Making your own Homemade Mexican Seasoning Mix is very easy and allows for you to…
Homemade Yellow Mustard
This homemade yellow mustard recipe is surprisingly easy to make with a few simple pantry ingredients and it’s more flavorful than the squeeze bottle store mustard. Your friends and family will be asking, “where did you get this great tasting mustard sauce?”
Disclaimer: Please note that some of the links in my post are affiliate links and I will earn a small commission if you purchase through those links. I will recommend products that I find to be of great quality and use! All proceeds go back into maintaining and creating for this site. Thank you!
Jump to Recipe
WHY MAKE HOMEMADE YELLOW MUSTARD?
Making this America mustard recipe gives you a mustard that is more flavorful than your typical squeeze bottle brand. You can make customize your flavor by making it little spicy or alot. If you prefer a thicker mustard then you are also able to control the consistency.
HOW DO YOU MAKE HOMEMADE MUSTARD FROM MUSTARD POWDER?
If you have never made your own mustard now is the time to try. Making a gourmet mustard at home is much easier than it sounds and the mustard will keep up to a year in your refrigerator.
It only takes one pan and a few simple ingredients. Basically you blend dry ground mustard powder, vinegar, cumin, garlic powder and paprika for an American style mustard in a sauce pan. Bring to a boil for a few minutes and then allow to cool. It’s that simple.

IS YELLOW MUSTARD THE SAME AS PREPARED MUSTARD?
Yellow mustard is the classic American squeeze bottle mustard you get in the grocery next to the ketchup. It’s also called prepared mustard because there is a process of grinding mustard seeds and mixing them with other ingredients to make the sauce. Yellow mustard seeds are the mildest of all mustard seeds which makes it the mildest of prepared mustards. If mustard is prepared with brown or black mustard seeds the product will be spicier with more heat.
TIPS FOR HOMEMADE MUSTARD
MUSTARD POWDER
WHAT IS POWDERED MUSTARD
Powdered mustard is the same as ground mustard. The powder is made by grinding mustard seeds and then sifting the seed coat out to leave a fine powder behind.
HOW TO USE POWDERED MUSTARD
- Dry rub – mustard ads a touch of heat without the long burn like chili peppers tend to do
- Salad dressing – adds flavor while acting as an emulsifier to aid the blending of oil and vinegar
- Ham glaze – adds a great acidic flavor when combined with honey
- Meatloaf – great accent to other seasonings
- Mac and cheese – add to the cheese sauce for an extra flavor profile
WHERE TO GET GOOD MUSTAD POWDER
Colman’s Mustard gives your everyday recipes a spicy kick. This gourmet hot mustard is made using time-honored traditions and the highest quality ingredients since 1814!
MUSTARD SEED VARIETIES FOR HOMEMADE MUSTARD
BROWN MUSTARD SEEDS. – Hotter than yellow seeds with a bitter flavor
YELLOW MUSTARD SEEDS – Mellow-tasting, a little spicy and slightly sweet
BLACK MUSTARD SEEDS – Hotter than yellow seeds with a bitter sharp spicy flavor
WHAT VINEGAR TO USE IN A YELLOW MUSTARD RECIPE
American yellow mustard is commonly made with white vinegar. Some recipes call for apple cider vinegar for a more acidic tang. You can also use tarragon vinegar, white wine vinegar, or any other herb flavored to add a unique flavor to the mustard.
HOW TO MAKE SPICY YELLOW MUSTARD
Here is a fun fact about mustard, heating up the mixture will produce a mellower taste while maintaining the mixture cool will make for a harsher, more spicy mustard. You can also use brown or black mustard seeds to make it more spicy.
In this recipe, I was going for mild mustard that everyone would enjoy so I mixed all my ingredients together in a pan, then cooked the sauce over medium-high heat for about 8 minutes.
FLAVOR VARIATIONS TO PREPARED YELLOW MUSTARD
- Spicy Beer Mustard: Use cold beer instead of the water and add a tablespoon of honey.
- White Wine and Tarragon Mustard: Use white wine instead of the water. Use tarragon vinegar or plain white vinegar.
- Honey Mustard: Add 3 tablespoons honey to the basic recipe.
HOW TO USE YELLOW MUSTARD
Mustard is a versatile condiment that can adds great flavor to a variety of foods.
- Dip for soft pretzels
- Condiment on hamburgers and hotdogs
- Honey mustard is a great dip for fried chicken
- Add with brown sugar for a glaze sauce on ham
- Mustard vinaigrette
- Deviled eggs or egg sandwiches
- Mustard crust on fish
- Stews
- Mac and cheese sauce
- Potato salad

HOW TO CAN YELLOW MUSTARD
Canning yellow mustard is easy and makes a great unique gift for all your foodie friends.
You can make your homemade mustard look great when you can in Weck Mini Jars. They are just the right size for gift giving.
Weck 976 Mini Mold Jar – Set of 12
Weck 726 Jelly Jar – Set of 6
CANNING STEPS FOR YELLOW MUSTARD
After you make your homemade yellow mustard recipe follow these steps to safely seal your jars.
- Immediately spoon the mustard into the hot jars, filling 1/4 inch from the rim of each jar.
- Using a non-metal utensil, remove any bubbles and add extra mustard if required.
- Wipe rims with a damp cloth to remove any food residue.
- Add rubber seals that have been sitting in warm water for 10 minutes to the top of the jar. Clamp to secure.
- Place sealed jars into a pot of boiling water and boil for the processing time stated below for your altitude. Start the timer once the water comes to a full boil.
- Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a towel. Do not adjust lids during this time.
- The next day, check jars have sealed before labeling and dating.
Altitude≤ 1,000 feet | Altitude1,001 – 3,000 feet | Altitude3,001 – 6,000 feet | Altitude≥ 6,000 feet | ||
10 minutes | 15 minutes | 20 minutes | 25 minutes |
CANNING SUPPLIES GUIDE
If you are new to canning be sure and read through my CANNING SUPPLIES GUIDE. This canning supplies guide is the perfect way to start learning how to economically can your own healthy vegetables, jams, soups, and meats.
HOW LONG DOES HOMEMADE MUSTARD LAST?
Store home canned jars in a cool, dark and dry place for up to 12 months.
Refrigerate jars upon opening and consume mustard within 1 month
HOW LONG SHOULD MUSTARD SET BEFORE EATTING?
Here is a warning, don’t taste your homemade yellow mustard after cooking. Freshly made mustard is bitter; it needs to sit and mellow for at least 24 to 48 hours. Patients is a virtue here, so place it in a jar, screw on a lid and let it spend some time mellowing before tasting.

HOMEMADE YELLOW MUSTARD AS A GIFT
This mustard would make a great hostess gift or fun birthday present. Just prepare the mustard then place in sterilized Encheng 6 oz Clear Hexagon Jars. Wrap some twine around the jar tops and tie a label on them. Be sure and tell whoever you give it to that it should be kept refrigerated.
HOW TO MAKE BEER MUSTARD
To make variations of this mustard you can change up the liquid. Instead of using water substitute beer. You could also use champagne vinegar instead fo apple cider vinegar. Another tasty idea is to add a tablespoon of honey to the finished product before you put it in the refrigerator for a sweeter mustard. Experiment, have fun with trying new flavors.
RECIPE FOR BASIC YELLOW MUSTARD
- dry ground yellow mustard powder
-  water could substitute beer instead
- Â apple cider vinegar
- Â salt
- Â turmeric
- Â garlic powder
- sweet paprika ground

Homemade Yellow Mustard
Ingredients
- 1/2 cup yellow mustard seed powder dry ground
- 1/2 cup water could substitute beer instead
- 1/3 cup apple cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sweet paprika ground
Instructions
- Whisk all ingredients in a small saucepan until smooth
- Bring to a slow boil over medium-high heat. Boil for 8 minutes, stirring every 30 seconds, so it does not stick to the pan.
- Remove from heat and allow to cool to room temperature. Then cover with lid and Allow to cure 8 to 10 hours on the counter before refrigerating or canning.
Refrigerator Instructions
- Transfer mustard to sterilized glass jars. Secure lid on jar.
- Place jars in refrigerator for 24 to 48 hours before using
- Mustard will keep up to a year in the refrigerator.
Canning Instructions
- Spoon the mustard into jars that have been heated in boiling water, filling 1/4 inch from the rim of each jar.Â
- Using a non-metal utensil, remove any bubbles and add extra mustard if required.
- Wipe rims with a damp cloth to remove any food residue.
- Put on new clean rubber seals to the top of the jar. Clamp to secure. Or screw on rings if you are using that type of seal.
- Place sealed jars into a water bath canner that is at 140 degrees. When boil returns, set timmer for 10 minutes and boil.
- Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a towel. Do not adjust lids during this time.
- The next day, check jars have sealed before labelling and dating.
- Allow to cure in the jars for a week before using.
Nutrition

Thank you for this recipe! I’m an American expat living in Denmark and it’s nearly impossible to find plain yellow mustard over here. It’s a key ingredient in my potato salad, so I’m forever lugging it back with me from my travels. Now I won’t have to :)
Wow, I never thought about not beeing able to get plain mustard there. So glad this recipe sends a little “home” to you over there. :)