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

WHAT IS A NON-REACTIVE SAUCEPAN AND WHY DOES IT MATTER?

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.

LC DRY MUSTARD NOTE

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
Condiment
American
48 (1-tsp) servings
11 kcal
4.78 / 18 votes
Print RecipeBuy the The Kitchen Pantry Cookbook cookbook

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Equipment

  • Nonreactive saucepan

Ingredients 

  • 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

Directions
 

  • 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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Comments

    1. Not silly. And yep, it is the same. Feel free to substitute plain old yellow dry mustard from McCormick or whatever your usual brand. We like the freshness that this brand tends to have, but any mustard powder or ground mustard will do.

  1. I think I just ruined my mustard 🙁 instead of putting in the vinegar after 40 minutes, I added the vinegar with all of the ingredients listed at once. Will it still turn out thick? Does anybody know?

      1. Someone upthread in the comments said they did just that by accident – and it came out fine. They said they then made it according to the directions the second time and no discernible difference between the two batches. Might just be easier to throw it all together at once and cook til the right consistency and be done of it! 🙂

  2. I am wondering if this recipe could be pressure or water bath canned? It would be great to have a small supply in the pantry

    1. Hi V., canning can be a tricky process. This is what a local extension service has to say on mustard: “Any recipe that is to be canned MUST be tested for safety first. This is a complicated and expensive process that includes professional testing for the acidity level and the thickness of the product, among other factors. This must be done to prevent potentially life threatening food borne illness. If a mustard recipe has not been specifically tested and approved for home canning, then it is not recommended to can that product and it should be stored in a refrigerator.” I always tend to be overly cautious, so I would follow the refrigeration guidelines on the recipe.

  3. Hi David- That looks like a fun recipe to try. And it’s always good to be able to make something where you can control and trust the ingredients. Do you think rice vinegar would work in this?

    Also, reading about what “reactive” means brought me back to a time many years ago when I thought I’d try my hand at a Hollandiase Sauce recipe from one of Julia Child’s cookbooks. She mentioned about not using a reactive pan but didn’t explain why. This was pre-Internet of course and I didn’t bother asking my parents if they knew what it meant.

    Smartypants that I was, thinking I knew better, went ahead and tried it–in a Revere aluminum pan. Oh it came out nice and thick like it should but with a slight greenish tint and a bit of an off-taste from the aluminum. It still tasted pretty good for the most part but it certainly impressed upon me what “reactive” meant!

    1. Hey, Janet. Ha! Funny story. I seem to recall I had a similar situation with a tomato sauce and an aluminum pan when I was a kid.

      I do think you could use rice vinegar. It will be a softer, less traditional taste. But it should work.

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