Total Time
Prep 45 mins
Cook 0 mins

After one taste of this sharp, spicy homemade mustard, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds.

Ingredients Nutrition


  1. Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
  2. Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
  3. Transfer to a bowl and stir in the tarragon.
  4. Store in a tightly-covered container in the refrigerator for up to one week.


Most Helpful

This is really good! My family loves mustard so I decided to make this. They really enjoyed it and it's much better than store-bought kind, but most things are! Made for ZWT4 for the Tastebud Tickling Travellers.

Lainey6605 June 25, 2008

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