Best Homemade Yellow Mustard (Classic Recipe)

Alright, folks, in the name of all things homemade, let’s tackle mustard this round! This classic yellow mustard recipe is one of the easiest things to make and it tastes amazing. There are SO many mustard recipes out there on the internet, almost all of them being viable and legitimate ways to make mustard. However, many of them require more time than I prefer. So this is a rough and tumble, this will due, simple method to make the best yellow mustard! 

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There are many types of mustard that can be made at home, like Dijon mustard, stone ground, brown mustard, and more. This recipe is for an organic creamy yellow mustard recipe and can be used for all sorts of dishes and sauces. Yes, it’s your basic French’s classic yellow mustard or Annie’s organic yellow mustard, but homemade and WAY better! 

Mustard Seed Color

And when I say yellow, I actually mean white. Yellow-colored mustard seeds are sometimes referred to as white mustard seeds because the mustard itself comes out off-white. In our classic American yellow mustard, the product is actually colored with turmeric. I haven’t found turmeric to make a difference in flavor, so it’s primarily for color and isn’t necessary for texture or flavor.  But hey, it could be a great way to sneak in the superfood and make you feel like you’re eating the classic stuff that you’re used to buying at the store.

Seasonality and Origins

Native to the Mediterranean region, mustard plants thrive in cool climates with well-drained soil. While mustard seeds can be cultivated year-round in temperate regions, they are often sown in early spring or late summer to take advantage of milder temperatures. The plant’s yellow flowers bloom in early summer, signaling the arrival of its pungent seeds. Harvesting typically occurs in late summer or early autumn, when the seeds have ripened. There are two main color variations in seeds, white or yellow (more mild) and brown or black (more pungent). 

Health Benefits of Mustard

Beyond its culinary appeal, mustard offers a host of health benefits:

1. Rich in Antioxidants: Mustard seeds contain compounds like glucosinolates and isothiocyanates, which possess potent antioxidant properties, protecting cells from oxidative damage.
2. Digestive Aid: The pungent compounds in mustard stimulate the production of digestive juices, aiding in digestion and alleviating indigestion.
3. Anti-Inflammatory Properties: Studies suggest that mustard may help reduce inflammation in the body, potentially offering relief for conditions like arthritis.
4. Low in Calories: With minimal calories and fat, mustard is a flavorful, guilt-free addition to meals for those watching their calorie intake.

Source

Making Homemade Yellow Mustard from Scratch

Ingredients

• ½ cup regular yellow mustard seeds
• ½ cup white wine vinegar, apple cider vinegar, or white vinegar
• ½ cup water
• 1 teaspoon salt

A note on spices: A classic mustard recipe does not need any added spices. Mustard is spicy enough! However, for some creative flair, some people add onion, garlic, and paprika. You can add whatever flavoring you’d like. As mentioned before, turmeric is often added to achieve a yellow color. However, it isn’t necessary for flavor or texture. 

Instructions

For this recipe, you can use either whole mustard seeds or mustard powder. You only need to soak the seeds overnight if you are planning to grind with a mortal and pestle or some other hand device (to soften the seeds). If you’re using a blender like I did, soaking isn’t necessary. You can also grind your seeds into a powder first or you can purchase ground mustard powder from the store. If you buy mustard powder and use it in this recipe, you’ll likely come out with a smoother product. You’ll notice that there is a little bit of texture in my mustard, that’s because I ground whole seeds. 

1. Blend the ingredients: add all ingredients to the blender. Add desired spices such as turmeric, garlic powder, or paprika if preferred (though these are not used in traditional mustard recipes). I prefer plain mustard.
2. Blend until smooth: Process the mixture until it reaches your desired consistency. For a thicker mustard, blend for a shorter duration; for a smoother texture, blend for longer. Adjust the liquid-to-solid ratio to get the paste consistency that you like. It will thicken slightly once refrigerated, so keep that in mind. 
3. Store and enjoy: Transfer the homemade mustard to a clean, airtight jar and refrigerate. Allow the flavors to meld for at least 24 hours before using. Homemade mustard can be stored in the refrigerator for up to one month.
4. Adjust seasoning: Your mustard will be bitter and quite pungent at first. It isn’t ready to be eaten right away. Store it in the refrigerator for a few hours or overnight, then taste and adjust the seasonings to your liking. 

Note: If you want a mild yellow mustard taste, add a touch of honey to cut the spiciness. 

Ways to Use Yellow Mustard

While mustard is commonly enjoyed as a condiment for sandwiches, hot dogs, and pretzels, its versatility extends far beyond traditional applications:

1. Marinades and dressings: Use mustard as a base for marinades or salad dressings to add depth and tanginess to your dishes. Some examples would be potato salad, barbecue sauce, tuna salad, or drizzled on top of Brussels sprouts.
2. Glazes for meats: Brush mustard onto grilled or roasted meats during the cooking process to create a spicy glaze.
3. Dips and spreads: Incorporate mustard into creamy dips or spreads for a twist on classic recipes.
4. Baking: Add mustard to bread dough or savory baked goods for a flavor kick.
5. Pickling: Infuse pickled vegetables with mustard seeds for added flavor and texture.

Try these sauces and dips!

Homemade Hummus

Homemade Mayo

Chipotle Dip

Homemade Yellow Mustard (Easy Method)

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Author: Jodie Van Huysen

Equipment

• 1 blender
• 1 Glass Jar

Ingredients

• ½ cup regular yellow mustard seeds
• ½ cup white wine vinegar or apple cider vinegar, or white vinegar
• ½ cup water
• 1 teaspoon salt

Instructions

• Blend the ingredients: add all ingredients to the blender. Add desired spices such as turmeric, garlic powder, or paprika if preferred (though these are not used in traditional mustard recipes). I prefer plain mustard.
• Blend until smooth: Process the mixture until it reaches your desired consistency. For a thicker mustard, blend for a shorter duration; for a smoother texture, blend for longer. Adjust the liquid-to-solid ratio to get the paste consistency that you like. It will thicken slightly once refrigerated, so keep that in mind.
• Store and enjoy: Transfer the homemade mustard to a clean, airtight jar and refrigerate. Allow the flavors to meld for at least 24 hours before using. Homemade mustard can be stored in the refrigerator for up to one month.
• Adjust seasoning: Your mustard will be bitter and quite pungent at first. It isn’t ready to be eaten right away. Store it in the refrigerator for a few hours or overnight, then taste and adjust the seasonings to your liking.