Katie’s Easy Guide to Making Your Own Mustard


Katie's Collection of MustardKatie – Some people might call it a problem. Others would call it a "healthy obsession". Me? I don't call it anything. I just really, really, really love mustard. Really.

While I like the gourmet, handmade mustards (see that handmade label in the front of that picture at right? That's Terragon mustard from a vendor at the Burrough Market in London. Oh la la.), I shun neither store brands nor French's. Because, really. Have you ever looked at the ingredients in most mustards?

It goes something like this: vinegar, water, mustard seeds, spices. Maybe there is something special in there like sugar. Let's hope that there isn't anything you can't pronounce.

So, even with that stash you see above, I like to make my own mustards too …

Because my motto is go big or go home, my first attempt at homemade mustard was Maple Apricot Mustard. It was so good (*pats self on back*) that I have made several different kinds since.


I've made curry mustard, roasted garlic mustard, barbecue mustard (pictured below), and yes, even plain old regular mustard.


My basic recipe is so simple, it can hardly be called a recipe:

I combine 2-3 tablespoons of mustard seeds (I usually do a mix of yellow and brown), 1/4 cup apple cider vinegar, 1/2 cup water, and 1/4 teaspoon each, salt and pepper in a jar and soak that mixture overnight. Then, I add in anything I want to make it fancy in the morning, and blend until it is as creamy (or not) as desired.

Depending on how spicy you like your mustard, you can add more or less mustard seeds. But, be forewarned, 3 tablespoons makes a mustard that has some serious kick. It does tame a bit after a couple days in the fridge though.

And sure, you can use mustard in standard sandwiches or wraps. But mustard is, in my opinion, the universal condiment.

It can be a dip for a platter of vegetables.


It can be flavored with wasabi and used with your plate of sandwich sushi.


And one of my personal favorites is to drizzle it on a plate of (formerly) ho-hum stir fried or roasted veggies.


Of course, let's not forget that you can add it to scrambled eggs, and it makes a great addition to salad dressings, especially maple balsamic dressing.

How do you enjoy your mustard?


Article, recipe, and photos by Katie of Making Food and Other Stuff. Katie is a graduate student getting her PhD in biology. She loves to cook, craft, and exercise, and we love that she chooses to share all of it on her incredibly witty blog. Katie's recipes are dairy-free, gluten-free, and often sugar-free, but don't worry … thanks to her voracious sweet tooth, you will still spot many cookie and muffin recipes on her blog.


About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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