard, or Honeyed Apricot Mustard

Which would you like slathered on your ham sandwich today?

How about a little swipe of each?


I was so pleased when I churned up this sunny trio yesterday. Each with a different hue, texture, and bite! Have you ever made your own mustard? I’d been wanting to for quite some time. Now that I know how ridiculously easy the process is, I am chagrined that I waited so long to do so.


What’s amazing is that these mustards, each with a distinct and delicious flavor profile, began with these three basic ingredients:

Yellow Mustard Seeds
Brown (or Black) Mustard Seeds
Powdered (Dry) Mustard


Plus, an array of pantry staples: Vinegars, brown sugar, honey, dried apricots, allspice, kosher salt…

In short order, your kitchen counter becomes a mustard laboratory. You’ve got a lot of creative license here. Maybe you’d like to add tarragon to one of your batches. Or lemon juice instead of vinegar. Or habanero peppers (whoa!) Or peach preserves.

Check your fridge for a stray bottle of beer or the last few swallows of Sauvignon Blanc. White wine mellows in the Dijon style mustard. A bit of Guinness enlivens the Stout brown.



No! In fact, heating the mustard can destroy its heady properties.

Instead, a lengthy soaking time—48 hours—-in whatever compelling acid and spice infused liquid you create is what coaxes out the intense flavors. Yep, that’s what ultimately “cuts the mustard.”


Mustard-making harkens to ancient Roman times.

My online research led me to two terrific sites: Hunter Angler Gardner Cook and Kiss My Spatula. Hunter Angler includes the condiment’s fascinating history with some essential recipes. Kiss My Spatula has beautiful photographs with the tutorial. I think you’ll enjoy visiting these blogs.

I derived my inspiration from both places.


After you assemble your ingredients, you simply mix them together in a bowl. Cover, and let the acids go to work on the seeds–softening and plumping them. Over the two day period, you’ll notice changes–a natural thickening. (If it gets too thick, you can always add more liquid–even plain water—-before you process it.)

Mustard, especially when vinegar-soaked, has anti-bacterial properties. It is its own natural preservative. It can keep indefinitely in the refrigerator after you make it. It may, over time, dry out or get bitter—but that takes a while. Likely you’ll use it all before that happens.


It feels like magic when you churn that mixture with an immersion blender. (Of course, you can use your food processor, or go old school with a mortar and pestle!)

It all comes together in a savory coarse-grain kind of way.


But the real magic is when you spread your homemade mustard on a ham sandwich, or over a grilled sausage. Or whisk it in a vinagrette, dollop into deviled eggs. Or glaze a pork roast, or a warm salty pretzel! Not only will you think, “Why did I wait so long?” but “Wow. There’s no need to buy mustard ever again.”


1/2 cup White Wine
3 T. White Wine Vinegar
4 T. Yellow Mustard Seeds
2 T. Black Mustard Seeds
4 T. Powdered Mustard
2 t. Salt

Place all the ingredients in a non-reactive (such as glass, ceramic) bowl. Stir well and cover with plastic wrap. Keep at room temperature, and allow the liquid to soften the mustard seeds for 48 hours.

Uncover, and churn with an immersion blender until a smoother (but not entirely smooth) mustard. Taste for salt and spice. Place in a clean jar and refrigerate.

1/2 cup Guinness Stout Ale
1/3 cup Red Wine Vinegar
5 T. Black Mustard Seeds
2 T. Yellow Mustard Seeds
1 T. Turbinado Sugar
1/4 t. Allspice
2 t. Kosher Salt

Mix all these ingredients in a non-reactive bowl. Cover with plastic wrap and let it sit out, room temperature, for 48 hours.

Stir. Using an immersion blender, blend until fairly smooth. Place in clean jar and refrigerate.

1/2 c. Dried Apricots
2 T. Honey
2 T. Turbinado Sugar
4 T. White Balsamic Vinegar
1/4 c. Water

5 T. Yellow Mustard Seeds
3 T. Powdered Yellow Mustard
1/2 cup White Wine
2 T. White Balsamic Vinegar
2 t. Salt

In one non-reactive bowl, soak dried apricots in honey-sugar-vinegar-water solution for 2 days, covered, room temperature.

In another non-reactive bowl, soak mustard seeds and powdered mustard in wine-vinegar solution for 2 days, covered, room temperature.

After two days, combine the ingredients of both bowls. Using and immersion blender, churn the apricots into the mustard. Taste for salt and desired sweetness.

Place into clean jar and refrigerate.


Posted in Gluten Free, Recipes, Sauces

30 Responses to “Mighty Mustard Making”
  1. Magda | My Little Expat Kitchen Says:

    Oh, I love mustard, almost every kind. I have rumbled on about it many times… :)

    I made my first Dijon mustard some months ago and I’m keeping note of yours for more experimentation.
    Thank you Nancy! The apricot one sounds amazing, I will be definitely trying that.

    PS That sandwich looks divine.

  2. goodfoodmatters Says:

    Hi Magda, I did think of you when I posted this—remembering your avid love of mustard!

  3. Simply Life Says:

    this is fabulous! Love seeing all the different spices!

  4. Nancy Says:

    this is so exciting! i’ve thought about mustard-making but always thought it required canning and hot water processing. so i’m very happy to see this post. the apricot variety looks particularly enticing to me…i’m gonna make it happen.

  5. Christine @ Fresh Local and Best Says:

    How exciting! I’ve been wanting to try this but haven’t seen how it can be done. I love that it’s just a matter of soaking the mustard seeds and then whipping it together with the blender.

  6. Denise | Chez Danisse Says:

    These all look wonderful — no surprise. I’m especially intrigued by the apricot mostarda.

  7. Michele | Cooking At Home Says:

    What a fun post, and what a wonderful variety of mustards! Can’t wait to see the foods you pair them with.

  8. Beth Says:

    I’ve never thought about making my own mustard, but yours looks so good, I’m tempted now! I’ll be bookmarking this recipe.

  9. Kitchen Belleicious Says:

    Love Love Love mustard. I literally use it in almost every dish and especially my marinades and sauces. This post is beyond amazing and I can’t wait to try some of them out! You ROCK!

  10. rhonda Says:

    I SO wish you would open a “to go” food place in Nashville! Preferably not to far from my house! ;-) The employees are lined up and ready to go! Ham sandwich with course grain dijon and stout mustards to go please.

  11. mark Says:

    great looking mustards. I like them all.

  12. Teresa/foodonfifth.com Says:

    I must admit Nancy that I am not the biggest fan of mustard for the most part, but with these mustardy beauties I could be persuaded to revisit the land of mustards. I can tell these were lots of fun for you to concoct which makes it all the more interesting. Bravo my friend for this great blog.

  13. Karen (Back Road Journal) Says:

    This sounds like a fun experiment. I love mustard…especially when it is nice and spicy.

  14. Tracy Says:

    Wow. I feel inspired. I love mustard!! By the way…I ended up getting a nasty cold shortly after R did and well I really believe the home remedy you posted helped to curb it a bit. Instead of the usual week and a half or more that it takes to rid myself, it’s been only six days and I’m feeling almost 100%. Thank you :)

  15. goodfoodmatters Says:

    Hi Tracy—I think you’ll have fun concocting your own mustards.I’m glad you gave the home remedy a try—like I said, it’s not a cure-all, but it really helps break up that congestion while soothing a sore raspy throat.

  16. Tammy Says:

    My kids are going to have a great time with this post. Thanks – I would have never thought about not buying a jar of mustard.

  17. Nic@diningwithastud Says:

    Ooh that honey apricot sounds FAB! I’ve never made my own mustard before. You’ve inspired me :D

  18. Emma Says:

    I’ve always wanted to make my own mustard. I had no idea it was this easy. Many thanks!

  19. Barbara Says:

    What a fabulous idea! And just in time for our Easter hams. :) (I love Hank’s posts.)

  20. FOODESSA Says:

    Yes…really…what am I waiting for. I do REALLY love assorted mustard varieties. These are bookmarked.

    Nancy, I love the way you amuse yourself in your lab and get us excited about doing the same ;o)

    Have a fabulous week,

  21. anh@anhsfoodblog.com Says:

    I am excited about this post and all the mustards you made. :D

  22. Juliana Says:

    Wow Nancy…mustard from scratch? I love the different flavors…amazing!
    Hope you are having a fabulous week :)

  23. Faith Says:

    You are amazing, Nancy! I’ve been thinking about making my own mustard and now I definitely will — thanks so much for the inspiration!!

  24. Faith Says:

    Just wanted to tell you, Nancy, I loved this post so much I just shared it on my Facebook page! :)

  25. goodfoodmatters Says:

    Faith—thank you so much–how nice! I will have to go visit your FB page. And, I know that you’ll enjoy experimenting with the different kinds of mustards. So fun, easy, and tasty!

  26. 2 sisters recipes Says:

    Very interesting! Never tried making my own mustard and now you have inspired me to try it. thanks….

  27. Chris and Amy Says:

    What a great idea. We’ve never even thought to make our own mustard. Inspiring!

  28. Mary Says:

    I had no idea I could do this! I’m adding mustard to my “want to try” list right now. Thanks!

  29. Good Food Matters » Blog Archive » Pecan-crusted Baked Ham, sweet potato biscuits Says:

    [...] I was experimenting with mustards last month, Barbara over at Moveable Feasts wisely pointed out the timeliness of my post: just [...]

  30. Good Food Matters » Blog Archive » Jessi’s Pretzels Says:

    [...] the link to my homemade mustards, if you want to go all-out. The coarse-grain stout mustard is made for [...]

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