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Epicurious

Homemade Mustard

3.8

(10)

Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness.

Cooks’ note:

Mustard keeps, chilled, 1 month.

Recipe information

  • Total Time

    2 days

  • Yield

    Makes 1 1/2 cups

Ingredients

1/2 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 1/4 teaspoons sugar

Preparation

  1. Step 1

    Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)

    Step 2

    Purée mixture in a food processor with sugar and 1 1/2 teaspoons salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.

TagsCondimentDairy FreeGluten FreeNut FreeRawVeganVegetarianEasy5 Ingredients or FewerMeal PrepMake AheadNo-CookFood ProcessorGourmet
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