Customizing Mustard

Jan 3rd, 2012

A few of us have tried our hand at making barbeque sauce.  Making your own jam became pretty popular for a while. And some crafty Martha Stewart types like to make their own ketchup.  But mustard isn’t really a condiment that people brag about making on their own.

Well why not!  Who doesn’t love mustards spice? And with mustard seeds or powder you can customize your own mustards with ease.

Mustard seeds are used when you want that whole grain, grittier, crunchy texture.  There are three types, yellow (this is the mildest and what’s most always used in American mustards), brown, and black.  All seeds need to be soaked for 1-2 days to soften.

Mustard powder is ground mustard seed.  You’ve probably seen a can of it and just not realized what it is.  Colman’s comes in that yellow tin and is a blend of yellow and brown seeds.  To make mustard from the powder, you need to mix it with liquid—most common of which is water or beer, and let sit over night.

Now comes the fun part! Do you want spicy? Tangy? Something to go with your hot dog??

Here’s a recipe for sweet mustard with a kick that’s made for sandwiches.


  • 6 tablespoons yellow mustard seeds
  • 2 tablespoons brown mustard seeds
  • 1/3 cup water
  • 3 tablespoons cognac
  • 2/3 cup white wine vinegar
  • ¼ cup brown sugar
  • 1 teaspoon salt


  1. Mix the yellow and brown mustard seeds, water, cognac, and white wine vinegar in a bowl.  Make sure the seeds are completely covered.  Cover and let the mixture sit for 2-3 days (until the seeds are soft) at room temperature.
  2. Pulse the soft mixture in a blender with the brown sugar and salt until you’ve achieved your desired texture.
  3. Spread on a sandwich and love!

-Arianna Schioldager

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