For December, Jenni from The Gingered Whisk invited us to make our own condiments. Ketchup, mayonnaise, hot sauce — nothing was off limits for the daring cooks of The Daring Kitchen. I grew up in Italy, where condiments like mustard are not as central as in other cuisines, but I’ve always loved them. Mustard in particular brings back memories of bratwurst in Germany, and for this challenge I knew I had to try a simple, homemade mustard recipe.
You’ll be surprised how easy it is to make mustard at home. With a short soak and a quick blitz in a food processor, you can produce a smooth, tangy mustard that’s easy to adapt — sweeter, sharper, or grainier depending on what you prefer. I served this mustard with hot dogs and it was a hit. Below you’ll find the full recipe, tips for variations and storage, and photos to guide you through the process.
Home-made Mustard
A straightforward tutorial showing how to make smooth, flavorful homemade mustard using yellow mustard seeds, white wine and apple cider vinegar. This recipe produces about 475 ml (1 pint) of mustard and can be flavored or adjusted to taste.
Condiment
12 hours
12 hours
475 ml – 1 Pint
Manuela Zangara
Ingredients
- 50 g ½ cup yellow mustard seeds
- 125 ml ½ cup dry white wine
- 30 ml 2 tbsp apple cider vinegar
- 3 tsp maple syrup
- ½–1 tsp ground turmeric
- ¼ tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- 2–3 tbsp water (if required)
Instructions
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Combine the yellow mustard seeds, dry white wine and apple cider vinegar in a bowl. Cover and let the mixture soak at room temperature overnight (or for about 8–12 hours) so the seeds soften and absorb the liquid.
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Transfer the soaked seed mixture to a food processor. Add the maple syrup, ground turmeric, sea salt and freshly ground black pepper.
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Process until the mustard reaches your desired texture. For a very smooth mustard, blend longer; for a grainier texture, pulse less. If the mustard is too thick, add 1 tablespoon of water at a time until you reach the preferred consistency. Taste and adjust sweetness or acidity by adding more maple syrup or vinegar as needed.
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Spoon the mustard into a clean, lidded jar and refrigerate. The flavor will mellow and develop over a few days. Properly stored in the refrigerator, this mustard will keep for up to six months.
Recipe Notes & Tips
This mustard benefits from time: letting it rest for at least 24 hours allows the flavors to meld and the heat of the mustard seed to mellow. If you prefer a sweeter mustard, increase the maple syrup; for a tangier result, add a bit more apple cider vinegar. To make a spicier mustard, try substituting a portion of the yellow seeds with brown mustard seeds. For a completely smooth Dijon-style mustard, strain the liquid after soaking and use a high-powered blender to ensure an ultra-smooth texture.
Use this mustard as a sandwich spread, with grilled sausages, in salad dressings or as a flavorful addition to marinades. Because it contains vinegar and salt, it preserves well in the refrigerator; always use a clean spoon to avoid contamination and extend shelf life.
Other condiments on MSM
Home-made Ketchup
Home-made Mayo
Passion fruit Béarnaise Sauce
Home-made Aioli
Roasted Strawberry Barbecue Sauce
