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If you ever tried to buy mustard without any additives, you know already that it's nearly impossible to find any. Here are some of the most common ingredients in mustard products:
- Dijon Originale Mustard from Maille: Water, mustard seeds, vinegar, salt, citric acid, sulphur dioxide.
- Honey Dijon Mustard from Maille: Sugar, water, vinegar, mustard seeds, honey (8%), salt, spices, coloring agent: caramel, acidifier: citric acid, preservative: potassium metabisulfite.
- Colemann's English mustard: Water, Mustard Flour, Sugar, Salt, Wheat Flour, Spice, Citric Acid, Stabiliser (Xanthan Gum).
Not all the additives are necessarily bad for you but why not have a complete control over the ingredients you use, plus make your mustard taste a thousand times better? That's why I like making my own mustard, ketchup and other ingredients. Many of them are included in my apps and book but some can also be found on my blog.
Making mustard at home is easier than you may think. It takes just a few minutes to prepare and lasts in the fridge for months. For best taste, I'd recommend you leave the mustard in the fridge for at least 10-14 days before you start using it.
Tips & Substitutions
You can use freshly chopped herbs (tarragon, basil, parsley, oregano, thyme, etc.) or grated horseradish. Simply stir in when the mustard is done. The amount of horseradish depends on how strong you want the mustard to be. I like to use 2-3 tablespoons, which makes it quite spicy but not too hot. Keep in mind the flavour will change as you leave the mustard to age in the fridge and the spiciness will slightly drop.
Garlic and onion are only used to infuse the wine, so I only counted 25% nutritional values for these ingredients.
Hands-on Overall
Serving size 1 tbsp/ 15 ml
Nutritional values (per 1 tbsp/ 15 ml)
Net carbs0.8 grams
Protein1 grams
Fat1.7 grams
Calories29 kcal
Calories from carbs 15%, protein 17%, fat 68%
Total carbs1.3 gramsFiber0.5 gramsSugars0.4 gramsSaturated fat0.1 gramsSodium71 mg(3% RDA)Magnesium15 mg(4% RDA)Potassium40 mg(2% EMR)
Ingredients (makes about 2 cups, 480 ml)
Basic Yellow Mustard:
- 1 cup dry white wine (240 ml) or 1/4 cup white wine vinegar + 3/4 cup water (do not substitute wine if making Dijon mustard)
- 1/4 cup white wine vinegar or apple cider vinegar (60 ml)
- 1/2 cup water (120 ml)
- 1 cup mustard powder (120 g/ 4.2 oz)
- 1 medium or 2 small white onion (110 g/ 3.9 oz)
- 2-4 cloves garlic, sliced
- 1 tbsp extra virgin olive oil (15 ml)
- 1 tsp pink Himalayan salt or sea salt
- Optional: 5 drops stevia or more to taste
- 1 tsp turmeric
- 2-5 dashes tabasco
- pinch of black or white pepper (significantly improves absorption of turmeric)
For Wholegrain Mustard:
- only 1/2 cup mustard powder (60 g/ 2.1 oz)
- add 3/4 cup mustard seeds, whole (120 g/ 4.2 oz) - I used a mixture of yellow and brown
Instructions
- For classic Yellow Mustard and Dijon Mustard: Peel and roughly chop the onion and garlic and place in a non-reactive saucepan.
What is a non-reactive saucepan? It's a saucepan made of a material that will not react with acidic ingredients. For example, stainless-steel is non-reactive, whereas copper is a reactive material that will easily become worn off if used with acidic ingredients (lemon juice, vinegar, etc.).
- Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.
- Cool, strain and discard the solids.
- Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.
- Add stevia (if used), extra virgin olive oil and season with salt. If you're making Dijon mustard, also add the turmeric and tabasco and blend in well. Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of "ageing".
- For Wholegrain Mustard: Instead of 1 cup of mustard powder, use just half of it.
How to reduce bitterness of mustard seeds: Start by soaking the mustard seeds in water for 24 hours and then draining (discarding the water) before adding the remaining ingredients.
- In a blender, roughly blend the mustard seeds. Do not over-process.
- Follow the same steps as for the yellow mustard. Again, you will need to keep the mustard in the fridge for about 2 weeks before it's ready.
Ingredients
- 1 cup dry white wine (240 ml) or 1/4 cup white wine vinegar + 3/4 cup water (do not substitute wine if making Dijon mustard)
- 1/4 cup white wine vinegar or apple cider vinegar (60 ml)
- 1/2 cup water (120 ml)
- 1 cup mustard powder (120 g/ 4.2 oz)
- 1 medium or 2 small white onion (110 g/ 3.9 oz)
- 2-4 cloves garlic, sliced
- 1 tbsp extra virgin olive oil (15 ml)
- 1 tsp pink Himalayan salt or sea salt
- Optional: 5 drops stevia or more to taste
- 1 tsp turmeric
- 2-5 dashes tabasco
- pinch of black or white pepper (significantly improves absorption of turmeric)
- only 1/2 cup mustard powder (60 g/ 2.1 oz)
- add 3/4 cup mustard seeds, whole (120 g/ 4.2 oz) - I used a mixture of yellow and brown
Instructions
- For classic Yellow Mustard and Dijon Mustard: Peel and roughly chop the onion and garlic and place in a non-reactive saucepan.
What is a non-reactive saucepan? It's a saucepan made of a material that will not react with acidic ingredients. For example, stainless-steel is non-reactive, whereas copper is a reactive material that will easily become worn off if used with acidic ingredients (lemon juice, vinegar, etc.). - Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.
- Cool, strain and discard the solids.
- Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.
- Add stevia (if used), extra virgin olive oil and season with salt. If you're making Dijon mustard, also add the turmeric and tabasco and blend in well. Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of "ageing".
- For Wholegrain Mustard: Instead of 1 cup of mustard powder, use just half of it.
How to reduce bitterness of mustard seeds: Start by soaking the mustard seeds in water for 24 hours and then draining (discarding the water) before adding the remaining ingredients.
- In a blender, roughly blend the mustard seeds. Do not over-process.
- Follow the same steps as for the yellow mustard. Again, you will need to keep the mustard in the fridge for about 2 weeks before it's ready.
Nutrition (per 1 tbsp/ 15 ml)
Calories29kcal
Net Carbs0.8g
Carbohydrates1.3g
Protein1g
Fat1.7g
Saturated Fat0.1g
Fiber0.5g
Sugar0.4g
Sodium71mg
Magnesium15mg
Potassium40mg
Detailed nutritional breakdown (per 1 tbsp/ 15 ml)
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