Recipe: Homemade mustard

Recipe: Homemade mustard

30m + 4d prep | N/A cook

Last updated

Mustard is so much more than just a condiment. With its invigorating aroma, acidic sharpness and tip-of-the-tongue heat, it’s as perfect for salad dressings, meat rubs, marinades and sauces as it is served alongside that artisanal sausage or spread on that ham and cheese sandwich.

And while the crafting of quality mustards can be the work of generations of experience, making your own delicious mustard at home is also surprisingly easy.

The most important choice you’ll make is what kind of vinegar to use, as this will have the biggest impact to your homemade mustard’s flavour. A light white wine vinegar, like Delouis’s delicious Chardonnay Vinegar, will yield a more floral result, while using our incredible Terra del Tuono craft beer vinegars will produce the kind of mustard you’ll be taking with you to every barbecue you’re invited to.

We also recommend buying new mustard seeds for this recipe, rather than reaching for that packet that’s been sitting in the back of the cupboard for years, as they (like all spices) lose their flavour and vibrancy over time. We’ve used a mix of yellow and black mustard seeds, but you could switch out the black for all-yellow (we advise against using all black seeds as they are a little more bitter than their yellow counterparts).

Ingredients (Serves 1 jar)

  • 50g yellow mustard seeds
  • 50g black mustard seeds
  • 1 tbsp mustard powder
  • 150mL quality vinegar of your choice
  • 150mL wine or beer (matched to your choice of vinegar)
  • 2 tsp salt
  • 1 tbsp caster sugar (or brown sugar, if using malt vinegar)

Combine whole mustard seeds, broken mustard seeds, mustard powder, vinegar and wine, then season with salt and sugar. The mix will be very runny, and the taste will be quite bitter, but both the texture and flavour will change in the coming days.

Refrigerate the mix for two days, then transfer to a food processor and blitz until it becomes a little thicker (you still want to see some whole mustard seeds, though).

Refrigerate for a further two days, then taste and adjust the salt and sugar as needed. Transfer to jars and keep refrigerated until needed.

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