Homemade herb mustard is a terrific way to spice up your food storage and add variety to otherwise bland pantry basics. The flavor possibilities are endless.
My family likes to store our pantry basics in as natural a state as possible. We use our food storage daily and are constantly rotating the items. Whole foods can be a bit bland, and I am always looking for ways to bring new, flavorful condiments into our menu rotation. One of the ways I do that is with herbed mustard.
Mustard seed can be purchased at a local specialty shop or found online at Spices for Less, San Francisco Herb Company or Amazon. The dried seeds last for many years and just half a cup of seeds will turn into one cup of herbed mustard. Store the seeds in a Mason jar, with a tight fitting lid, until you are ready to use them.
Homemade Herb Mustard from Seed
Ingredients for 1 cup of herbed mustard
- ½ cup Mustard Seed
- 1 teaspoon of dried herbs (your choice – consider dill, basil or rosemary)
- 3 ounces of Apple cider vinegar or Balsamic Vinegar
- 1 ounce of filtered water
- a mason jar or glass bowl with a cover
- Add the mustard and herbs to the jar
- Pour in the vinegar and water, stir and let the seeds soak up the liquid, approximately 3 days.
- If the seeds seem to be too dry, on the second day, add more water or ACV in one-ounce increments, to cover them.
- Once the seeds have expanded – mine doubled in size in 3 days – drain off and reserve any liquid that wasn’t used by the seed.
- Put the soaked seeds into a food processor and grind until your mustard is the consistency you want. Add back the reserved liquid if needed.
This mustard was made with yellow seed and is moderately spicy. You may want to use brown or black mustard seed for even more flavor.
Skip the soak and use mustard powder instead
For quick homemade mustard without the soak, add 1/4 cup mustard powder, herbs, and spices to a glass bowl. Slowly add Apple Cider Vinegar and water, stirring to get it to the consistency of ketchup.
Heat the mixture in the microwave for 1 minute to meld the flavors together. Use immediately or refrigerate for a few hours for more depth in the flavor.
Use Herbed Mustard
If you are ever dependent on your food storage to survive you will be glad to have spices and mustard seed, and the knowledge to use it. The first thing I did with my homemade mustard – whip up an egg salad sandwich!
The best part about homemade mustard is the ability to make so many flavors. You could mix a batch for each family member and make it just the way they like it.
Here are some additional ideas for herbed mustard combinations:
- Dill seed or dill weed
- Chili powder made with various heat ratings
- Honey or brown sugar for sweetness
- Hickory smoke
- Dehydrated tomato pieces
- Grated citrus peel (lemon, lime, grapefruit)
- If you add turmeric you will get the traditional yellow mustard look and taste
Take a walk down the condiment aisle for other herb and spice combination ideas!
Homemade mustard will continue to age and deepen in flavor in the refrigerator. It will keep for up to 6 months in the refrigerator, however making it in small batches pretty much ensures you won’t have it around for long.
Attainable-Sustainable: Grainy Gourmet Mustard
Nitty-Gritty Life: Cranberry Mustard
Learning and Yearning: Homemade Probiotic Honey Mustard
GreenEvi: Mandarin and Orange Mustard
Shared with Simple Homestead Hop