Recipe can easily be doubled.


Mix mustard seeds and mustard powder together, add water, mix well and let mixture sit for 30 min. Add vinegar and salt and mix well. Mustard will be spicy. Let it sit in a cool dark place for 24 to 72 hours; the longer it sits, the milder it will get. Once at desired heat level, refrigerate; it will last several months, sealed, in the refrigerator. See Serving Suggestions for different variations to flavor this master recipe.

Serving Suggestions

Here are some variations to flavor this master mustard recipe:

Spicy: Use regular or hot mustard powder in place of mild, use more brown mustard and less yellow mustard, or use crushed black mustard seeds in place of brown for more heat.

Maple Chipotle: Add 1 oz. maple sugar and 1 tsp. ground chipotle. (May need to add more water for desired consistency.)

Honey Mustard: Add 1 oz. honey powder. (May need to add more water for desired consistency.)

Garlic Pale Ale: Replace vinegar with 4 oz. of your favorite pale ale beer and add ¼ tsp. dehydrated roasted granulated garlic.


6 oz.

Thanks To

Laura Shute, Savory Spice Shop—Corona del Mar/Costa Mesa, CA owner

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Savory Spice Shop Ingredients
Mustard Seeds, Brown, Crushed 4 floz bottle $4.25
Mustard Powder, Yellow, Mild 4 oz bag $3.20
Sea Salt, Alderwood Smoked:Fine 2 oz bag $4.55



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