Homemade Mustard

Summer is here and that means grill season! I prefer to makes my own spice blends and condiments, like Chimichurri Sauce and Kimchi. Today’s feature is a nice simple condiment, Mustard. I’m ashamed to say, this is my first time making this condiment because it is so easy to make. Thanks Tasty for the inspiration!

What I like about making my own condiments is that you know what’s going into it. No mystery ingredients like natural flavor and spices.

Mustard has pretty basic and straightforward ingredients, but I’m happy making my own and removing the mystery of natural flavor and spices. This mustard has a great zing!

Mustard is a condiment that can be used on your burgers (check out my Perfect Cheeseburger post, hotdogs, sausage, ham sandwich, etc. It makes for a great dipper for pigs in a blanket, pretzels, or ham and cheese biscuits/crescent rolls. Mustard can also used to jazz up a cheese sauce, like I did for my Bacon Cheeseburger Casserole or a potato salad. How do you use yellow mustard?


This recipe makes 1 cup of mustard.


  • 3/4 cup dry mustard
  • 1tsp garlic powder
  • 1/2tsp turmeric
  • 1 cup filtered water
  • 1 1/2TBS white vinegar
  • 1 1/2tsp salt


1. In a small pot, add your mustard powder, garlic powder, turmeric, and the filtered water.

2. Whisk the mixture, until completely smooth.

3. Bring to a simmer over medium-low heat, whisking occasionally, for 10-20 minutes, until thickened to the consistency of prepared yellow mustard. Do not let the mixture burn or dry out, so keep an eye on it.

4. Remove the pot from the heat and stir in the white vinegar and salt.

5. Let cool completely before transferring it to a clean airtight bottle.

5. Enjoy on your burgers, dogs or as a dipper, cheers!

Note: Store this in the refrigerator and the mustard should keep for up to 1 year. Combine with some mayonnaise and you have more of dijon mustard.

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