Home Made Mustard

Jim and James love mustard and they are both, now, making their own. As you all know I’m German so my genes dictate that I should love it as well, but I’ve never been that keen on it. However, I had a little slice of ham the other night and Jim’s new jars of Country Style jumped out to me. My tired little piece of ham was elevated to a culinary treat.



3 tablespoons yellow mustard seeds, about 25 grams
3 tablespoons brown mustard seeds, about 25 grams
2 teaspoons mustard powder, about 2 grams
1/2 cup beer, or water, or wine
3 tablespoons vinegar (cider, white wine or sherry)
2 teaspoons salt, about 5 grams
1 teaspoon ground turmeric, optional
2 tablespoons honey, optional
1/4 cup minced fresh herbs, optional dill or tarragon


1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.

2. Pour the semi-ground seeds into a 2 cup Pyrex measuring cup and add the salt and mustard powder. If using, add the optional ingredients, too.

3. Pour in the liquid (beer, water, wine, whatever), then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you’re ready, pour in the vinegar.

4. Pour into a glass jar and store in the fridge. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.

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