It’s one of the most loved condiments found at the grocery store, but like anything really delicious, it is even better when you make it homemade. You can customize it with various flavored vinegars, herbs, spices, beers, caramelized onions or even berries. Wasabi or horseradish are perfect additions for those who like things really hot.
The smell may be quite strong when you cook this, so make sure it’s not on a day when you have company. Start with the basic mustard and customize it as much or as little as you like.
1 cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup apple cider vinegar
¼ cup water
1 tsp honey (opt)
Place all ingredients in a bowl, cover and let sit in fridge for 48 hours. On day three, process in food processor or with stick blender until smooth. Add additional water or vinegar as needed to make a smooth, spreadable mustard.
Yes, that’s it. The flavors improve after 2 days blended, so let it mellow out if you think it’s too strong. The taste really does change as it ages. The mustard keeps in the fridge for 1 month.
Additions you can add are different vinegars (balsamic, white wine), beer in place of water and, for stronger flavor, a beer reduction you make by boiling down beer until it’s about 1/6 the original amount.
You can add herbs like chives, rosemary or thyme, caramelized onions, wasabi, chili peppers, chipotle, honey, brown sugar — go wild with your ideas. For starters you can peruse the condiment aisle at the store and get some ideas to help you create your own custom blend.
Once you have created your perfect blend, make some labels and bottle it up to serve at your next cookout. You’ll intrigue your foodie friends and probably get some orders from those who want their own jars.
Anne Boulley is a local chef and culinary instructor with a passion for artisan foods. For more information about her cooking classes and catering services, go to