Homemade Mustard

Homemade Mustard
December 1, 2018 Christina Mullin

You can mix both yellow and brown mustard seeds together as a base, or just the yellow seeds if you like your mustard a little more mild than hot. If you’re looking for that classic yellow color, just add a little turmeric powder.

6 tablespoons organic yellow mustard seeds + 2 tablespoons organic brown mustard seeds + 2/3 cup organic apple cider vinegar+ ¼ cup local honey+ 1 1/2 teaspoons fine Himalayan salt


Combine mustard seeds, 1/3 cup water, and vinegar in a bowl and stir well to completely submerge the seeds. Cover and allow to soak at room temperature for 3 days. Swirl the bowl around a little each day to see the transformation. After 3 days, pour the mixture into a blender, add the honey and salt, and blend until smooth. Store in a sealed jar and refrigerate. It’s best to use a plastic or rubber lid, because the vinegar would corrode a metal lid.

Source: mountainroseherbs.com