Homemade Three Ingredient Mustard
Ingredients
- 3 Tablespoons White Balsamic Vinegar
- 3 Tablespoons Water
- ¼ Cup Black Mustard Seeds
Instructions
- Place all ingredients in jar, and mix.3 Tablespoons White Balsamic Vinegar, 3 Tablespoons Water, ¼ Cup Black Mustard Seeds
- Cover and let sit on the counter for at least 2 days.
- After a few days, use the immersion blender to process your mustard to your desired consistency.
- If your mustard seems too thick, add equal amounts of water & vinegar until it's the consistency you'd like.
- Mustard will mellow out over time, if it doesn't mellow to where you'd like it to be, explore adding herbs, honey, etc.
- Store in the fridge for up to a year, keeping an eye on it to ensure it doesn't turn moldy.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Angie’s Notes
- Kick up any salad or sandwich with this spicy mustard, I think it would taste great on chicken bread for a high-protein sandwich!
- Add honey for a spicy honey mustard perfect for chicken nuggets.
Why I Love This Spicy Mustard
To start, this homemade mustard is cheaper than buying grey poupon from the grocery store! It’s also easier than going to the store. While this mustard may be a little hot right after making it, I’ll provide a few options that may help tame the heat of this spicy homemade mustard.
How To Make Homemade Mustard Less Spicy
While searching the internet for how to make mustard less spicy, I found only a few suggestions, which I’ve outlined below.
- Add honey, jam, or maple syrup
- When added to potatoes or rice, the mustard will be more balanced
- Mix with an avocado for a deliciously balanced spicy mayo alternative!
- Use warm water instead of cold
- Try adding a little lemon or lime juice
- Boiling your mixture for about 10 minutes before allowing it to sit will reduce the heat
In addition to the above options, you may consider making mustard a little differently as well. By changing the type of vinegar or mustard seed you will get a different taste! You can even mix mustard seed types to fit your needs. I recommend starting with a few small batches of mustard for the first time. Continue reading to learn more about my experiments and how to use this mustard.
Homamde Mustard Experiments
Being that this was the first time I was making mustard, I decided to make four small batches instead of one larger batch that I may not like. My recipe is already meant for small batches, but you can always double or triple the recipe.
- Option 1 & 2 (choose which color mustard you want to use)
- Apple Cider Vinegar
- Yellow Mustard or Black mustard
- Option 3 & 4 (choose which color mustard you want to use)
- White Balsamic Vinegar
- Yellow Mustard or Black mustard
While all options were spicy, I preferred the black mustard with white balsamic the best. All options did mellow out after a couple of weeks in the fridge.
I’ve been loving using my mustard mixed with salad dressings, or adding honey and dipping in my chicken nuggets! Another interesting use is to add mustard to chickpea salad, it added a nice kick of heat.
How To Use Homemade Mustard
As mentioned during this post, I’ve used mustard a few ways, and have some other ideas! I have put them all together below:
- Mix with avocado for an alternative mayo spread
- Add to salad dressing for a spicy kick!
- Pair with honey for a spicy honey mustard
- Incorporate into curries, soups, or any dish that needs some spice
- Take your potato salad to the next level by adding homemade mustard
How will you use your mustard?
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