Easy Homemade Mustard: Sharp Yellow and Brown Beer Mustards

During his last visit, my brother was telling me how he started making his own mustard, and all the wonderful variations that can be created. Mustard is my favorite condiment, so I rounded up the ingredients to make two different types of mustard: a sharp yellow mustard and a brown beer mustard. These recipes don't require any cooking, unlike some recipes, so they were fairly quick to put together. Making your own mustard leaves you with endless possibilities for variations! Both of these mustards are quite hot when first made, but mellow in the refrigerator after a few days.
Sharp Yellow Mustard
6 TBSP yellow mustard seeds
1/2 cup mustard powder
1/2 cup water
3 TBSP apple cider vinegar
1 tsp salt
1 tsp ground turmeric
Brown Beer Mustard
6 TBSP brown mustard seeds
1/2 cup mustard powder
1/2 beer (whatever you like: stout, ale, IPA, pilsner)
3 TBSP white vinegar
1 tsp salt
1/2 tsp ground turmeric
The process is the same for either mustard. Start by grinding the mustard seeds. I used a blade-style coffee grinder for this job, which worked well. Grind to the texture you prefer. I ground the yellow seeds fairly well, but I roughly ground the brown seeds, leaving some of them whole.
In a bowl add the ground mustard seeds, mustard powder, water or beer, salt and turmeric. Mix well until well combined. Set aside for 15 minutes or so. The mixture will thicken up. Add vinegar and stir in to combine. Transfer mixture to airtight jar (I use a pint Mason jar) or plastic container.
Put in refrigerator for 24-48 hours. The mustard will be hot and sharp, but you will find it will mellow out the longer it sits in the refrigerator.

[@charlestatem3099]

Kevin, shout out to your brother Greg for his great idea for a mustard show. I don’t think I’ve ever seen a mustard put together on video. Thanks so much and cheers!

[@cavalcadeoffood]

Thanks, Charles! My brother was a great inspiration!

[@jeffreyw2489]

Man, I like to watch the evolution of your KZbin channel. This one is so genuinely cool! You've inspired me. I envision hosting a "build your own mustard" party for the holidays. What a fun project that would be. Thanks for the video.

[@cavalcadeoffood]

What a great idea, Jeffrey! It would make a fun party activity and everyone could leave with a gift of homemade mustard!

[@dianadunaway656]

This was a fun episode, truly unique! For those who might be interested, the National Mustard Museum is in Middleton, WI. Yup, a museum just about mustard, a small and quaint building. Visited this many years ago, all kinds of mustards from across the states and across the world with a super fun gift shop. They hold a competition annually. I do love mustards! Thanks Kevin and Maryann🎉

[@cavalcadeoffood]

Hi Diana! I know that mustard is big in Wisconsin and a couple of the big brands are made there. Next time I'm that way I will check out the mustard museum! Thanks for letting me know!

[@046Bluehill]

Thank you, Kevin. We will have to try making our own mustard. Mustard reminds me of a family story told to me by my Father's older brother. When Dad was a small boy just learning to read, he would read the jar of French's mustard in a halting manner: "Children like it ---and it is -- good for them." Madison Avenue was present even back then--Dad was born in 1910.

[@cavalcadeoffood]

Hi Bluehill! Thanks for sharing that story about your dad reading the mustard jar when he was young. The power of advertising!

[@VickiFromMichigan]

This was fun! Thank you Kevin and Maryann!🥰

[@cavalcadeoffood]

Thanks, Vicki!

[@KATOLV2]

Lays Potato Chips dipped in yellow mustard. Yum. Learned that years ago, now my daughter does it...

[@cavalcadeoffood]

Never thought of dipping potato chips in the mustard, but it makes sense! Something about the salty and the tang of the mustard! Thanks!

[@gregbudig5014]

"From the land of sky blue water, comes the beer refreshing.... Hamm's" Greetings from Minnesota! That looks so cool! Will have to try it. You should do an episode about making Bavarian soft pretzels at home! I hear they're fairly easy to do. Take care!!

[@JWimpy]

I was just about to write the same thing. I grew up singing that jingle. And I didn't even know Hamms was still around.

[@gregbudig5014]

@@JWimpy You knew that it was time for Minnesota Twins baseball when you saw the Hamm's bear on tv!! I believe that it's brewed in Milwaukee now. The only vintage beer from that era still brewed in Minnesota is Grain Belt.

[@scooterdover2771]

Hey, I was going to say that. It is/was Minnesota. I remember a bear being part of it?

[@gregbudig5014]

@@scooterdover2771 The Hamm's brewing company was a major advertiser for the Minnesota Twins back in the 60's and 70's with the Hamm's bear being an honorary mascot for the team. Those commercials were wildly popular at the time!! That song is still stuck in most older Minnesotans heads. Hamm's, Grain Belt and Schmidt were the big three in Minnesota beer back then. Sadly only Grain Belt is the last of the three still brewed in Minnesota, but Hamm's has been gaining in popularity lately.

[@PC-un7zf]

I'm not the only one!! yes, the old Hamms beer commercial with the bear ❤

[@jamesstout3430]

Thanks for another fantastic post!

[@cavalcadeoffood]

You're welcome, James!

[@russbear31]

Love this video, Kevin. Recently I've been trying to make more pantry staples from scratch instead of buying them. It just seems more healthy and wholesome. 😅 Years ago I remember seeing Mark Bittman's recipes for mustard in his "How To Cook Everything" cookbook. I've always wanted to try it. You've inspired me. I also wanted to share a "Martha Stewart Pro Tip" about cleaning blade coffee grinders so your mustard won't taste like coffee and your coffee won't taste like mustard: Grind a few slices of stale bread in the grinder to clean it. The bread crumbs will mop up the little bits of coffee or mustard (or other herbs you grind in it) along with the smells and scents. Dump out the bread crumbs and follow up with a wet papertowel. Your coffee grinder will be spotless and ready to either grind coffee or herbs again. I'm lucky. A couple of years ago I invested in a good burr mill coffee grinder, but I still have a few $20 blade grinders in the kitchen that I now use exclusively for herbs. 😅

[@cavalcadeoffood]

Hi russbear! I've been wanting to try Bittman's recipe. If you try it, let me know how it is. The tip from Martha Stewart makes good sense for cleaning the blade grinders. I don't use them for coffee. Like you, I prefer a burr grinder, but the stale bread would make for an easy cleaning. Thanks!

[@WeHadOneOfThose]

We still get the mustard in a jar from childhood here, but great to see you make it Kevin , the variations are endless !!

[@cavalcadeoffood]

Thanks! I do see the jar from time to time - glad they still make it that way!

[@michaelcoffey7362]

Tasty, I like mustard, and dip pretzels into it a lot, yellow and grey poupon. 🥰

[@cavalcadeoffood]

Perfect with pretzels, Michael! Thanks!

[@BritInvLvr]

I need to make these. My husband loves mustard.

[@cavalcadeoffood]

Hope you try it, BritInvLvr!

[@Theaterverslaafde]

Oeh! I'm curious!

[@DavidKozinski]

Such a fun idea. I have seen ketchup videos before but too much work involved. I'll give this a go for a batch of Beer Mustard over the weekend! Na zdrowie!

[@cavalcadeoffood]

Thanks, David! I like the beer mustard the best - hope you try it!

[@DavidKozinski]

Gave it a go on Sunday and it was nice and spicy. @@cavalcadeoffood

[@HumbleVoyager]

I never thought of making my own mustard! I'm definitely going to do this. Thanks to you, your sister and brother for sharing! Have a wonderful day, Kevin, Mary Ann and Greg!!

[@cavalcadeoffood]

Thanks, Nancy! Hope you try it!

[@nanci6134]

These are perfect for our upcoming Ukrainian / Polish Easter. We do a horseradish beet condiment with the pork but this will be amazing!!! Yes we still buy mustard from Germany, in the glass jar with handle, so whenwe are donewith mustard you have an orange juice glass.

[@cavalcadeoffood]

Hi Nanci! This mustard - within the first week or so - will certainly replace the horseradish! After a couple of weeks it mellows quite a bit. I haven't seen that German mustard in the glasses in a long time, glad it's still around! Thanks!

[@charlessommers7218]

Great show

[@cavalcadeoffood]

Thank you, Charles!

[@judyp.6753]

I’m a mustard gal! Yum! Never knew how it was made or that you could make it yourself. Great video! Thanks! 😊

[@cavalcadeoffood]

Hi Judy! I'm with you - I always preferred mustard!

[@MiddleAgeMike]

When I get a snack attack, I load mustard onto celery sticks and broccoli.

[@cavalcadeoffood]

That's a healthy snack, Mike!

[@robertleadbetter3635]

I love watching your video's and I love mustard. I'm going to try this TY

[@cavalcadeoffood]

Hope you make some mustard, Robert!

[@donnaclinton5578]

This was a good video! I like to make my own Chinese restaurant style mustard sauce as I have a market that sells the Asian dried mustard powder. Now I can try these as well. These would make a nice gift to bring to a summer BBQ as you’ve said. Would also be nice for OctoberFest. Thanks to you, MaryAnne and your brother for the suggestion.

[@cavalcadeoffood]

Hi Donna! I'll have to find some of that Asian mustard powder because I really love that hot mustard the restaurants make! Thanks!

[@Theaterverslaafde]

Thanks for this! I'm going to have a go at this soon 👍🏻

[@cavalcadeoffood]

Thanks, Linda!

[@Ladythyme]

EXCELLENT VIDEO! Oooo this type of topic is fantastic! I love seeing how the basics were made 😊 I bought seeds to try to do this awhile ago but never got around to it….guess the universe is telling me something 😉… Thanks for the tips! I love mustard as well 😍… do you know what they add to Polish mustard to make it Polish mustard? 🤔…..HA HA HA Maryanne…”But you still make a mess!” …Spoken like a true Sister! Lol

[@cavalcadeoffood]

Thanks, Ladythyme! Sounds like you have all the makings for the mustard! I'm not sure what is in Polish mustard - maybe a little garlic or horseradish? Marianne always tells it like it is!

[@garystaab7835]

Your videos are amazing and so much fun! Thank you! Gary

[@cavalcadeoffood]

Thank you for watching, Gary!

[@kimworkman2425]

Great idea. Never thought to make this but definitely worth trying

[@cavalcadeoffood]

Thanks, kimworkman!

[@graphicallydeb9897]

Love mustard! On everything!

[@cavalcadeoffood]

Me too, Deb! Thanks!

[@suzanneandersen7319]

This was great Kevin, I definitely want to try this! I like a milder mustard like MaryAnn but my husband likes the strong hotter mustard. Thank you for sharing!

[@cavalcadeoffood]

Hi Suzanne! Your husband will like the mustard within a couple days of it's making, and you might like it after a couple weeks in the fridge. It does mellow out quite a bit. Thanks!

[@jonathan_nc]

I never met a mustard I didn't like, but I don't ever put it on a hamburger. Too strong--all you taste is the mustard. I bought a 105 oz. jar of Dijon mustard and I'm getting to the bottom of it, to tell you how much I like mustard. On hot dogs, bratwurst, ham sandwiches, and in sauces for fish and chicken. I never knew exactly how it was made, until now. Thanks for the demonstration. I have the exact same coffee grinder and I agree that it's better for spices.

[@PC-un7zf]

Jonathan, as a fellow Dijon lover you must try 'Holy Yum Chicken'. An unusual recipe of dijon mustard, maple syrup and rice vinegar poured over chicken thighs and baked. So unusual and so good!!

[@cavalcadeoffood]

Hi Jonathan! That's a big jar of mustard! But it's good with so many things. I love Dijon, too. I often bring back a few jars from Paris when I go in the spring. They have shelves of different Dijon mustards that you don't see in the US. Thanks!

[@scooterdover2771]

Nice episode. I liked the hot mustard and the brave face.

[@cavalcadeoffood]

LOL - thanks, Scooter! I really enjoy hot/spicy foods - more so as I've gotten older. This mustard was hot - but I had some on a burger just yesterday and it's toned down considerably. Hardly any heat at all. Thanks!

[@bbushor1965]

Looks delicious 😋

[@cavalcadeoffood]

Thanks, bbushor!

[@MiddleAgeMike]

If there's no carbs or sugar I'm all in. Right now in my fridge(store bought), I have stone ground, spicy brown, Dijon, roasted garlic, and dill pickle mustard. I also have honey and honey chipotle mustard, but save it for a cheat day 😀.

[@cavalcadeoffood]

Hi Mike - seems like most mustards are sugar/carb free, which makes it a healthy condiment. Thanks!

[@TuckerSP2011]

Nice episode! I do like the idea of being able to customize mustards. I know I can buy mustard seeds in the Indian grocery store but where else can I find different varieties of seeds?

[@cavalcadeoffood]

Hi Tucker - I get mine at the bulk food store, but they just have the yellow and brown varieties. I'm sure others could be found online. Thanks!

[@fightinginflipflops7731]

Great episode! Can't wait to make this and add a little paprika and garlic powder. So far, mustard is one of the few things still made without added soy. Maybe I missed it, but how long will it last in the fridge?

[@cavalcadeoffood]

Hi flipflops! Paprika and garlic powder would be great things to add in! I've found that it lasts a few weeks in the fridge... I usually use it all up within that amount of time. Thanks!

[@nanetterolph2972]

How about one made with wine, balsamic vingar!

[@cavalcadeoffood]

Hi Nanette! Yes - you could add some wine or alter the type of vinegar. Lots of variations! Thanks!

[@ronaldbaker3047]

I love that stove! What model is it?

[@cavalcadeoffood]

Hi Ronald - that's a 1954 General Electric Liberator range. Thanks!

[@Theaterverslaafde]

Hi Kevin, trust me to screw even a simple recipe like this up! 🤭. I ground the yellow seeds, and then mixed everything, including the vinegar! Oopsie! Now, after two days in the fridge, it tastes delicious. But of course I'm curious what the difference is, so I will make a 'propper' batch to compare. And write the ingredients in a different order, as to not make this mistake again.

[@cavalcadeoffood]

Hi Linda! Sounds like it still turned out fine! I am wondering if there would be a difference, so if you make another batch please let me know. As the mustard continues to sit in the fridge it will become less sharp. Thanks so much!

[@Theaterverslaafde]

Will do! ​@cavalcadeoffood

[@lukelucy1980]

Did you buy Mustard Powder, or did you just grind your seeds finer / to a powder. How many seeds did you start with to make the powder? I'm going to add the mustard to my relish dish :) Thank You.

[@russbear31]

The recipes are in the expanded notes for the video. Kevin used only 6 tablespoons of whole mustard seeds. He then ground them down, using an inexpensive blade coffee grinder.

[@cavalcadeoffood]

Hi lukelucy - I bought mustard powder and I bought whole mustard seeds. I only ground the seeds. The mustard powder was ready to go. I find that the mustard powder you buy in the store (I get mine at a bulk food store) is finer than I can make myself. Thanks!

[@lukelucy1980]

Thank You so Very Much. I'm so happy to have fond you. I'm binge watching your old shows. Who Needs Netf--- :)@@cavalcadeoffood