This medium-hot mustard is smooth enough to spread easily with just enough whole mustard seeds to give it an interesting texture. It takes just a few minutes of active time in the kitchen to make. Try it in salad dressings and marinades as well as on sandwiches.
Prep Time: 5 minutes
Waiting time: 36 hours, 10 minutes
Total Time: 36 hours, 15 minutes
Yield: 1 cup
2 tablespoons black mustard seeds
- 2 tablespoons yellow (also called white) mustard seeds
- 1/2 cup dry ground mustard powder
- 1/4 cup cold water, plus extra for overnight soaking
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 3/4 teaspoon salt
Soak the black and the yellow mustard seeds overnight in just enough water to cover.
Drain the soaked mustard seeds in a finely meshed sieve. Transfer them to a bowl. Mix in the mustard powder and the cold water. Let sit for 10 minutes. Tip: As counter-intuitive as it may seem, it is cold, non-acidic liquid that brings out the strongest heat from mustard. So if you like it hot, make sure the water is really cold. For a milder mustard skip the 10 minute cold water soak (do still add the water, though) and proceed immediately to the next step.
Dissolve the honey by whisking it together with the vinegar. Add the honey vinegar and the other ingredients to the mustard. Stir to combine well. If it seems too runny you can add a touch more mustard powder, but err on the side of more liquid than you eventually want it to be because it will continue to thicken up over the next couple of days.
Pack the mustard into a clean glass jar. It is not necessary to sterilize the jar for this recipe. Cover tightly and store in the refrigerator for up to 1 year.
For longer storage at room temperature, use a canning jar(s). Leave 1/2-inch head space between the top of the mustard and the rim of the jar. Secure the lid and process in a boiling water bath for 10 minutes. The mustard will keep, unopened, at room temperature for at least 1 year, but once opened needs to be stored in the refrigerator.
Important: Wait at least 24 hours before sampling your homemade mustard. Immediately after it is made, prepared mustard is unpleasantly bitter. This bitterness disappears over time. It's worth the wait!