Homemade Mustard

  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Yield: 3/4 cup
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3 tablespoons yellow mustard seeds

2 1/2 tablespoons brown mustard seeds

1/3 cup drinking-quality white wine

1/3 cup white wine vinegar

1 shallot, minced (about 2 tablespoons)

Pinch ground allspice

3/4 teaspoon salt

1/4 teaspoon white pepper


  1. In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
  2. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.