Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here’s how to make it from scratch.
Homemade Yellow Mustard
- Quick Glance
- 1 H, 15 M
- 1 H, 30 M
- Makes 48 (1-tsp) servings (1 cup total)
Special Equipment: Nonreactive saucepan
IngredientsEmail Grocery List
Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.
Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
Let the mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time. Originally published July 24, 2014.
*What Exactly Is Nonreactive Cookware?
The author of this classic condiment recipe kindly took the time to explain a term that’s tossed around quite a lot in recipes yet rarely defined: reactive cookware. In case you’ve always wondered, or could use a reminder, here’s what the author has to say on the topic: “Reactive cookware, meaning equipment made from aluminum or copper, can cause discoloration or impart a metallic, off taste in certain food. When a recipe suggests using nonreactive cookware, you can use glass, enamel, or stainless steel. If your pots and pans have an aluminum or copper core, that material is usually encased in a stainless steel shell, so they would be considered nonreactive as well.” There you have it.
Recipe Testers Reviews
I’ve always wanted to make my own homemade yellow mustard. I’ve heard it beats the pants off the stuff you buy—and it’s true! I’m not sure how else to describe the flavor of this homemade yellow mustard other than complex and mustardy, but trust me, you might not go back to the stuff in the squeeze bottle.
I whisked in the vinegar and let it bubble for 18 more minutes until the mustard was pretty thick. The resulting mustard is spreadable rather than squeezable. Delicious!
You may ask yourself, WHY make my own mustard when store-bought mustard seems so inexpensive? Simple. CHEAP mustard is cheap. GOOD mustard is not. This homemade yellow mustard recipe is tasty and fun and, if you are anything like me, you love to make EVERYTHING from scratch, because it almost ALWAYS tastes better.
You could add your own touches—horseradish, pepper, whatever your heart's desire—but it's not necessary, as this has a bit of heat and, is quite good just as it is. I made mine exactly as described and, after adding the vinegar, cooked it down for another 5 minutes and ended up with some REALLY FINE ballpark-style mustard!
Having never made mustard before, I was a bit nervous. This homemade yellow mustard recipe made it super simple and worked out better than I expected.
The mustard thickened quickly, within 5 minutes of being over the heat. Halfway through the cooking time, the mustard’s color changed to a bright yellow, just like the store-bought brands. By the time the initial cooking time was up, the mustard was very thick. I added the vinegar and it loosened right away. I cooked it for an additional 25 minutes to the typical squirt-bottle mustard consistency.
It tasted very similar to the store-bought variety, so I'm pretty sure I will not be buying any more yellow mustard at the grocery story. It was easier than I thought it would be, with the added bonus of knowing all the ingredients in my mustard. This recipe yields about 1 cup, which is more than enough for a backyard hot dog cookout this summer.
We go through a lot of mustard in our household, so it's exciting to have a solid recipe for homemade yellow mustard that we can make ourselves in a fairly short amount of time. This recipe makes a basic mustard that's quite a bit better and more flavorful than your typical ballpark yellow mustard. It was very easy to make and not too much of a time commitment.
My only caution is to be very watchful while the liquid cooks out of the mustard mixture or it will burn to the bottom of the pan. After 20 minutes of cooking at medium-low, I turned my burner down to low and put a cover that was slightly offset over the pot both to reduce the amount of mustard splatter and to keep it from burning. I also stirred constantly toward the end until I added the vinegar at just short of 1 hour.
The mustard seemed to mellow quite a bit between the time I started cooking it and the time I added the vinegar.
I will be making this again.
After making the homemade ketchup on the site, I decided to try the homemade yellow mustard, too. It was perfect and tastes just like what you buy at the store. I'm not a mustard lover, but my son is, so I let him do the tasting. He gave it the official taste test versus the store-bought version and declared them too close in taste to distinguish the homemade.
I had a hard time keeping my burner low enough to not cook the water mustard mixture too quickly. The mixture became very thick, almost paste-like. I was worried I had ruined it with the higher-than-low heat. After whisking in the vinegar, I let it cook another 6 to 8 minutes, then I decided to let it cool.
I have to admit, I may never do this again, as the ingredients cost more than buying the prepared version and it took a little over an hour to make. But it's nice to know I can duplicate it using ingredients I usually have on hand if I need to someday.
This homemade yellow mustard recipe is easy to throw together and ends up tasting just like the store-bought variety.
I messed up the first time I tried this recipe and mixed the vinegar in with the other ingredients at the beginning. After an hour of cooking, it was a very nice thickness and ready to cool. I made this again, adding the vinegar after the 1 hour cooking time, and it took 12 minutes (on my induction stove) to get to the right thickness. I didn't notice any difference in the flavor or texture. I made this a third time (I know, overkill) but added some finely diced canned jalapeños with the vinegar, and it was fantastic.
Who makes their own mustard? This girl—thanks to this super simple recipe and a whole lot of patience. This yellow mustard tastes just like I remember it (with that tangy zing), and it is really the perfect accompaniment for any ball-park hot dog.
It turns out mustard takes a lot (and I do mean a lot) of stirring. It, however, was totally worth the sore arm I had the next day. Because it really is cool to make something you never thought about making at home, and making it better than any store-bought brand.
A quick note, the mustard mixture sans vinegar became very thick for me and almost paste-like. I decided to be a bit rebellious and added the vinegar at that time. One word of caution, the mustard mixture is potent and may cause your eyes to tear up a bit. Wear goggles if you have them or just go ahead and cry at how amazing it is to never have to buy mustard again. The finished recipe made plenty to last awhile—or at least one BBQ.
This homemade yellow mustard is wonderful.
I admit I don't usually cry in the kitchen and I was okay when I started this recipe but the second time I went to stir the yellow concoction, I had to turn the fan on high and stick my head outside for fresh air. The fumes can be overpowering, and this is not something you want to make the day of an event, such as a backyard picnic. It's easy to make, though.
It tasted a little harsh the first couple days, but after a week it had mellowed a little and was great on hamburgers, though it still had a little bit of an understated bite to it. I had purchased mustard powder from a spice store, and the salesperson told me that mustard is harsh when you first make it and mellows with age, so keep the mustard at room temperature until it reaches a level you like and then put in the fridge to stop the mellowing process. When we first tried the yellow mixture, we were reminded of the mustard you get at Chinese restaurants—a hot bite that, if you're not careful, will get deep in your nasal cavity if you inhale the aroma too deeply. We tried the salesperson's tip of leaving the mustard out on our counter and tried a dab every day with pretzels. When it reached a level we liked, we put the mason jar of mustard in the fridge. Three days later, we had it on hamburgers.
Bring on the baseball games and hot dogs, we're ready.
Mustard is one of those things that I would never think to make myself, seeing that there's such a wide variety of different types of mustard available in the grocery store. However, this homemade yellow mustard recipe is fun to make because you get to see what actually goes into making mustard. This lovely combination of dried mustard, paprika, white vinegar, garlic, and turmeric was very flavorful and actually easy to make.
My only recommendation would be to add a touch more salt; I would amp that amount up to 1 whole teaspoon.
In terms of the time it took to cook the mustard, I cooked it on low for about 45 to minutes to start and then after the addition of the vinegar, I cooked it for another 15 minutes. At this point it was not only fragrant, but also the correct consistency for yellow mustard.
I'm excited to try this mustard on a variety of different things. A hot dog perhaps…or a hamburger…maybe even with some seared sausage links and sauerkraut as an appetizer? Overall, this was a very trusty version of a condiment we all know and love.
What a fun project. Delicious, too. So far I've used the homemade mustard on a meatloaf sandwich and a BBQ sandwich, and it was perfect. I had my son-in-law, who adores mustard, try it, and he ate it on some Ritz crackers and gave it his seal of approval.
This mustard was really, really good. Two people told me it tasted just like a well-known brand of mustard, but to me it tasted like a cross between a good Dijon mustard and the well-known yellow stuff. There was a small amount of mustardy heat but it was pleasant rather than sharp like some store-bought types.
I found that after cooking the mustard mixture for 10 minutes it was so thick that I couldn't get my whisk to move in the pan. I know the heat wasn't too high, as I have a special simmer burner on my stove for just such things and had it on the lowest setting. I pulled it off the heat and added 1/4 cup water to loosen it up, but after another 10 minutes, it was so thick again that I had to add another 1/4 cup water. A further 10 minutes after, that I just added the vinegar and cooked it for 15 minutes more until it was the consistency of store-bought mustard. Total time was about 45 minutes. I put it through a large mesh sieve to remove any lumps that may have formed because it had gotten so thick so quickly, and it was much smoother.
My end results were a really terrific mustard. I know that I'll be making another batch soon, as the little bit I have left after everyone took a jar home won't last for 3 months. By the way, the total cost for making my own mustard came in under 75 cents.