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homemade yellow mustard in a bowl with mustard seeds around it.

Easy Homemade Yellow Mustard

Gina Dickson
Homemade mustard 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?"
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Cuisine American
Servings 9 ounces
Calories 38 kcal


  • 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

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  • 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 a lid and allow to cure for 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. 
  • 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.

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  • Cure the Mustard: Homemade mustard needs time to develop its flavor. You can do this at room temperature or in the refrigerator.
  • For spicier homemade mustard, simply mix the ingredients together without cooking.


Serving: 0.25ozCalories: 38kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 196mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 14IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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