How to Make Mustard

Inspired by Miyoko Schinner’s book The Homemade Vegan Pantry, I decided that I needed to make my own condiments. Mayo! Mustard! Ketchup! Oh my!

I know what you are thinking, “There is no way I could make my own condiments.” But I am here to tell you that it is easier than making almost anything else I have ever made.

Mayo – check. Mustard – check. Ketchup? Not so much…but I am not giving up yet.

Anyway, before you say, “that’s not me,” check out how ridiculously easy it is to make mustard. This alcohol-free recipe is kid (and everyone) friendly. It is simply a matter of soaking mustard seeds – did you know they absorb liquid and puff up? I had no idea! I found little packets of organic mustard seeds at Whole Foods – both yellow and brown. Use all yellow (pictured above) or a half and half combo as shown below. It doesn’t taste exactly like the store bought kind – I think it is actually better – so it might take some getting used to. Also, the spiciness of the mustard will decrease over time so don’t worry if at first it burns your nose hairs!

Note: if you are going to make your own stuff like this at home, it might help to order a box of 8 oz. canning jars. They are great for nut butters, jam, and condiments!

Makes about 1 cup

1/4 cup organic mustard seeds
1/4 cup vinegar (white wine or apple cider vinegar are my two favorites!)
1/4 cup filtered water
1/4 teaspoon sea salt

Place the ingredients in a jar (that is at least 8oz.) and seal the lid tightly. Shake it up and let it sit for 24 hours. Blend in the Vitamix or blender until it is nice and smooth. Transfer back into the jar, place in the refrigerator and use at will!

Note: this is a few hours into soaking. After 24 hours, the mustard seeds will be almost to the top of the liquid line!