Spicy Brown Mustard
A bold and tangy homemade mustard with a pleasant kick from brown mustard seeds. Perfect for sandwiches, pretzels, and sausages, this recipe is surprisingly easy to make and tastes far superior to store-bought versions. The key is allowing the mustard to age and mellow for a few days.
For 16 servings
4 steps.
- 1
Step 1
- a.Soak the Mustard Seeds
- b.In a non-reactive glass bowl or jar, combine the brown mustard seeds with the apple cider vinegar and water.
- c.Stir thoroughly to ensure all seeds are submerged.
- d.Cover the container with a lid or plastic wrap and let it sit at room temperature for 24 to 48 hours. The seeds will absorb the liquid, soften, and swell significantly.
- 2
Step 2
- a.Blend the Mustard
- b.Pour the entire mixture of soaked seeds and any remaining liquid into a high-powered blender or food processor.
- c.Add the salt, maple syrup (if using), turmeric powder, and ground allspice (if using).
- d.Blend on high for 1-2 minutes until you achieve your desired consistency. For a smoother mustard, blend longer. For a coarse, stone-ground texture, pulse the mixture in short bursts.
- e.Scrape down the sides of the blender as needed to ensure everything is well combined.
- 3
Step 3
- a.Age for Flavor Development
- b.Taste the mustard. It will be intensely pungent and may have a bitter aftertaste at this stage – this is completely normal.
- c.Transfer the blended mustard into a clean, airtight glass jar.
- d.Seal the jar and place it in the refrigerator to age for at least 3-5 days. This crucial step allows the bitterness to mellow and the classic spicy mustard flavor to fully develop.
- 4
Step 4
- a.Serve and Store
- b.After aging, give the mustard a good stir. It is now ready to be used on sandwiches, hot dogs, pretzels, or in vinaigrettes.
- c.Store the mustard in the sealed jar in the refrigerator. It will keep for up to 3 months, with the flavor continuing to evolve over time.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip the aging process! The initial bitterness right after blending is expected. Aging is essential to mellow the flavor and develop the characteristic heat.
- 2For a smoother consistency, use a high-powered blender. You can also pass the mustard through a fine-mesh sieve after blending to remove any remaining seed hulls.
- 3Adjust the heat level by changing the liquid temperature. Using cold water and vinegar will result in a spicier mustard, while warmer liquids will be milder.
- 4Store your homemade mustard in a sterilized glass jar to maximize its shelf life. It can last for several months in the refrigerator.
Adapt it for your goals.
Herb Infusion
Add 1 tablespoon of fresh chopped herbs like dill, tarragon, or rosemary during the blending step for an aromatic twist.
Sweeter VersionSweeter Version
For a honey-mustard style, increase the maple syrup or honey to 2-3 tablespoons.
Extra SpicyExtra Spicy
Add 1/2 teaspoon of horseradish powder or a pinch of cayenne pepper to the blender for an extra kick of heat.
Different VinegarDifferent Vinegar
Experiment with other vinegars like white wine vinegar or balsamic vinegar for a different flavor profile.
Why this is on our healthy list.
Anti-Inflammatory Properties
Mustard seeds are rich in selenium and magnesium, compounds known for their anti-inflammatory and antioxidant properties, which can help reduce inflammation in the body.
Rich in Minerals
This mustard is a good source of essential minerals like selenium, magnesium, and manganese, which play vital roles in metabolism, bone health, and protecting cells from damage.
Supports Digestive Health
The fiber in mustard seeds can aid digestion. Additionally, using unfiltered apple cider vinegar introduces beneficial probiotics that can contribute to a healthy gut microbiome.
Frequently asked questions
One tablespoon of this homemade spicy brown mustard contains approximately 30 calories, making it a low-calorie condiment.