Homemade Mustard Recipes
from Scratch

I have more than just homemade mustard recipes from scratch, check out these links below:

Perfect Ranch Dressing Recipe

Tangy Homemade Barbecue Sauce Recipes

You are going to love this homemade mustard as much as I do.  I offer many different recipes for mustard that you can easily make from home.

Always mix your mustard ingredients in GLASS or non-reactive containers.

When the recipe calls for mustard powder, I highly recommend Colman's mustard powder; great to keep in the pantry. For Dijon mustard, I use Grey Poupon. Now on to the recipes...

Learn how to make mustard using one of my best homemade mustard recipes. It's so simple to make and delicious.


1/3 cup Chardonnay or any drinkable white wine
1/3 cup white wine vinegar
3 TBS yellow mustard seeds
2-1/2 TBS brown mustard seeds
2 TBS onion, minced
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper

In a glass bowl, whisk the above ingredients together, place in the refrigerator - in a tight non-reactive container.

The next day, place in a blender and process to the right consistency; either smooth or chunky.

Store in a tightly sealed non-reactive container in the refrigerator for up to two weeks.

This is a tasty homemade mustard - Love it.


2 cups dry white wine (I use Chardonnay)
1 onion, chopped
3 garlic cloves, minced
1 cup mustard powder
1 TBS canola oil
2 tsp salt

In a saucepan, combine the wine, onion and garlic. Heat to boiling and simmer for 5 minutes. Cool and discard the solids.

Add the dry mustard to the liquid, whisking constantly until smooth. Add the oil and salt. Heat SLOWLY until thickened and whisk constantly.

Pour into a glass jar and let cool overnight on the counter. Refrigerate for 2-8 weeks to age.

NOTE: For Honey Dijon Mustard, add 3 tablespoons of honey when you are adding the canola oil and salt.

This recipe is from Todd Wilbur at TopSecretRecipes.com


4 tsp dry ground mustard
1/4 cup water
3 TBS white distilled vinegar
1/2 tsp flour
1/4 tsp salt
1/8 tsp turmeric
pinch of garlic powder
pinch of paprika

Combine all ingredients in a small pan and whisk over medium until smooth. Bring to a boil and simmer for five minutes, stirring often. Cool and chill in a covered container.


This homemade mustard recipe is my favorite. It should be made 24 hours in advance. Just store in the refrigerator and bring to room temperature before serving.

1/4 cup Dijon mustard (I use Grey Poupon)
3 TBS honey - or to taste
2 TBS homemade horseradish, drained
2 TBS whole grain mustard
kosher salt and freshly ground black pepper to taste

Whisk the first 4 ingredients together and then season with kosher salt and pepper. Done.

This homemade mustard recipe is outstanding on soft pretzels or grilled cheese.


1/2 cup mustard powder (see above for recommendation)
1/4 cup leaded or non-leaded beer (or water) and also
1 TBS beer or water
2 TBS white wine vinegar
1/2 tsp garlic, minced
2 TBS brown sugar, packed
2 tsp honey
1/2 tsp kosher salt

Whisk the mustard powder with 1/4 cup of beer in a small heat-proof bowl and let it sit for 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small saucepan.

Add vinegar, garlic, brown sugar, honey and kosher salt to the mustard mixture and whisk until combined.

Now place the heat-proof bowl in the saucepan OVER the simmering water (bowl should NOT touch the water) and cook, whisking continually until the mixture is slightly thickened and yellow-brown in color. This should take approximately ten minutes.

Add the additional tablespoon of beer to thin the mustard out if needed. Place in a air-tight container and refrigerate at least 24 hours before serving. Yum.


1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup Dijon mustard, recipe above
2 TBS dry mustard
1 TBS honey, or to taste (sweetness)
1 garlic clove, minced
1 jalapeno pepper - or to taste, seeded and chopped
kosher salt and freshly ground black pepper to taste

Whisk all of the ingredients together and then season with kosher salt and pepper. Store in a air-tight container in the refrigerator.


1 cup brown sugar, packed
1/2 cup cider or raspberry vinegar
1/3 cup dry mustard
2 TBS water
2 eggs, lightly beaten

Whisk all of the ingredients together in a saucepan, and simmer over low heat until thickened. Pour into small jars. Cover and refrigerate. I more more than just "how to make mustard" recipes, check out the navigation bar on the left.

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