Homemade Yellow Mustard

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.

A bowl of homemade yellow mustard next to a wooden spoon filled with mustard seeds.

Adapted from Erin Coopey | The Kitchen Pantry Cookbook | Quarry Books, 2013

Homemade yellow mustard is a DIY riff on the classic American condiment. The store-bought stuff can’t touch this. And it’s remarkably easy to make from mustard powder, vinegar, and a couple of other pantry staples.–Renee Schettler


A “nonreactive” saucepan is one that doesn’t react with the food being cooked. By contrast, acidic foods are reactive and are typically problematic. Foods like tomatoes, wine, cranberries, lemon, vinegar, and pickling brine, can react with your cookware. Why does this matter? Because chemistry, baby. Acidic ingredients will react with certain metals—leaving you with a damaged pot and metal material in your food. Stainless steel cookware is typically considered nonreactive, as are glass and earthenware. Enamel-finished cast iron pots also non-reactive unless there are any chips or cracks in the enamel.


Just a word of caution before you start making this amazing condiment. Yellow, dry mustard is used in cuisines all over the world but you’ll find that American or British versions work best here. Other mustard powders may not work the same and the results might not be what you were hoping for.

Homemade Yellow Mustard

A bowl of homemade yellow mustard next to a wooden spoon filled with mustard seeds.
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.
Erin Coopey

Prep 1 hr 15 mins
Cook 1 hr
Total 1 hr 45 mins
48 (1-tsp) servings
11 kcal
4.8 / 20 votes
Print RecipeBuy the The Kitchen Pantry Cookbook cookbook

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  • Nonreactive saucepan


  • 1 cup cold water
  • 3/4 cup yellow dry mustard
  • 3/4 teaspoon coarse sea salt or kosher salt
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon garlic purée or 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1/2 cup white distilled vinegar


  • 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.

    TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.

  • 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 before spooning the mustard into 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.
Print RecipeBuy the The Kitchen Pantry Cookbook cookbook

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Show Nutrition

Serving: 1teaspoonCalories: 11kcal (1%)Carbohydrates: 1gProtein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 37mg (2%)Potassium: 15mgFiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1IUVitamin C: 1mg (1%)Calcium: 6mg (1%)Iron: 1mg (6%)

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!

Originally published July 24, 2014


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  1. 5 stars
    I made this mustard, along with another version, and this is the best one. The other called for Wondra flour (quick desolving flour to thicken) which caused the mustard to be come lumpy as it sat in the fridge. I loved this recipe, because vinegar was added later during cooking process. Quick note for anyone making this, Turn on your stove top exhaust fan to help reduce the order!! I didn’t do that and my house smelled like mustard and vinegar for days ☺

    1. Magnificent, Nimmy! Thanks so much for letting us know how well this recipe went over in your household! (Save for that lingering vinegar aroma. Lovely advice, thank you! Opening the windows helps. As a side note, a word to the wise that burning incense or making mulled wine or any other form of trying to hide the aroma do not help. As my ex-husband once complained as I was trying to mask the aroma of vinegar, “Now it just smells like vinegar AND incense AND spice.” It simply takes time. And a lot of ventilation.)

  2. I just made my first home made mustard batch with yellow mustard powder, at the end I found it to be somewhat grainy and not as a smooth cream paste, I followed exactly the procedure described as well as the ingredients required. Can you please tell me how to make remedy it to make it more creamy?

    1. George, was it grainy or gritty? Three thoughts: 1.) Your mustard powder or turmeric might not be as finely ground as it could be, 2.) The mustard might need a bit of time for the powder to hydrate, or 3.) Your garlic paste wasn’t completely smooth.

      1. It was gritty, the garlic paste was completely smooth, probably the mustard powder is the reason. Is there a solution for that, because it tastes great.

          1. Just made it. Mine was the same. Grainy. The tumeric was very smooth and the mustard powder was very smooth. I re-milled to get like powder sugar consistency. And also never turned yellow. Very brown. Help!

          2. Unfortunately, we do not have Penzey’s Spices in Egypt, I got my mustard powder from a regular spices shop. Thank you.

  3. 5 stars
    Used colmans mustard powder. Followed the directions to a T. 3/4 cup worked out to about 65g of mustard powder for me. Cooked the first batch down to 120g (very thick paste) then added the vinegar and cooked it down to 210g. Taste is more complex than just store bought (its great!). However mine was a bit grainy? Anyone else have this problem?

      1. It’s the one thing I left out, actually… Here in Taiwan, people that follow the local religions (Buddist/Dao) closely don’t eat garlic/onion as part of their diet, so I left it out so the mustard could reach a broader crowd. I am wondering if I over reduced it before bringing back to life with the vinegar. The consistency was still a bit runny after adding the vinegar and I reduced it for another 7 min. I will try again tomorrow and reduce it less on the first pass. Maybe to 140g on the first reduction. I will also try tasting the mustard throughout the cooking process. Will let you know!

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