How to Make Mustard

mustard ingredients


Unlike commercially prepared mustards, you will get varying degrees of fineness by grinding your own seeds depending on the tool used. It is impractical to try to sieve out the bran and hull so these will be included in your grind. For that reason, you are provided with both seeds and powder to work with. We highly recommend that you use a spice or coffee grinder to grind seeds. A mortar and pestle or a blender can be used in a pinch but they will not grind the seeds as finely.

Adding Liquid

The liquid added to ground mustard should be cold in order to activate its heat developing enzyme. The mustard paste needs about 20 minutes to fully activate and develop its heat. You can vary the type of liquid used to make the paste depending on the type of flavor you want. If you want a searing nose burn like Chinese mustard, you can use only water and ground hot mustard. Using vinegar, wine or beer for the liquid portion will lessen the pungency. Added sugar and spices can balance the flavor further if that’s your goal. If you want whole seeds in the mustard, they may be soaked in the cold liquid overnight before preparing the recipe. They will soften and can be coarsely ground into the recipe easier.


Most recipes for making mustard require no heating. The ingredients are simply mixed together in a blender or food processor or by hand. There is some cooking required for the Dijon style recipe in order to reduce the wine and vinegar and extract flavor from the added solids. In that case, cold water is added separately to the ground mustard in order to activate the myrosinase and then it is incorporated into the rest of the recipe by gently simmering. This thickens the mustard. In fact, if you want to further thicken any of the mustard recipes, you can gently heat them over low heat while stirring or whisking until you notice it thickening. (You must wait 20 minutes after adding the cold water to the ground mustard before heating since heat will deactivate the enzyme.)


Curing or aging simply refers to the process of letting the mustard flavors blend and mellow until it reaches the desired target flavor. This is accomplished by storing the mustard in a clean, covered jar at room temperature out of direct light.* There is no one specific curing time required. It is subjective and will be determined by experience after experimenting with your own recipes. Most mustards need at least two weeks and up to six weeks or more to blend and mellow. When you're satisfied with the flavor it can then be refrigerated to stop the process.

*If your mustard contains fresh food pieces, it should be aged and stored in the refrigerator.


Your mustard should be stored in clean, glass jars with enamel lined lids such as the ones included with your kit. Before using them wash in mild detergent, rinse well and air dry. The mustard may turn brown over time due to oxidation. This is a natural reaction and can be slowed down by limiting the amount of oxygen and light the mustard is exposed to during aging. Refrigeration will slow the process down as well.