Making Mustards


American Prepared Mustard


½ cup cold water

3/8 cup yellow mustard powder

½ tsp sumac

¼ tsp turmeric

1/8 tsp garlic powder

¼ cup distilled white vinegar


Combine water, mustard, turmeric and garlic in a small non-reactive saucepan.  Cook over low heat, stirring constantly until it reduces to a thick paste that sticks to your spoon (10 – 20 minutes).  Whisk sumac and vinegar into the mixture, then continue to simmer until reduced to the proper consistency.  Allow to cool to room temperature before transferring into an airtight container and place in refrigerator.  The mustard will taste best if allowed to sit in the refrigerator for at least 24 hours, and can be kept in your refrigerator for 3 months.


Country Mustard (Partially ground)


6 TBSP mustard seeds (mostly yellow, with some spicier brown or black if desired)

½ cup yellow mustard powder

½ cup cold water or beer

3 TBSP white wine vinegar

1 tsp sumac

Pulse the mustard seeds in a blender, spice grinder or mortar and pestle (some whole seeds is not a bad thing).  Combine mustard seeds, mustard powder, and water (or beer).  Allow to sit for at least 10 minutes before whisking in the vinegar and sumac (the longer it sits, the mellower the mustard will be).  Cover, and allow to sit on the counter at room temperature for 24 hours.

Transfer to air tight container and refrigerate.  Allow 2-3 days in the refrigerator for the bitterness to go away before using.  Can be kept in your refrigerator for up to 3 months.


Whole-Grain Mustard


¾ cup vinegar (cider or white wine)

½ cup cold water

1/3 cup yellow mustard seeds

1/3 cup brown mustard seeds

1 TBSP date sugar

1 tsp ground sumac


Combine vinegar, water, and mustard seeds is a medium bowl.  Cover with plastic, and allow to stand at room temperature for at least 8 hours (I usually set this up 24 hours in advance).  Remove ½ cup of this mixture and set aside.  Add the date sugar and sumac and pulse this mixture in a blender or immersion blender until nearly all of the seeds have been broken open.  Add the ½ cup of reserved mustard seed/vinegar mixture.  Spoon into the jars you wish to keep your mustard in (about 2 cups worth), and cover with plastic.  Allow to stand at room temperature for 1-2 days, tasting frequently until the desired spiciness is obtained (this mixture should be getting spicier the longer it rests).  Cover with air tight lids and refrigerate.  Should last 3 months in your refrigerator.



To watch Nick demonstrating making mustards with Chef AJ:  Click Here

2 thoughts on “Making Mustards

  1. Whole-Grain Mustard

    In Chef AJ’s video you told us to only add the sumac after mixing everything, to avoid adding bitterness.

    1. Thanks for bringing this to our attention. That’s mostly important for the American Prepared Mustard, as it’s the simmering that causes the sumac to become bitter.

Leave your thought

The reCAPTCHA verification period has expired. Please reload the page.