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A small white dish filled with yellow mustard.
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4.68 / 85 votes

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.
Prep Time1 hour 15 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Condiments
Cuisine: American
Servings: 48 servings
Calories: 11

Equipment

  • Nonreactive saucepan

Ingredients

  • 1 cup cold water
  • 3/4 cup yellow dry mustard powder, See note below*. (Avoid brown, black, or Chinese powders for this recipe.)
  • 3/4 teaspoon coarse sea salt or kosher salt
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garlic purée, or 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1/2 cup white distilled vinegar
US - Metric

Instructions

  • Place the 1 cup cold water, 3/4 cup yellow dry mustard powder, 3/4 teaspoon coarse sea salt or kosher salt, 1/2 teaspoon ground turmeric, 1 teaspoon garlic purée, and 1/8 teaspoon paprika in a small nonreactive saucepan and whisk until smooth.
    A person pouring water into a small saucepan with spices.
  • 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. Trust me. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.

    Cooked mustard paste in a small saucepan.
  • Whisk the 1/2 cup white distilled vinegar into the mustard mixture and continue to cook until it’s thickened to slightly runnier than store-bought mustard. It will thicken a bit when it cools, which can take anywhere from 7 to 15 minutes.
    A person whisking homemade mustard in a small pot.
  • Immediately remove the pan from the heat and move it to a cool burner or a trivet. Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months.

    ☞ TESTER TIP: The mustard will be quite pungent the first few days or even weeks, but will mellow with time.

Notes

* The type of mustard powder you use will determine the flavor profile and character of the mustard. 
If you're looking to replicate an American-style mustard, such as French's, consider using a milder yellow mustard powder. McCormick's works well.
If you're looking for a wallop of heat that can "clear your sinuses," try Colman's mustard powder. They use both white and brown mustard seeds. 
And, of course, if you're looking for something in between, a combination of both mustard powders would work.

Nutrition

Serving: 1teaspoon | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Fiber: 1g | Sugar: 1g