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Homemade Mustard

Posted 1/5/2015 10:53pm by Missy VanWormer.

This is my new favorite mustard recipe. I find it sweet and tangy with the texture of a whole grain mustard. It's very versatile too. I used brown sugar for a sweetener but you could totally use a honey or maple sugar depending on the type of mustard you wanted to make. You could also substitute the cider vinegar with your favorite local beer for a nice beer mustard perfect for dipping pretzels. It's definitely an easy recipe to play around with and customize.


1/4 cup dry mustard powder

2 teaspoons brown sugar

1 teaspoon Himalayan pink sea salt

1/4 teaspoon garlic powder

1/2 cup pickle juice *I used McCluer's Brine but homemade works too

1/2 cup apple cider vinegar

1/4 cup mustard seed

Directions Use a microwave-safe bowl and whisk together the dry mustard, brown sugar, salt and garlic powder. In a separate bowl, combine the pickle juice, water and cider vinegar. I used a mortar and pestle to grind the mustard seed to keep it a bit more rustic, but a spice grinder will work well too just pulse for about a minute. Once mustard seed is ground to your liking, add it to the bowl with the other dry ingredients and whisk in the liquids. Microwave for 1 minute on high to soften the mustard seed and blend flavors. Use an immersion blender to further blend the mustard. This also gives you that familiar mustard consistency. Keep in a glass jar or container and allow to cool to room temperature uncovered. Once cool, you can use it right away or you can cover and leave over night to really get a nice flavor. Then store in the refrigerator for up to 1 month.