How to make mustard - from mustard seed to condiment!

I was wondering how mustard is made, so I looked into it and it turns out to be very simple, and it was really kind of fun to make, so today let’s make some mustard from mustard seeds.

I love all forms of mustard, but today I wanna hone in on a simple yellow "American style" of mustard.

============= Full Recipe ==================

============= Ingredients ==================

1/4 cup of Dry Yellow Mustard seeds
1/4 teaspoon salt
2 tablespoons distilled white vinegar
1 teaspoon turmeric

[DBrentWalton]

I've been making homemade mustard from seeds for years. I usually don't make the American-style yellow mustard, but practically every other variety.
I soak my seeds in the vinegar I want for flavoring my mustard.

There's a comment about dijon mustard, for that @JigJagging I use a white wine vinegar. The fun part about mustard making is experimenting. Typically if I want a dijon mustard I'll add some tarragon for a slightly different, but Frenchy flavor. (Great on ham.)

I've also grown my own horse radish and added that to my mustard for a stronger flavor.

You almost can't go wrong making your own mustard. After grinding your seed, sample it every step of the way after adding various ingredients. Add a little at a time and taste before adding more.

Key ingredients I might use:
Required:
Mustard seeds (of course - I buy mine from an Indian grocery store)
Vinegar (different varieties yield different flavors)
Optional:
Water
Salt
Sugar (if you want a sweeter mustard)
Other herbs and spices (turmeric, tarragon, horseradish, beets, to name a few)

Also, after you have made it, let it sit in the fridge for a few days. It takes time for the flavors to develop.

Then, when you are ready to sample. I recommend a soda cracker so you're just getting the mustard flavor, and then I go for some summer sausage to see how well it goes with meats.

Remember, a mustard seed is like faith. It's a small thing that can lead to bigger and better things. ;)

[floramew]

Oooh, this looks easy enough even for me to do! I don't have mortar and pestle yet, but once I get around to ordering it, I'll try making this. Probably with a LOT more turmeric, bc I take it daily for the anti inflammatory properties, and enjoy sometimes mixing the amount into my food instead of just taking the pills.

[voltman]

I’m sorry you have so many asinine commenters on this, I thought this was great to use as a starting point for my mustard adventure! I didn’t watch any others and my mustard has turned out just as I wanted it. So thank you! And like Billy Joel says- don’t take any s&[¥ from anyone! Thanks again!

[musa]

I used a good pinot grigio and 50/50 brown and yellow seeds and fermented it in a dark cabinet for 3 weeks, crushed 60% of the seeds to paste, and it turned out DELICIOUS.

[bs-mtoq]

Our family has been growing mustard for 6 years. Happy to see some homegrown methods being implemented for our efforts. Thanks for sharing

[JigJagging]

Great vid! I would *love* to see a Dijon-style version

[froggies]

Love how literally no-one who watched this disliked it. You make great content, thank you for making it :)

[gotto]

Great video! Can't wait for Maillard reaction one.

[utaeyokujou]

ooohhh! no wonder I thought it was similar to the process of making garlic paste. instead of using vinegar I use oil for it, no soaking required. it's a really nice edition for sauces

[robcolone]

Dude, your videos are great. It’s great that you have over 100, 000 subscribers but you should have way more views. I’ll do my best to spread the word.

[parkmist]

Great Video!! I have some of the red mustard seeds, gonna soak them today to make some mustard for dinner. :)

[Charlotte.M.S]

I finally found something to do with that mortar and pestle I got for christmas^^

[ray]

Good video and recipe. I like the more pungent type mustard, so I’ll probably use it straight away. 👍

[DBrentWalton]

One more comment...

If you plan on putting your home made mustard in canning jars (the type with metal lids), do NOT use iodized salt, but use Kosher or sea salt (without iodine) instead. The iodine along with the acidity will eat through the metal lid in time and your mustard will taste like iron. (YUCK).

In fact, when storing anything in a jar with a metal lid, don't use iodized salt.

[MrDeathiPod]

Another great video, I can’t wait to make this one!

[simonstergaard]

Whole Pickled mustard seeds are also very nice condiment

[MBey-keqq]

Thanks so much I had no idea how easy it was to make!

[anti-ethniccleansing]

There’s a video on here somewhere of a woman showing the easiest way to deseed a pomegranate. She got her hands all dyed and stained from the red juice, but she showed a great method to get the stain out. I bet that would work for the turmeric as well!

[robertlowery]

Great job. I think it’s time to make some of my own. Thank you.

[farooqishaq]

Making this tomorrow. Thanks for recipe..