Super Easy DIY Mustard Recipe

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Mustard isn’t rocket science, and after you’ve seen how easy and fun it is to make, you’ll want to give Gulden’s the middle finger and go DIY forever.

Ingredients:

¹/₃  cup yellow mustard seeds

¹/₃  cup vinegar (try white wine, rice, or red wine vinegar)

¹/₄  cup white wine (or water)

¹/₄  tsp. paprika

1 tsp. turmeric

1 Tbsp. honey or maple syrup (or 1 ¹/₄ Tbsp. light brown sugar)

¹/₂  tsp. salt

*note: If you want an ultra-smooth consistency, grind the mustard seeds in a spice grinder (or with a mortar and pestle) before you start the recipe.

Preparation:

1. For this recipe, and the below variations, add all the ingredients to a stainless-steel bowl, and stir. Cover with plastic wrap, and let sit on the counter for 2 to 3 days.

2. Put the mixture in a food processor or blender, and blend until it’s as smooth as you like it. You can add a bit of water to thin the mixture if you like, or mayonnaise to make things creamier. To thicken it up, add a bit of cornstarch.

3. Store the mixture in a glass jar and let sit in the fridge for 12 hours before eating (to let the flavors mellow)—it should last for at least a month.

Spicy Beer Herb Mustard

Alter the basic recipe by using 3 Tbsp. of yellow mustard seeds and 2 ¹/₂ Tbsp. of brown mustard seeds (instead of all yellow). Also, replace the white wine/water with cold beer, use apple cider vinegar instead of white wine vinegar, and add ¹/₄ cup of fresh minced thyme or rosemary.

Honey Mustard

Grind the dry seeds first, for a smooth texture. Omit the paprika and turmeric in the basic recipe, and bump up the amount of honey to ¹/₄ cup. Then add pepper to taste.

Garlic Champagne Mustard

Use 4 Tbsp. of yellow mustard seeds and 1 Tbsp. of brown mustard seeds (instead of all yellow). Also, add ¹/₂ Tbsp. of minced fresh tarragon, and use champagne instead of white wine/water. Just before you blend the mustard, add 3 cloves of roasted (and cooled) garlic.

Recipe by Molly Simms, Photo by Emily Kate Roemer

This recipe originally appeared in our Fall 2013 issue. You can subscribe to BUST and have the magazine delivered to your doorstep, or your mobile device– don’t miss out!