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Let’s Talk Mustard

Submitted by: astrid on October 30, 2011
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Let's Talk Mustard

Imagine eating a hotdog without it. Or to not have this on your ham sandwich.


You just can’t imagine a life without it, but I haven’t read on this forum of anyone who has made their own.

What I’m talking about?? MUSTARD of course!

I don’t know how many varieties …




Imagine eating a hotdog without it. Or to not have this on your ham sandwich.

You just can’t imagine a life without it, but I haven’t read on this forum of anyone who has made their own.

What I’m talking about?? MUSTARD of course!

I don’t know how many varieties are out there, I’m only familiar with 3 kinds:

  • Yellow mustard–the biggest seed and the mildest of all.
  • Black mustard–the darker and more spicy kind.
  • And then there is Oriental mustard–tiny little seeds with a HOT spicy flavor.

I live in Saskatchewan, that province of Canada that is called the breadbasket–since “we” grow a lot of grain–but Saskatchewan is big into mustard, also.

So living here it is not hard to get my hands on mustard seed. Once the farmers know, they just drop boxes of it on your doorstep.

FBR box with mustard seed

Now my first step is to clean them and get rid of the debris. I only need the clean seed.

FBR cleaned seeds

When I just started to make mustard, I tried to buy mustard powder in bulk, but unfortunately I couldn’t find it. I didn’t want to spend the money the stores charged me for the little bags, either, so I make my own mustard powder.

It is so easy, just grind the yellow mustard seeds in a coffee grinder until real fine. If you think the color is too pale, just add some turmeric. It gives color but is flavorless. I don’t–I just leave it as it is.

Basically mustard is mustard seeds and fluid–vinegar and water (or juice). You can add dried fruit, nuts, etc..or not.

Today I’m making 2 kinds of mustard, the normal one and a cranberry flavored one. Yes, I’m getting started on my Christmas gifts today.

How to make Mustard from Seeds: Printable

6 table spoons of mustard seed
1/2 cup of mustard powder
1/2 cup water
3 tablespoons of apple cider vinegar
2 teaspoons salt

Grind the whole seeds course. If you use the electric coffee grinder, pulse it just for seconds. I use my mother in law’s old coffee grinder.

FBRmoms koffie grinder

Pour seeds into a bowl. Add salt, mustard powder, and water.

Let stand for 10 minutes, then add vinegar. Mix well.

FBR mostard mixed.

If this is going to be a gift, fill cute little jars with the prepared mustard.

FBR mustard giftjars.

Mustard might taste bitter right after you made it, but the bitterness disappears in a few hours. By storing it for at least 12 hours before eating, you’re good.

Now to make it extra Christmas-y, you can add 2 tablespoons of dried cranberries (or 2 tablespoons nuts, berries, honey, etc.) and replace the water for cranberry juice.

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8 comments | RSS feed for comments of this post

  1. 10-30

    Thanks for this post. I have often considered trying this because we like flavored mustards. Now that I know how easy it is, I am off to find mustard seeds.

  2. 10-30

    This was a great post! I love mustard. The spicier the better!

  3. 10-30

    Awesome post Astrid! I am so going to have to try this. Note to self: Clean the coffee grinder before hubby makes his espresso. 🙂

    Thanks for sharing!


  4. 10-30

    Astrid, this is so awesome! There is a restaurant near me that makes their own mustard and I’ve wondered for so long how they do it! Now that I know it’s not that difficult, I will be trying it soon and can’t wait to taste the results.

  5. 10-30

    Wow! Who knew that it was this easy?

    Thanks so much for sharing. Wonderful!!
    will be looking for a local source for mustard seeds now.

  6. 10-30

    I love the sound of the cranberry mustard. Can i can this? Otherwise , how long will it stay good in the refridgerator?

  7. 10-30

    I love to make homemade mustard (and it’s well-received as a gift), but I’ve always made it from mustard powder. I’ve never tried grinding my own seed. It looks in the picture as though you have both black and yellow mustard seed. Is that right? If so, do you make different mustards with them?

    I first got started making mustard when I found out how to make the Chinese restaurant style hot mustard: just mix mustard powder (good ole Coleman’s) with water! It’s by far the easiest, but it doesn’t keep long. Now my favorites are English Pub mustard (made with beer) and sweet-hot mustard. They keep well in the fridge, but they lose potency as they age. Actually, most people find them too hot when they’re freshly made, so I recommend waiting a couple of weeks to use them.

    I had a problem with bitterness with one batch, which didn’t go away with time. It was nasty. The second batch I made from that mustard powder did the same thing, so I finally decided it was a bad mustard powder. Have you ever had that happen?

    I’ve just run out of my homemade mustard, so it’s about time to make some.

  8. 10-31

    And how do we get the yellow stuff from the store-type mustard? Anyyone have a recipe for it?

    Also, I’m failing to understand the seeds and the powder. Are you completely grinding some of the seeds to powder for the 1/2 cup and then only partially grinding the 6 tbs of seeds?

    I ask because you stated that you now ground your own powder, but you don’t state that as part of your process in the recipe. Perhaps,it’s just too late at night to process this. Sorry if the questions seem stupid.

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