Homemade Mustard

Extra additions to this versatile recipe can include turmeric, garlic, tarragon, sugar or honey, salt, and more.


[ingredients-list title=”Ingredients” serving_size=””]

  • 1/3 cup mustard seed
  • 3 tablespoons dry mustard
  • 1/2 cup cider vinegar
  • 1/2 cup dark beer
  • 2 garlic cloves, minced


  • 1/4 cup firmly packed light brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice


[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a small bowl, combine the mustard seed, dry mustard, and cider vinegar. Cover the bowl with plastic wrap and let the mustard mixture stand at room temperature for 3 hours.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a small saucepan, combine the dark beer, garlic, brown sugar, salt, ginger, and allspice. Stir in the mustard mixture. Over moderate heat, bring the mixture to a boil; reduce the heat to low and simmer for 5 minutes, stirring occasionally.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Spoon the mustard into a hot, clean canning jar and seal tightly. Let the mustard cool to room temperature. Store in a cool, dark place and in the refrigerator after opening. Makes about 2 cups.[/step-item]


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Originally Published in Reader's Digest