Mustard is one of those things that after you know how to make it you wonder why you ever wasted your money buying it from the store. It’s that easy. When you make your own you’re also avoiding all of the additives that come along with the packaged stuff.

I’m sharing a basic recipe here that you can take in all sorts of directions. Blend it completely smooth, add your favorite herbs and spices (like cinnamon, cumin, coriander, ginger, turmeric or lavender), play with the ratio of yellow to brown (or even black) mustard seeds for a milder or more intense heat – go wild.


More than just a condiment

Mustard isn’t just for sandwiches either (boring!). Try it on crackers, in dips, sauces and dressings. It pairs well with beans, meats, eggs, greens, olives, pickles or anywhere else you want a little tangy heat. The sky is the limit!

This recipe makes a great gift and also freezes well. It will keep for several weeks in the fridge (if it lasts that long) and the flavors enhance over time. Make a double batch for gift giving or freeze some for later.


Magic mustard

Mustard belongs to the cruciferous family and like it’s relatives, mustard is high in cancer protective glucosinolates that are released when the seeds are crushed or soaked. It is a fiery byproduct of the glucosinolates, allyl isothiocynates (also found in wasabi and horseradish), that give mustard seeds their distinctive bite and medicinal properties. Researchers have found mustard to protect against colon, lung, prostate, bladder and ovarian cancers, heart disease and prediabetes. It also improves digestion and helps metabolize fats. Oh yeah, it’s also delicious!

There are three types of mustard seeds available – yellow (the mildest and largest), brown (more pungent and slightly smaller) and black (the smallest and hottest). I like a ratio of 1:4 brown to yellow mustard seeds, but I’ll go with 1:1 if I want a spicier result.

This post is part of a series of recipes I’m sharing over the next few weeks for the holiday gift-giving season. They’re tasty any time of year, BUT they also make great gifts. If you missed the first one, check out my Herbal Masala Chai recipe!


Homemade Mustard

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: about 3 cups


  • 3/4 c yellow mustard seeds
  • 1/4 c brown mustard seeds
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tsp turmeric
  • 2 tsp honey
  • 1 tsp salt
  • spices and herbs for additional flavoring (such as crushed red pepper, cinnamon, coriander, cumin, ginger, fennel or lavender), optional


  1. Combine the mustard seeds, vinegar and water in a bowl. Cover and refrigerate for 8 hours or overnight.
  2. Place soaked seeds and remaining ingredients in a food processor or blender and pulse to desired consistency. I like mine to have a good amount of whole seeds.
  3. Taste and add more salt or honey to taste.


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