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The recipe that I have created for you is very similar to a French’s copycat yellow mustard. The type of mustard comes in a yellow squeeze bottle that goes on hot dogs, hamburgers, soft pretzels, and part of the base for deviled eggs and potato salad. 

If you’ve never attempted to make your own homemade mustard, now is the perfect opportunity to give it a try. Crafting mustard at home is surprisingly simple, and it can be stored in your refrigerator for up to a year, making it a convenient and delicious addition to your pantry.

Yellow squeeze bottle Style mustard in a jar and on a knife ready to go on a sandwich

Why Make Your Own Yellow Mustard Recipe?

When I make prepared yellow mustard, we enjoy the flavor more than the store-bought squeeze bottle variety. It only takes one pan and a few simple ingredients. 

This recipe is perfect for my grandkids to learn basic cooking skills. They can be involved in creating a classic condiment that adds flavor to a variety of dishes. Of course, they mostly love it on hot dogs and hamburgers.  Making homemade mustard is a fun and educational experience that can ignite their interest in cooking.

If you enjoy adding homemade sauces to your menus, then be sure to try my Mike’s Hot Honey Copycat, Lemon Garlic Butter Sauce, Taco Bell Red Sauce Recipe, and my readers’ favorite, Boiling Crab Sauce, The Whole Sha-Bang.

Homemade Yellow Mustard Ingredients

The ingredients for this homemade mustard recipe are super simple, and you may already have them on hand.

homemade mustard ingredients, mustard powder salt turmeric vinegar water and paprika
  • Dry ground yellow mustard powder: You will need dry ground yellow mustard powder to make this classic yellow squeeze bottle-style mustard at home. Also, don’t skimp on cheap dollar-store mustard powder. Buying high-quality mustard powder will enhance the final flavor of your homemade mustard. I like to use Colman’s Mustard powder. 
  • Water: Provides the liquid for the sauce but you could also substitute beer to make beer mustard.
  • Apple cider vinegar: Apple cider vinegar brings the perfect mild tangy flavor to the homemade mustard sauce.
  • Turmeric: Adding turmeric is what gives your mustard a classic vibrant yellow color. Additionally, it adds a subtle earthy flavor like store-bought yellow mustard.
  • Garlic powder and sweet paprika: These spices add flavor and balance to the sauce.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Equipment You Will Need

There are only two pieces of equipment you will need: a nonreactive saucepan and a whisk. 

What is a non-reactive pan? 

A non-reactive saucepan is made of materials that won’t react with acidic ingredients, like vinegar when cooking. This is important because using reactive materials can cause a metallic taste and discoloration in the food. I use a stainless steel pan; however, glass and enamel-coated cookware are good choices for non-reactive saucepans.

How to Make Yellow Mustard Step-By-Step

  1. Add all the ingredients to a small, non-reactive saucepan and whisk until it’s smooth and well combined.
  1.  Bring the mixture to a slow boil over low heat, whisking to ensure it doesn’t stick to the pan.
  2. Let it simmer for 8 minutes, stirring every 30 seconds to maintain a smooth consistency.
  1.  Remove the pot from the heat and allow it to cool to room temperature.
  2. Once the mustard is at room temperature, you are ready to cure it. This is where the flavor magic happens.  You can choose between two methods for curing the mustard. 

Curing Yellow Mustard

There are two methods for curing homemade yellow mustard. Choose the curing method that works best for your schedule and taste preferences.

Homemade yellow mustard that has been put in a jar and sitting on a kitchen counter to cure
  • The first method involves curing the mustard at room temperature, allowing it to sit on the counter for 8 to 10 hours before refrigerating or canning. Curing the mustard at room temperature tends to result in a milder and smoother flavor, similar to store-bought squeeze bottle mustard.
  • The second method is curing in the refrigerator, which requires transferring the mustard to sterilized glass jars, securing the lids, and placing the jars in the refrigerator for 24 to 48 hours before using. Curing in the refrigerator can yield a slightly sharper and spicier taste.

Both methods allow the flavors to meld and develop, enhancing the overall taste of the mustard.

Do I have to cure my homemade yellow mustard?

Homemade mustard can have a strong, pungent flavor before curing. Curing helps mellow the flavors, allowing them to meld and develop, resulting in a smoother, more balanced taste. However, some people enjoy the intense flavor of uncured mustard, so it’s a matter of personal preference.

A jar of homemade mustard with a slather on a knife

How to Make This Yellow Mustard Spicy

To create a spicier version of yellow mustard, bypass the cooking step and blend the ingredients without heating. This method can result in a hotter, more intense flavor profile, perfect for those who enjoy a zesty kick in their mustard.

If you are making uncooked mustard, it can be cured by allowing it to sit at room temperature for 8 to 10 hours before refrigerating or canning. This curing process allows the flavors to meld and develop. Be sure to label your jar of hot mustard so family members do not get a suprise when making a sandwich.  

 Storage  

After preparing and curing homemade mustard, it’s important to store it properly. Homemade yellow mustard doesn’t have preservatives like store-bought kinds, so you will need to keep it refrigerated vs. on a shelf in your panty. 

The mustard you make can be stored in the refrigerator for up to one year. It’s important to use a tightly sealed container to maintain its freshness and flavor.

Hot dog topped with a drizzle of homemade yellow mustard.

Giving Homemade Mustard As A Gift

Making gourmet prepared yellow mustard is an easy and unique gift for all your foodie friends. You can make your homemade mustard look special with one of these jars. They are just the right size for gift-giving. If you use a different jar, be sure they are an airtight container.

A gift of this homemade mustard would make a great hostess gift or fun birthday present. Prepare the mustard, then place it in a sterilized jar, 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.

I Want To Answer Your Questions & Hear Your Comments

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

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Yellow mustard that has been made from scratch curing in a jar and being tasted on a knife
5 from 3 ratings

Easy Homemade Squeeze Bottle Yellow Mustard Recipe

Prep Time: 3 minutes
Cook Time: 8 minutes
Cure time: 1 day
Total Time: 1 day 11 minutes
Servings: 9 ounces
Skip the store-bought mustard because I'm going to teach you how easy it is to make your own yellow mustard at home. This classic yellow squeeze bottle style mustard is a homemade yellow mustard recipe that is surprisingly easy to make with a few simple pantry staples. Even better, it only takes about 10 minutes of your time to prepare this recipe.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

hand showing you to tap on the ingredient to add to your walmart and target list.

Ingredients
 

Instructions
 

  • Add all the ingredients to a small, non-reactive saucepan and whisk until it’s smooth and well combined.
    1/2 cup yellow mustard seed powder, 1/2 cup water, 1/3 cup apple cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1/8 teaspoon garlic powder, 1/8 teaspoon sweet paprika
  • Bring the mixture to a slow boil over low heat, whisking to ensure it doesn’t stick to the pan.
  • Let it simmer for 8 minutes, stirring every 30 seconds to maintain a smooth consistency. You might need to turn the heat down some to prevent it from bubbling out of the pan. Stir often to prevent this. Do not put a lid on, it will draw moisture and make your mustard watery.
  • Remove the pot from the heat and allow it to cool to room temperature.
  • Once the mustard is at room temperature, you are ready to cure it. This is where the flavor magic happens. You can choose between two methods for curing the mustard.

Room Temperature Cure

  • Curing at room temperature: Allow the mustard to sit at room temperature for 8 to 10 hours before refrigerating. This will result in a milder and smoother flavor similar to store-bought squeeze bottle mustard.

 Refrigerator Cure

  • Curing in the refrigerator: Transfer the mustard to sterilized glass jars, secure the lids, and place the jars in the refrigerator for 24 to 48 hours before using. This will yield a slightly sharper and spicier taste.

Notes

 Storage  
After preparing and curing homemade mustard, it’s important to store it properly. Homemade yellow mustard doesn’t have preservatives like store-bought kinds, so you will need to keep it refrigerated vs. on a shelf in your panty. 
The homemade mustard can be stored in the refrigerator for up to one year. It’s essential to use a tightly sealed container to maintain its freshness and flavor.
Serving: 0.25oz, Calories: 38kcal, Carbohydrates: 2g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Sodium: 196mg, Potassium: 58mg, Fiber: 1g, Sugar: 1g, Vitamin A: 14IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg
Cuisine: American
Author: Gina Dickson

⭐️ One last thing, please leave a rating and comment letting me know how you liked making this recipe. This helps me provide more free, high-quality recipes for everyone.

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Update Notes: This post was originally published in 2020, but was republished with new photos, step-by-step instructions and tips, and a video in May of 2022.

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