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Do-It-Yourself Homemade Mustard


"If you have time and want to replenish your supply--because you see it getting low and you have time to kill--this would be an excellent recipe to try. The mustard will keep almost indefinitely in the refrigerator."
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4 h 10 m servings 18 cals
Original recipe yields 32 servings (2 cups)

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  • Prep

  • Ready In

  1. Blend water, mustard seeds, and mustard powder in a blender until seeds are coarsely ground; transfer to a non-reactive bowl, cover with plastic wrap, and let rest at room temperature until thickened, 4 hours to overnight.
  2. Stir vinegar and salt into the mustard seed mixture.


  • Cook's Note:
  • Blend again after adding vinegar and salt if you prefer your mustard less-grainy.
  • You can also add 3 tablespoon honey and/or 2 tablespoons of a finely minced fresh herb of your choice for different styles of mustard.

Nutrition Facts

Per Serving: 18 calories; 1.1 g fat; 1.2 g carbohydrates; 1 g protein; 0 mg cholesterol; 121 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Who knew making mustard was so easy!?!? This mustard definitely has some ZING to it, which I loved...almost a horseradish hint to it. I scaled the recipe down to make 8 servings. I let the mixtu...