This homemade deli mustard is super seedy perfection and unbelievably easy to make.
I used to think I didn’t like mustard. The stuff you see in packets at every chain restaurant; in plastic squeezy bottles as vibrantly yellow as the concoction itself; on every picture of every hotdog in every sports stadium across America- I am not on board. For a shamefully long time, I thought that was all that the world of mustard had to offer.
But as it turns out, I like ALL mustard except for generic yellow. It took me longer than I would like to admit to branch out of the cheap bottom shelf mustard, poke my baby bird head out of my shell, and get in on that good mustard action.
It took me even longer to find out how easy it is to make at home. (Shout out to mom for sharing that piece of intel!) Making this mustard is literally just a matter of mixing ingredients in a mason jar and letting it sit for a few days. That’s it. If I had known I could convert time into mustard, I would have started way earlier.
I love super seedy mustards and that’s exactly what this one is. If you’re looking for something a little smoother just let it blend longer in the food processor- although I’ve never succeeded at totally eliminating all of them.
This recipe for homemade deli mustard uses both brown and yellow mustard seeds. Brown mustard seeds are spicier than yellow mustard seeds and can be a little harder to find. That said, you can usually find both in any store that has a bulk spice section, and sometimes a bulk section in general. Here in Colorado I get mine at Sprouts, although I have seen them at Natural Grocers as well. Could you use only yellow mustard seeds in this recipe? For sure. But the magic really comes from what I consider to be the perfect ratio of spicy brown seeds and yellow. The resulting mustard is just the right level of spicy and tangy and is a truly delicious condiment.
Homemade Deli Mustard
This homemade deli mustard is super seedy perfection and unbelievably easy to make.
Course Sauces, Side Dish
Cuisine American
Keyword best way to make, deli mustard, easy recipe, no cook, seeded mustard, seedy mustard, spicy mustard
Prep Time 5 minutes
Resting Time 5 days
Ingredients
- 1/4 cup yellow mustard seeds
- 1/8 cup brown mustard seeds
- 1/3 cup white wine
- 1/3 cup apple cider vinegar
- 2 tbsp honey
- 1 tsp ground turmeric
- 1/2 tsp salt, or to taste
Instructions
- Combine all ingredients in a pint-sized mason jar. Put on the lid and shake to combine.
- Let sit at room temperature for 5 or 6 days. Afterwards, pour into a food processor and pulse a few times until it reaches desired consistancy. Enjoy!
