English Mustard From Scratch

Recipe by Anne Edgell

This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard.

Top Review by Nancy Fahey

Anne, A friend of mine (older) took the time to show me how to make mustard. It was more of add a little of this and a little of that, so I went on the internet thinking there would be a wealth of knowledge on this subject. WRONG!!!! So thanks for your recipe. If your interested in mine, give me a shout, it is nearly like yours. Happy Cooking.

Ingredients Nutrition


  1. In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
  2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
  3. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
  4. Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.

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