Make Your Own Mustard

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Make Your Own Mustard

I have two recipes that I use depending on what I am going to use it for the first one is very easy but a little spicier. Andy does not like spicy mustard’s but I love them, so this is the one I like to use on sandwiches.

4 Tablespoons dry mustard powder

2 Tablespoons vinegar ( I use cider vinegar)

1 ½ teaspoon turmeric

2 Tablespoons water

Optional 1/8 teaspoon garlic powder, paprika, salt

Put all the dry ingredients in a small bowl

Whisk all together.

Add the water a 1/2 tablespoon at a time until the desired consistency. Let the mixture sit at least 20 minutes before serving. will last up to two weeks in the fridge.

The second one isn’t as spicy and is what I like to use in my macaroni and potato salads or where ever I need mustard in a recipe. This one does require a little more work but not much.

½ cup dry mustard powder
½ cup flour
1 tsp salt
1 Tablespoon sugar
½ cup white vinegar
½ cup water
2 eggs
½ teaspoon turmeric
1 tablespoon softened margarine

Mix all the dry ingredients in a medium saucepan.

Add the vinegar and water and mix well

Beat the eggs and add

Place on low heat and stir constantly until the mixture thickens (it will thicken very fast) and begins sticking to the pan it may be lumpy.

Remove from heat and add margarine.

Mix with an electric mixer or stick blender on low until it is a  smooth consistency. You can add more margarine to make it thinner and creamier.

Put in a jar and store in the fridge

Dry mustard powder is a lot easier to store then prepared mustard. And you will always have mustard.


I am thinking of adding some honey to one of these next time I make a fresh batch for honey mustard thinking it would make a really good honey mustard.

Have you made your mustard?

2 Replies to “Make Your Own Mustard”

  1. NRP

    I will be honest, I don’t use much Mustard but these sound good and very easy.
    On the first recipe, I would assume you add the Vinegar just before the Water?

    Here is a little hint I do use Mustard for;
    I like Smoking Brisket and other meats, and LOVE a dry rub the flavor the meats, use a cpl of Tablespoons full of Mustard rubbed on the meat first, this will help the Dry Rub to stick yet will not flavor the meat with mustard, well very slightly if it does at all.

  2. April J Harris

    What a fabulous idea! Homemade is so much more wholesome, and you know exactly what goes in the recipes. I like the idea of adding honey too. Thank you for sharing these great mustard recipes, and for being a part of the Hearth and Soul Link Party. Sharing on the H&S Facebook page later today. Hope to see you again this week. Have a lovely week ahead!