Homemade Spicy Mustard
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Get ready to elevate your condiment game with this homemade spicy mustard! Featuring a combination of mustard seeds and a kick of apple cider vinegar, this recipe delivers a bold and spicy flavor that you’ll absolutely adore. Whether you’re slathering it on sandwiches, using it as a zesty dip, or adding a flavorful punch to dressings, this mustard will take your meals to a whole new level.
There’s nothing quite like whipping up a batch of homemade spicy mustard from scratch. Not only can you customize the flavors to your liking, but you also know exactly what’s going into it. Whether you prefer it spicy, sweet, or somewhere in between, making your own mustard opens up a whole new world of flavor.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Mustard seeds: We use a combination of yellow and brown seeds.
- Vinegar: We prefer apple cider vinegar.
- Water
- Salt
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Soak mustard seeds in vinegar, water, and salt for about 3 days.
- Use an immersion blender or food processor to grind the seeds into a semi-smooth consistency.
- Store in an airtight container in the refrigerator for up to 2 months.
Tips For Success
- Instead of water, you can use white wine or beer for a more complex flavor.
- I recommend the apple cider vinegar because it’s less acidic than traditional vinegars. But any vinegar will work for making mustard.
- You can add horseradish for an extra kick of spicy flavor, though I find it’s not needed with this recipe.
- You can add honey for a sweet profile similar to honey mustard.
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Homemade Spicy Mustard
Ingredients
- ¼ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup apple cider vinegar
- ¼ cup water
- ½ teaspoon salt
Instructions
- Place all ingredients in a jar with a tight fitting lid.
- Let it sit for 3 days so that the seeds soften.
- After 3 days, use an immersion blender or food processor to grind the seeds into a semi-smooth consistency.
- Homemade mustard will last for a couple of months in the refrigerator in a sealed container.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.