Homemade Mustard
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View CommentsMaking mustard is not only simple but is versatile – there are thousands of taste combinations that will suit whatever it is you’re cooking – so why limit yourself to store bought mustard? Mustard is made of a basic mixture that consists of dry mustard seeds, vinegar and the seasonings of your choice. They get their distinct flavours from whatever it is you decide to add – be it vinegar, beer, wine, sugar, honey, herbs or other spices. Even the colours may vary and you could serve turmeric rich yellow custard, the natural yellow or even a little on the brown side from herbs or darker spices, so here’s a basic and a beer mustard.
Ingredients
- 50 g yellow mustard seeds
- 30 g black mustard seeds
- 50 g light brown sugar
- 5 ml salt
- 5 ml turmeric
- 5 ml dried herbs of your choice – if you are going to use fresh herbs, you’ll need about 60 ml here.
- 200 ml white wine vinegar
Method
- Place all the mustard seeds, the sugar, the salt, the turmeric and the herbs into a processor (or blender) and blend together until quite smooth.
- Gradually add the vinegar, a tablespoon at a time, blending well between each tablespoon and then continue blending until you have a coarse paste – add the vinegar as you would the oil when you are making mayonnaise.
- Set aside for about 15 – 20 minutes so that it can to thicken a little.
- Clean the jars well and sterilise them, after which you can spoon in the mustard, seal them properly and store for a fortnight before using.
Note: It’s very important to seal the jars properly because the mustard will turn an ugly brown if any air gets in – try using cling wrap or something similar underneath the lid.
QUICK BEER MUSTARD

Ingredients
- 60 g yellow mustard seeds
- 25 g brown mustard seeds
- 150 ml cider vinegar
- 5 tbsp caster sugar
- 2 tbsp English mustard powder
- 110 ml beer (not stout)
- Salt and freshly ground black pepper
Method
- Put the vinegar and sugar into a non-reactive pot and bring to a simmer, add the yellow and brown mustard seeds as well as the English mustard powder and stir everything well.
- Simmer on high for 2 – 3 minutes until the liquid has reduced by ½ and the seeds are softish.
- Pour everything into the bowl of a food processor and blend to a coarse purée.
- Now add the beer slowly to the mustard mixture and blend again.
- Check and correct your seasoning because mustard tastes awful without the salt.
- Spoon into jars as per the above recipe.

