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Easy homemade mustard recipe

Easy homemade mustard recipe

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Making mustard at home is easier than you think. This recipe uses eggs, margarine, evaporated milk, ground mustard powder and vinegar.

1 person made this

IngredientsServes: 16

  • 2 eggs
  • 5 tablespoons white vinegar
  • 3 tablespoons evaporated milk, or more as needed
  • 8 teaspoons ground mustard
  • 2 teaspoons plain flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon margarine

MethodPrep:5min ›Cook:5min ›Extra time:30min › Ready in:40min

  1. Beat eggs, vinegar, evaporated milk, ground mustard, flour, sugar, salt and margarine together in a small pot until smooth; cook over low heat until simmering and slightly thickened, about 5 minutes. Cool to room temperature before storing in fridge.


Add more evaporated milk to smooth texture to desired thickness.

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Honey Mustard Recipe

This Honey Mustard Recipe is incredibly quick and easy to make with just 3 ingredients. Sweet and tangy, this homemade honey mustard is the best dipping sauce, sandwich spread or salad dressing!

This honey mustard sauce recipe is so simple, and yet so versatile! This sweet and tangy sauce is my dipping sauce of choice for chicken tenders, French fries and veggies. It’s also a delicious honey mustard dressing, perfect for drizzling on crisp green salads or roasted vegetables.

With just three ingredients, this creamy honey mustard sauce couldn’t be easier to make. The best part about making this from scratch is that you can customize the recipe to your tastes, making it a little sweeter or a little tangier, as desired. You’ll find all of my tips for making the best honey mustard sauce below!

The great thing about honey mustard is it’s SO versatile! Here are some ways you can serve it!

  • Dip. Serve it with some French fries, fresh veggies, pigs in a blanket, chicken nuggets, or my air fryer pretzel bites!
  • Dressing. Use it as a salad dressing over a bed of greens or drizzle it over a plate of roasted potatoes.
  • Sauce. Add it to a veggie wrap, a pork burger, or a chicken sandwich for a flavor kick.

How to make Homemade Mustard - The Method

Step 1 - Soak the mustard seeds in water for 5 hours, then drain them. Add them to a jar and pour over clean water and apple cider vinegar and allow them to soak for a further 24 hours. The initial soak and drain is to help remove the phytates present in all nuts and seeds and helps with digestibility.

Step 2 - Strain off (but keep) ¼ of the liquid. Blend the mustard and the remaining liquid along with the salt until it is smooth consistency, adding in as much of the strained off liquid until it is your desired consistency. I prefer to have the mixture be quite runny initially as the mustard will thicken up over time. How smooth the mustard gets will depend on your blender . My mustard always has a bit of texture remaining.

Step 3 - Spoon the homemade mustard into clean jars with lids on and let the mustard sit out at room temperature for a day before placing in the refrigerator.

How to make whole grain mustard

STEP ONE: Mix the vinegar and seeds together and let sit out at room temperature for 24 hours. Don&rsquot worry they won&rsquot go bad. Just let them sit and get friendly for a while so they can get nice and soft for their pureeing later!

STEP TWO: After 24 hours have passed, place most of the mixture in a food processor or chopper of some kind and pulse a few times till you get the consistency that you desire.

STEP THREE: Add some water and olive oil to thin it out a bit if you don&rsquot like it super thick. At this point, you can add in just about anything. Fresh herbs, dried herbs, hot sauce, spices, wine, etc.

STEP FOUR: Store in the refrigerator, in an air tight container for up to 3 months.

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Use this whole grain mustard recipe as a base and make it your own! This also makes a great gift for a friend or hostess!

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Variations on this homemade mustard recipe

Thisgourmet mustard recipe can be modified in numerous ways, based on the ingredients you choose. I like to add a bit of thyme and sea salt, but you can go crazy with different spices. You can also fiddle with the liquids. If you like less vinegar flavor in your mustard, try using 3/4 cup water and 1/4 cup of vinegar. Or try using white wine or your favorite stout instead of water.

I’ve found that you really do need some vinegar (a batch made with just white wine wasn’t so good), but you can play around with the amounts and ingredients a fair bit once you’ve seen how simple this is. If you like traditional yellow mustard, add 1-1/2 teaspoons of turmeric and 1-1/2 teaspoons of sugar. For a sweeter honey mustard, stir 2 tablespoons of honey into this mustard recipe.

This homemade mustard mellows a bit as it sits, but it’s still quite bold. We had it with roasted potatoes the other night and it was delicious. This is so easy. I don’t see any reason to ever buy Dijon mustard again – in glass or plastic.

★ Did you make this homemade mustard recipe? Don’t forget to give it a star rating below! ★

Basic Homemade Country Mustard Recipe

Mustard is one of those condiments that comes in many flavors, textures, and varieties. While most Americans are all too familiar with the smooth, bright yellow store-bought varieties, it would be a shame not to experience the more complex flavors of homemade varieties. If you're new to mustard-making, this recipe is a great place to start. This basic country mustard is a pungent, grainy, all-purpose mustard that uses both coarsely ground mustard seeds and mustard powder.

Homemade condiments like mustards are a great way to avoid the additives, preservatives, and added sugars and high fructose corn syrup found in most store-bought varieties. It's also simple enough that you may never go back to store-bought brands after trying this homemade country mustard! Once you've mastered the basic recipe, feel free to play with ingredients, flavors, and textures. You'll be surprised how many ways you can make a delicious mustard for everything from a juicy bratwurst or meat marinade to a simple ham sandwich.

Homemade Whole Grain Mustard

  • Quick Glance
  • (2)
  • 10 M
  • 2 D
  • Makes 96 (1-tsp) servings | 2 cups total

Special Equipment: Two half-pint jars and lids

Ingredients US Metric

  • 3/4 cup cider vinegar
  • 1/2 cup cold water
  • 1/3 cup yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 1 to 2 tablespoons packed light brown sugar
  • 1 1/4 teaspoons salt


In a medium bowl, combine the vinegar, water, yellow mustard seeds, and brown mustard seeds. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.)

Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate.

In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed.

Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets.

Taste it often and, once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months once refrigerated, the flavor will continue to mature but will not become spicier.) Originally published September 22, 2016.

Recipe Testers' Reviews

Angie Zoobkoff

This homemade whole-grain mustard is my new favorite mustard! Very fast to make and the flavor is so much better than typical store-bought mustard. At first taste, it’s slightly sweet, but then it finishes with an awesome mustardy kick. I won't be buying whole-grain mustard anymore.

Linda Christman

Mustard is one of the most versatile ingredients in my pantry. I must admit that I never thought of making it myself, but this homemade whole grain mustard recipe is so easy, I could not resist. It made just about 2 cups which I put into small Mason jars and delivered to my grateful neighbors, who gave it rave reviews.

I soaked my seeds for 13 hours and let the mustard rest at room temperature for 3 days, stirring and tasting it every day. Besides using it as a garnish on sandwiches and of course hot dogs, it is a great addition to a pan sauce for fried pork chops, marinades, and vinaigrettes. It takes less than 5 minutes to combine the ingredients.

Variations on this recipe could include additions such as honey, different vinegars, and herbs. Many years ago, I was in Paris and had dinner in a tiny bar and order steak frites. The plate came out with a spoonful of grainy mustard and crème fraiche. It is a common practice to mix the two and dip your steak into it. It was delicious and I now always serve it with my steaks. Try it!

Jeanelle Olson

This homemade whole-grain mustard is such a fun yet simple thing to make. It's easy to tweak the texture, sweetness, and heat exactly to your taste. I also love any recipe that can double as a food gift!

I let the vinegar, water, and mustard seed mixture stand for 16 hours. I did not find the food processor method to be super effective in grinding down the mustard seeds to smooth and thicken the mixture. I had it going for about 2 minutes and the mixture still looked rather thin. I moved the mixture to a bowl and used my immersion blender, pulsing it for about 30 to 60 seconds, to excellent effect. After aging it 1 day, we liked the level of heat—we are fans of spicy food. It was sweeter than I expected, which isn't a bad thing, but I think you could cut the amount of brown sugar down to 1 to 1 1/2 tablespoons brown sugar and it would be more similar to a classic whole-grain mustard.

Mackenzie Campbell

My life has changed now that I know how simple it is to make my own mustard. Seriously. I have no excuse to not do this all the time. Just 10 to 15 minutes of hands-on time was all it took to put together this delicious whole grain mustard. This mustard is seriously delicious! I really don't think I'll go back to store-bought. It is so satisfying to make your own condiments, especially when they taste so much better than a lot of what you can get in the store.

I let the seeds initially soak for 2 days, because that's when I was able to get to it before work. I think this step can be a very loose time-frame. I processed the mixture for about 2 minutes. At that point, the mixture was smooth and well combined but the seeds weren't totally broken down. I prefer a chunkier mustard, so next time I might process for a bit less time. However, my mixture is pretty thin, I don't know if blending more would help or taking some of the vinegar out of the mixture before the final steps. Once combined, the mixture sat at room temp for 2 days, at that point it had nice spice but the sweetness from the brown sugar and roundness of apple cider really balanced everything out. My yield was exactly 2 cups.

Michele F.

This mustard is the perfect combination of sweet and spicy. Holding back some of the seeds and processing the rest gives the mustard a really nice consistency. This really put me in mind of my college days, when I worked part-time at Hickory Farms. They had a great mustard to eat with cheese. When I tasted my finished mustard, I immediately wanted to put together a cheese board so I could sit and dip cheese into mustard all evening. For very little effort, you can have a great homemade condiment!

Susan Bingaman

Well, this mustard is not for sissies! The longer it sits, the better it is. At first taste, the mustard is very sharp and pretty awful. I tasted it every 12 hours for 2 days and the flavored mellowed remarkably. I refrigerated 1 jar after 24 hours and the second jar after 36 hours. The 24-hour jar isn’t too much spicier than the 36-hour, but just enough to give it an extra kick. And the flavor really does mature as it sits. I will definitely make this mustard again given how easy it is. It takes 5 minutes to throw together and a minute to blend. Why buy it? And I can’t see any reason why this basic recipe can’t be tweaked. Would stirring in thyme leaves or swapping the sugar for honey be an issue?

Kim Graham

I made mustard from scratch a few years ago using a different recipe. This homemade whole-grain mustard far exceeded my expectations and I fully expected to never buy mustard from the store again. However, the recipe I used was time-consuming and, as good as my intentions were, I never got around to making a second batch. The beauty of this particular whole-grain mustard recipe is you don't need a lot of time to get it started. Most of the time it takes to create this mustard is hands off, which makes it very doable for me.

I also love the fact that there are instructions on how to make it milder or spicier depending on my needs. Since it makes a pretty good-sized batch, in the future, I might split it into 1 cup mild and 1 cup spicy. I will definitely be using this recipe again. My food processor did not do a great job of processing this smallish amount of ingredients so I used my stick blender in a mason jar, which produced the coarsely ground and thickened mustard in 2 minutes.

Larry Noak

This homemade whole-grain mustard is spectacular and very easy to make. It took just a few minutes to prepare. I soaked the mustard seeds overnight and after processing I let mine sit for 24 hours. This mustard is super spicy. If you like hot mustard, you will love this one. My only tip is to go to your local Indian grocery for mustard seeds. You will get a large quantity for much less money.


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I added a teaspoon of my own hot pepper seasoning and my mustard taste like horseradish.

Joseph, the mustard itself can be quite hot initially, and if your pepper seasoning was especially spicy you may end up with quite a spicy mustard. Give it a few days and see if it mellows a bit.

Actually, adding a bit of horseradish sounds like a good idea. Just a bit.

What kind of mustard to use?

I use yellow mustard (French's brand here in Canada), but you're welcome to switch it up with your favorite or whatever you have on hand. I chose yellow mustard because it's not too strong, and it's a good all-around mustard that many people already have in their pantries/fridge. You can definitely try Dijon as well, but keep in mind the taste will be a bit stronger. You may want to start off with less Dijon, taste it, and build it up gradually. Or add more honey as needed!

Homemade Dijon Mustard

Homemade mustard is surprisingly easy to make and you can adjust the recipe to suit your tastes. The kind of wine you use will alter the flavor so feel free to experiment with different kinds. Verjus historically has been used when making Dijon mustard but any good quality dry white wine should work well.

Watch the video: Χειροποίητη μουστάρδα Foolproof Whole Grain Mustard. George The Hungry Guy (December 2021).