Homemade Mustard With Delicious Herbal Additions

Homemade Mustard

I recently wrote about making an herbal mayonnaise. While you can always make your own mayonnaise with prepared mustard, once you discover how incredibly simple it is to make, you won’t want to.

Just like the mayonnaise, you can make your mustard AND use it as an opportunity to add in herbs you may not usually play around with in the kitchen.

My kids will use mustard on their sandwiches, not really understanding that they’re getting a dose of garlic to boost their immune system. Once you begin to think about your condiments in this way you will find yourself standing in front of your open refrigerator door in wonder at the endless possibilities. Health for your family is as easy as sandwich toppings and meat salad blends.

Why make your own mustard?

Have you ever read the ingredients in the average stadium mustard?

I’m going to give you a couple great recipes, but really, who wants to feed their family yellow dye and “natural flavors?” What can be even worse is reading the ingredients on a bottle of properly made mustard that you spent a pretty penny for. When the bottle says turmeric, mustard seeds and vinegar you’ve got to ask yourself, “Can’t I just make this myself?” The answer is YES! You can make it yourself, and you can make it better.

My husband prefers my mustard creations to store bought brands. Now when he tastes mustard at someone else’s house he says he can taste the chemicals – eww!

Basic Mustard Recipe

Ingredients

Delicious Add-in Options

Directions

Add all ingredients together and stir. Add water as needed to get your desired consistency. Store in the refrigerator. This recipe can be a bit hot at first, but it will mellow as it ages in the fridge.

I developed the second recipe the first year we had a crop of wild mustard on the property. Since then, we generally have large patches of beautiful yellow blooms. The farmers who live all around us hate this plant and call it a weed. I can tell you that I would rather have the wild mustard than grow the cultivated seed any day! Its flavor is much cleaner and brighter. We harvest the greens to steam or add to salads. I don’t ever want to waste any part of the plant, so we use those lovely blooms to make one of our favorite summertime condiments.

This mustard can be a sandwich spread or the base for a dip. If you don’t like this recipe, just wait a bit until the seeds develop and then grind those seeds for mustard powder.

Fresh Real Mustard

Ingredients

Directions

Toss all the ingredients into a food processor and pulse until creamy.

There are plenty of other recipes for mustard out there on the Internet. I’ve made some that involve soaking the whole mustard seeds over night and then leaving them whole. The last one I tried had me soak them in beer. It involved apricots as well. I made that one for Christmas gifts a couple years ago and it was very popular.

As you begin to explore all the variations that are available, I would just caution you to think about how you would like to use your mustard when it is finished. In the case of making a homemade mayonnaise, you will want to make a smooth mustard. It’s always going to be best to start with a pureed fresh plant or mustard powder-based recipe.

Have you ever made homemade mustard? How did it go?

Feel free to share in the comments section below!

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Comments

  1. I have been making my own mustards for 35 years. I have scores of recipes, all so simple. People just don’t realize. My favorites? Sweet and Hot, Honey Hot, Wine Mustard and German mustard.

  2. Oh, and they last forever it seems. If I have too much, I’ve had it in the fridge for 6 months or more. The vinegar keeps it from going bad.

  3. Thanks for this great recipe! When you say mustard blooms. Do you get them from mustard greens? I have plenty of mustard greens, but it is too strong to eat, so I would love to find something else besides salads.

    • Yes, this is the bloom of the annual wild mustard. They grow up as greens and then eventually get tall and flower with a yellow bloom. We use the greens all throughout their growing season, but I love to see the blooms because it is time to make mustard!

  4. pick all the good leaves, rinse and soak them with salt and water ( brine) for 3 hrs. rinse. add white vinegar and test for saltines before adding more salt. they can stay in the fridge for many months. very good side on any fried food. did not add measurement ,so you can add it to your own taste .you can marinate with it the blooms too.

  5. Just last weekend I wanted some mustard on my sandwich but realized we were out of the grocery store mustard we usually have. I made up my own mustard and it was very similar to how you make it. So I guess I did it right! I mixed dry mustard, some pepper flakes and some salt together with some mayonnaise and it tasted great! It works in a pinch but I will experiment with your recipes and ideas for a fresher tasting mustard. What about pureeing mustard seeds then mixing them with dry mustard powder then adding the vinegar and salt. The possibilities are endless.

  6. Just a couple of days ago I was wondering how was mustard foot-bath or mustard pack made that the ancients used as remedy for colds?

    • Most of the mustard remedy making is done with the ground seed. I’ve never done a footbath, but I have done a poultice on the upper back and chest for congestion. It is extremely effective! You mix the powder with a bit of water to make a paste and wrap it up in a cloth- don’t put it directly on the skin.

  7. We have a plant that everyone calls mustard weed, one year it grew thigh high, but since I don’t know if it really is the true plant (I’ve looked online and it seems so) I need to ask if there is a way to tell for sure that I truly have mustard or not. Any tips?
    (P.S. Keep them under control as their stalkiness and early dry death can turn a mere grass fire into an inferno that moves quickly. You will be surprise at how quickly you are trying to beat 6+ foot flames from nothing but mustard weed while evacuating various livestock out in the open with a constant breeze. Acreage doesn’t matter. Lots of slurry planes and heavy smoke.

    • Your best bet is a good plant guide with a key. Our mustard here in Ohio grows sometimes to 7 feet, so thigh high wouldn’t match…. but there are different varieties, so who am I to say that yours is not “mustard”. It should look and feel like a leaf in the broccoli family and have small yellow blooms.

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  10. I stumbled onto your site by accident, and a nice accident it has turned out to be. I’ve tried your mayonnaise, and your mustard and can’t believe how easy it is to do it yourself, or how much better it is than the store bought. Why did we deviate from the natural way of doing things to the added expense and use of chemicals? I also love your natural face mask article. Yes I’ve read others, but I loved the way you gave the basic recipe…then added how to include others. Love your site.