Home made Mustard.

Who doesn’t love mustard on your Ham or other cold meats??

wholegrain mustard 1

I can get it here on occasions although as it is imported and I know you can’t have everything at local prices… Once it disappears from the shelves…stock control is not great here…It could be months before you see it again and yes we could stockpile but only so much…

A big cheer went up from me…Well, that didn’t last… I have got the mustard seeds from here before…but not anymore it’s that black hole of…” we no have, madam”

I tried online and unless I wanted to buy a minimum of a Tonne..yes this is not a typo a tonne of Black mustard seeds.  Or it was we don’t deliver to your area…. mmm

Then salvation came along in the guise of our friend Jan and he posted me some… Oh for good friends…I owe you a jar Jan 🙂

Well, the recipe didn’t go quite as planned however the result is a very nice whole grain mustard… but I now know why my Indian friends dry roast their spices it is not only to release their lovely flavours but to dry them out and then you should get a nice powder.

It took a while and a few tweaks but thank you for the recipe, Rex.


1/4 cup cold quality vinegar (wine vinegar, rice vinegar etc.)

1/2 a cup of cold water

1 teaspoon salt

1 teaspoon ground turmeric

1/4 of a cup of mustard seeds


Let’s Cook!

 Mix together the water, vinegar, salt, and turmeric, then chill this in the refrigerator for a half hour to an hour.

 Grind the mustard, then pour the cold liquid over the ground mustard immediately. Set it in the refrigerator overnight before using, for the best flavour.

If you don’t want yellow mustard, simply omit the turmeric.

The reason for the emphasis on cold vinegar and water is because this retains the flavour of the mustard,  otherwise, it loses its pungency quickly. Let it stand overnight as this reduces the bitterness although I found 2/3 days was much better.

Also, as it chills, it should thicken up. This is the reason that store-bought mustard can be difficult to get out of the container if it comes directly from the refrigerator and isn’t at room temperature.

 This mustard will keep in the refrigerator for about a year due to its vinegar content.

Home made mustard

My second batch as you can see from the photo is smoother but I think I need to either dry my seeds in the oven or in the sun as dry frying it is so easy to burn them..which I did with the first batch so had to start again. However on doing a little research of my own I have found another recipe which recommends soaking the mustard seeds for 24/48hrs and then putting them in a small food processor and you will have a smooth paste after then passing the paste through a fine metal sieve however if you want a grainier mustard then pass on the final step.

My quest for a smooth mustard like the famous Colman’s mustard is not yet over but a work in progress……I will keep you updated…

In the meantime, my son taste tested …we had a little Colman’s mustard left so he used both on his dinner and said he really couldn’t taste any difference so it got the thumbs up from him and as he is a very good chef that was praise indeed!

About me and my cooking:

I use natural ingredients wherever possible. I do not use packet or bottled ready made mixes. I also do not use a microwave ( for personal) reasons.

I cook as far as it is humanly possible with fresh, home grown or home made condiments. I support local farmers as much as I can. Saying that I am not fanatical and on occasions, I buy a bottle of salad cream…I just don’t buy ready meals or meals in a packet or tin I like to make my own.

To be honest, a lot of foodstuffs which I used to buy are so easy to make, more flavoursome and cheaper and importantly better for your health.

Once I have perfected this mustard I will be attempting to make Worcestershire sauce. Will it taste like the famous Lea & Perrins sauce? Which I buy at the moment but intend to add it to my repertoire of homemade sauces etc…The list is growing.

N.B. I have added a clickable link on mustard seeds which will give you further benefits and uses of this little seed.

Until next time enjoy!





37 thoughts on “Home made Mustard.

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    1. blondieaka Post author

      Thank you, Andria and yes you are right it does take a few times to get things right…I will be the queen of mustard making after this…lol…Thank you for the reblog 🙂 I hope all is well in your house 🙂


  6. Soul Gifts

    My mother used to always make mustard for Christmas. She used mustard powder – I don’t think she had ever seen the seeds way back then. And her mustard recipe calls for it to be cooked on the stove top.


  7. Colin Noel-Johnson

    I’ve been making mustard for over three years. It is fun, but I’ve never heard of it made the way you made it, sounds interesting though.
    I have a few tips for you, hope you don’t mind them:
    If you want a smooth mustard, grind the seeds, either in a spice grinder or with a mortar and pestle.
    If you want it hotter, add cold water to the mustard and wait roughly ten minutes before adding the vinegar, it makes a hotter mustard, but if you wait too long it will become mild, oddly enough.
    Use good salt, make sure it’s pure salt. Also make sure the vinegar is real vinegar that was fermented, a lot of vinegar isn’t fermented anymore, from my experience the non fermented vinegar will not make a thick mustard.
    Every recipe I’ve seen for mustard says it needs at least a week or two before using to allow the flavors to meld, I’ve found three weeks is better.
    Also mustard is supposed to last indefinitely, due to the vinegar, salt and the mustard itself, I haven’t experimented in this regard, but that’s what I’ve heard.
    I’m looking forward to reading more of your recipes,

    Liked by 2 people

    1. blondieaka Post author

      Thank you for your advice it is always
      welcome…I used rice vinegar and will probably try apple cider next time. We used a pestle but it didn’t grind it down fully…It is very humid here so my batch I dry fried the mustard seeds. The recipe I have just
      found said to soak the seeds for 24 to 48 hrs and then blitz and pass through a fine sieve and you will have smooth mustard. We will see when I give it a go next week. Mustard never lasts long in our house so I have to pass on that one. The original recipe I followed said 1 day to alleviate bitterness I didn’t find that at all it needs longer like you have said. Thank you for your info about the heat of the mustard. Thickness, mine thickened fine..no problem. Thank you for the advice Colin it is always welcome that’s how we perfect our cooking isn’t it?

      Liked by 1 person

    1. blondieaka Post author

      It is really Peggy and tasted really good but couldn’t get it completely smooth but have found another recipe which says to soak the seeds first so I am going to try that one next week 🙂

      Liked by 1 person

  8. Annette Rochelle Aben

    Made mustard a few years ago to give as holiday gifts. It was pretty well received, at least no one told me otherwise. Had a lot of fun doing it and even experimented with different mustard seeds. Try the black ones, they’re a trip…


      1. blondieaka Post author

        Thank you, Sally, it tastes great…I am going to try some little tweaks maybe tarragon at this rate I will have a fridge full of differently flavoured mustards…Hugs xx

        Liked by 1 person

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