Easy Homemade Mustard Three Ways

Step 1For 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.).

Step 2Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.

Step 3Cool, strain and discard the solids.

Step 4Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.

Step 5Add 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".

Step 6For 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.

Step 7In a blender, roughly blend the mustard seeds. Do not over-process.

Step 8Follow 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.