Homemade Mustard

When I made Alton Brown's homemade pretzels for the first time several years ago, I also tried making his homemade mustard.  Since then, I've decided that making my own mustard is so tasty, easy and cheap that I started keeping it around all the time.  It begins as a zippy spread that lasts in the refrigerator for about a month, and mellows nicely over that period of time. 


To start, I place some brown sugar and spices in a bowl. 

And collect the wet ingredients in a measuring cup.

Then, stir the wet and dry ingredients together and microwave for one minute.

And use the stick blender to mix for one minute.  Then, the mixture is left to cool down without a lid.  This helps to thicken the mustard. 

As you can see, the mustard thickens as it cools.

Then, I use a funnel to put the mustard into a handy squeeze bottle.  It will keep in the refrigerator for about a month.  We use it on sandwiches, hamburgers, pretzels, and in any recipe where mustard or Dijon mustard is called for.   

Homemade Mustard 

• 1/4 cup dry mustard powder
• 2 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 cup sweet pickle juice
• 1/4 cup white wine
• 1/2 cup cider vinegar
• 1/4 cup whole yellow mustard seed  

In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder.  In a separate container (a liquid measuring cup works great), combine the pickle juice, white wine and cider vinegar and have standing by.

Place the mustard seed into a spice grinder and grind for a minimum of one minute, stopping to pulse occasionally.  Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture.  Whisk to combine.  Place the bowl into the microwave and heat on high for one minute. Remove from the microwave and puree with a stick blender for one minute.  Allow to cool uncovered on counter. Once cool, cover and store in the refrigerator for up to one month.  I like to place the mustard in a handy squeeze bottle for ease of later serving.