EnerSmart Magazine

Recipes - Miscellaneous

Homemade mustard

Homemade Mustard Photo

Nothing tops your hot dog like this homemade mustard. It’s an all-Canadian summer classic.

  • 3/4 cup yellow mustard seeds
  • 1/4 cup white mustard seeds (if unavailable use yellow)
  • 1 cup dry mustard
  • 1 1/2 cups to 1 3/4 cups water
  • 3/4 cup cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons salt
  • 2 teaspoons turmeric
  • 1/2 cup chopped tarragon, parsley, dill or thyme (optional)


  1. Soak the mustard seeds a day ahead in medium-size bowl, dry mustard and 1 1/2 cups of water.
  2. The second day, grind the mustard seed in your blender or processor as fine as possible. Add 1/4 cup of vinegar, the sugar, salt and turmeric.
  3. In a slow cooker, cook the mustard mixture, covered on low setting 4 hours, stirring occasionally. Never boil or the mustard will be bitter.
  4. In a small bowl, add the herbs into the mustard mixture. Fill screw top jars with the herb mustard mixture, cover and store in the refrigerator.
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