A little mustard goes a long way! I didn’t have brown mustard seeds but recommend using those if you want a kick! Using both yellow and brown seeds gives a nice balance of mild sweetness and sharpness. Great in dips and sauces!
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In a small bowl, combine the mustard seeds with vinegar and water. Let them soak for at least 2 hours, or overnight for a milder, more blended flavor.
Pour the soaked seeds (with liquid) into a blender or food processor. Add honey, oil, salt, and pepper. Blend to your desired texture—smooth or slightly grainy.
Transfer to a jar and let it sit in the fridge for at least 24 hours. The flavors will deepen and mellow.
Taste and adjust sweetness, salt, or tanginess before serving.
Using both yellow and brown mustard seeds gives a nice balance of mild sweetness and sharpness.
Letting the mustard sit in the fridge for 24 hours allows the flavors to deepen and mellow.
Adjust the honey to taste if you prefer a sweeter or less sweet mustard.
Can I use only yellow mustard seeds?
Yes, you can use only yellow mustard seeds, but the flavor will be milder compared to using both yellow and brown mustard seeds.
How long does homemade mustard last?
Homemade mustard keeps well in the fridge for 2–3 weeks.
Can I make this mustard smoother?
Yes, blend the mixture longer in a blender or food processor for a smoother texture.
Can I substitute apple cider vinegar?
Yes, you can use white vinegar or another type of vinegar, but it may alter the flavor slightly.
Is it necessary to soak the mustard seeds overnight?
No, soaking for at least 2 hours is sufficient, but overnight soaking gives a milder and more blended flavor.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
