The Etsy Blog

How-Tuesday: Mustard


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(Music by Barry London, fONKSQUISh)

Prized for its heat and assertive zip, mustard has been used as a flavor booster since the Middle Ages, if not earlier. For this month’s How-Tuesday, we’re showing you how easy mustard is to make at home, offering a recipe so good, you’ll be looking for excuses all summer long to slather this tasty condiment.

There are three kinds of mustard plants, each producing a different colored seed: black, brown and yellow or white. Made from the harvested seeds, mustard becomes spreadable and pungent when ground and mixed with an acidic liquid, such as wine or vinegar. While whole mustard seeds are commonly available, when buying your mustard seeds, remember that black and brown are the hottest and yellow and white are milder.


To learn the ins and outs of mustard-making, we caught up with the always charming and knowledgeable Michelle Fuerst (esteemed chef from Bay Area trailblazers Zuni Café and Chez Panisse) at local foodie favorite, The Brooklyn Kitchen. Used in dishes around the world (and particularly popular in Asian cooking), mustard seeds need at least 24 hours of soaking before mustard magic can commence. Here, Michelle makes a coarse, slightly hot mustard using yellow and brown seeds. She balances the base with fruity vinegar and a touch of sugar.

Once blended, the mustard should sit at room temperature for one to two days. During this resting period, mustard, as Michelle said, “off gases” and looses its sharp bite.

Mustards are tinker-friendly, and to make yours unique, Michelle suggests adding some pounded garlic, herbs or even beer to her basic mustard recipe. For summertime use, brush mustard on chicken, salmon or rabbit and then grill. It also makes for flavorful vinaigrettes and adds dimension when stirred into countless sauces and pastas.

Basic Coarse and Spicy Mustard


3 tablespoons yellow mustard seeds
3 tablespoons brown mustard seeds
2/3 cup cider vinegar
2½teaspoons salt
3 tablespoons wine
1 teaspoon honey or sugar


Soak mustard seeds in vinegar for 24-48 hours.

Blend the soaked mustard seeds until coarsely ground; they should start to turn into a puree. Add the vinegar and continue to puree for 30 additional seconds.

Add the salt, wine and honey or sugar. Blend until the mustard is evenly mixed and spreadable. Thin with water, if needed.

Let mustard sit out at room temperature for 1-2 days before enjoying. Note that the mustard’s heat will mellow during this time. Once desired sharpness is achieved, bottle the mustard and store in refrigerator.

For spicy honey mustard, omit the wine from the above recipe. Blend 3 tablespoons honey and 1 tablespoon beer into the mustard.

Special thanks to The Brooklyn Kitchen for use of their wonderful kitchen space.

More Recipes | How-Tuesday Archive |

  • CarryTheWord

    CarryTheWord says:

    How fun! I've got to try it!

    4 years ago

  • notApplicable

    notApplicable says:

    SiMpLe enOuGh noT tO tRy! ThANks foR shARing! YUp, LuV mUstarD moRe than ketChup!

    4 years ago

  • gildem

    gildem says:

    Excited to try! thanks

    4 years ago

  • dayslonggone

    dayslonggone says:

    Wow! Thanks so much for sharing! I will have to try it out!

    4 years ago

  • virginiaclara

    virginiaclara says:

    I really want to try growing and making my own mustard this year! I just cant find mustard seeds anywhere (I can only find mustard seed the ingredient). Anyone know where to find some?

    4 years ago

  • paramountvintage

    paramountvintage says:

    my boyfriend loves mustard. i'm going to make him some from scratch! great article!!!

    4 years ago

  • vitamini

    vitamini says:

    Mmm, I love mustard!

    4 years ago

  • blessedvintage
  • JudiPaintedit

    JudiPaintedit says:

    Mmmmmm.... sounds good!!!!!

    4 years ago

  • AvianInspirations

    AvianInspirations says:

    oh my gosh, I had no idea it was so easy!

    4 years ago

  • sleepyking

    sleepyking says:


    4 years ago

  • sleepyking

    sleepyking says:


    4 years ago

  • studiorandom

    studiorandom says:

    Mustard seed the ingredient... IS mustard seed. Unless it's been irradiated or is too old, it should be viable as something to grow.

    4 years ago

  • LakesEdge

    LakesEdge says:

    I love mustard, yummy :D

    4 years ago

  • TheMillineryShop

    TheMillineryShop says:

    Mustard seed is readily available at many supermarkets and certainly easy to find online. Great MUSTARD however, is not always available and is something I never thought to make. Count on Etsy to open up yet another world for me.

    4 years ago

  • Joyousworld

    Joyousworld says:

    Thank you for this great how -to.... I've got my seeds soaking. Can't wait to taste it.

    4 years ago

  • uramichi

    uramichi says:

    Mustard is one of my favorite condiments, especially in summer! I'll definitely try this at home. :)

    4 years ago

  • Iammie

    Iammie says:

    I don't like mustard, but this looks good! I'll try it again. :)

    4 years ago

  • quirkyshop

    quirkyshop says:


    4 years ago

  • Lishpwee

    Lishpwee says:

    I will have to try this! By the way, at the end of the credits it says "Broolyn Kitchen". Great video though! :D

    4 years ago

  • shopfancyfree

    shopfancyfree says:

    looks wonderful! have got to try this! (:

    4 years ago

  • theroyal

    theroyal says:

    i love how tuesday :)

    4 years ago

  • TheScarfTree

    TheScarfTree says:

    Very nice, I can smell the aroma already! Don't like mustard to hot please - must be just right! Thanks for the lovely article! Thanks!

    4 years ago

  • CuffandCollar

    CuffandCollar says:

    I've got to try this recipe, thanks for sharing!

    4 years ago

  • danielkelly

    danielkelly says:

    I really want to try growing and making my own mustard this year! Air Max 2011 I just cant find mustard seeds anywhere (I can only find mustard seed the ingredient). Anyone know where to find some?

    4 years ago

  • devitjandra

    devitjandra says:

    Aww..mustard - simply yummy! Our preference: fig mustard.

    4 years ago

  • Dryw

    Dryw says:

    I never tried to make mustard, I'll definiterly try this recipe if I find the seeds!

    4 years ago

  • BozenaWojtaszek

    BozenaWojtaszek says:

    Great post! Very inspirational, also for my art: Thank you!

    4 years ago

  • LittleWrenPottery

    LittleWrenPottery says:

    Cute video, my dad really hates mustard but I quite like it its just got to be added to the right kinda food! Also honey mustard makes for a great salad dressing yum...

    4 years ago

  • ikabags

    ikabags says:

    I love how Tuesday :) In Paris wednesday :)) Thanks so mcuh !

    4 years ago

  • redemptionart

    redemptionart says:

    Coleman's mustard made into a paste, in shoyu...perfect for dipping fresh sashimi! yum! aloha!

    4 years ago

  • AudreysBrush

    AudreysBrush says:

    Really nice. Thank you for sharing. Awesome Mustard !

    4 years ago

  • dragonhouseofyuen

    dragonhouseofyuen says:

    was very interesting reading until I got to this very sad bit - 'For summertime use, brush mustard on chicken, salmon or rabbit and then grill.' - surely it is a reflection of a society's empathy (or lack of) for other living beings when they flippantly throw in 'edible' animals without any thought - I do rabbit rescue advocacy work - and thanks - but this really makes it all the harder to get the message out there that rabbits are already terribly mistreated! etsy - You Should Know Better ! .......

    4 years ago

  • JustOffNormal

    JustOffNormal says:

    I'm still dreaming about a random road trip stop in Wisconsin to the World's Largest Mustard Museum. (It was maybe 300 square feet- but hey- the shop had free tasting!) Thinking about the garlic and white wine mix there still gets me craving pretzels.

    4 years ago

  • beverlytjenkins

    beverlytjenkins says:

    I also own a Cafe & Catering Co. (besides making mosaics here) and have always been enthralled with Mustards ... My Honey Mustard is delicious by the way!! Thank you for sharing!! Cannot wait to make me some mustard :) Beverly

    4 years ago

  • chickfamilyink

    chickfamilyink says:

    I love the chemistry of those two. Thanks for pointing out the flirting.

    4 years ago

  • thevelvetheart

    thevelvetheart says:

    Can't wait to try this. Thanks!

    4 years ago

  • backyardbirdsong

    backyardbirdsong says:

    Haha! brilliant... mustard and gherkins = unbeatable

    4 years ago

  • elizabethwren

    elizabethwren says:

    must try this- thanks !!!

    4 years ago

  • lindaketelhut

    lindaketelhut says:

    One of my favorite condiments! Must try - thank you!!

    4 years ago

  • MegansMenagerie

    MegansMenagerie says:

    Sounds great! A must try!

    4 years ago

  • Parachute425

    Parachute425 says:

    Who knew it was so easy? Great hoiday gift idea or wedding favor. (designing label in my head)

    4 years ago

  • AurDenDesigns

    AurDenDesigns says:

    Perfect for this time of year.

    4 years ago

  • Wingnut51

    Wingnut51 says:

    Im going to have to try this. Sounds interesting. Im not a fan of mustard much unless its Honey Mustard for my chicken nuggets :) I wonder if it matters what kind of wine you use. Hm I guess experimentation is going to make it more fun.

    4 years ago

  • FreakyPeas

    FreakyPeas says:

    wow, what a great blog. thanks etsy.

    4 years ago

  • pitterpattertutus

    pitterpattertutus says:

    Oooh! I love this! I grew up down the street from the oldest mustard mill in the country that is still stone ground (Raye's!) and buy it by the gallon! This will be a great addition to summer bbqs!

    4 years ago

  • BingoBox

    BingoBox says:

    We are going to make our own mustard now - thank you. ps - We miss Zuni's Caesar salad !!

    4 years ago

  • SoliDeoGloriaSDG
  • kathyjohnson3

    kathyjohnson3 says:

    Thank-you for sharing!

    4 years ago

  • NicoAndMooMoo

    NicoAndMooMoo says:

    now I only need a pretzel! :D

    4 years ago

  • amckernan

    amckernan says:

    Yum! Thanks Etsy! And please do not turn this into a vegan/omnivore debate, you are NOT a better person than anyone else on here that does eats meat, we simply have different viewpoints on what is ok for humans to eat, and Etsy wants to appeal to ALL of their audience, which includes us meat eaters!

    4 years ago

  • ChrissiesRibbons

    ChrissiesRibbons says:

    Oh this is SO FUN! Love these two together! WIll try out this recipe at our next BBQ... yum!

    4 years ago

  • emilybidwell Admin

    emilybidwell says:

    Whooot! This is so cool.

    4 years ago

  • accentonvintage

    accentonvintage says:

    Great article! Love all kinds of mustard!

    4 years ago

  • indigobjects

    indigobjects says:

    There is an independent sandwich shop in my hometown that has been there for years. Every time any sandwich is ordered, the owner/operator says, "Whaddaya want on it, MUSTARD?!" I heart mustard! Enjoyed your tutorial blog!

    4 years ago

  • tigersanddragons

    tigersanddragons says:

    We enjoy fancy mustards but it seems that most flavoured ones are based on Dijon mustard and my partner can't stand Dijon. Thanks for the recipe, now we can make our own!

    4 years ago

  • bhangtiez

    bhangtiez says:

    mmmmmmm.......mustard..........thanks for sharing!

    4 years ago

  • littlecuriosityshop

    littlecuriosityshop says:

    This is wonderful!!! I love mustard and I love to cook, but I never thought it would be so easy to make my own!

    4 years ago

  • KettleConfections

    KettleConfections says:

    This looks so delicious and simple, can't wait to give this a try. Thank you for sharing this with us!

    4 years ago

  • sophiesbeausavon

    sophiesbeausavon says:

    mmmm those all sound very yummy!

    4 years ago

  • myneedlehabit

    myneedlehabit says:

    Totally Love Mustard, So Absolutely Must Try This!

    4 years ago

  • AlpineGypsy

    AlpineGypsy says:

    Oh YUM! I didn't know it was so easy to make mustard?? Must try it, thank you ♥ Heidi

    4 years ago

  • Verdurebydesign

    Verdurebydesign says:

    Our fridge door is full of different mustards. They are great to take camping. Thanks for the post.

    4 years ago

  • OrderlyCivilians

    OrderlyCivilians says:

    MUSTard! I'm only a fan if it's in bbq sauce, honey mustard, or as an added kick to brown sugar baked yams!

    4 years ago

  • chucklarge

    chucklarge says:

    so great!

    4 years ago

  • girliepains

    girliepains says:

    Oh! I saw some mustard seeds in my local spice ailse at a supermarket this morning! What a coincidence. Who would buy mustard seeds on Etsy? omg

    4 years ago

  • Threads30Thirty

    Threads30Thirty says:

    Mustard is my fave. if you have nothing else this can still make the perfect turkey sandwich. Thanks! I made it with more of the dark seeds very tasty!

    4 years ago

  • AccentsandPetals

    AccentsandPetals says:

    Thank you for sharing.Gotta try this . i love making Nepali momos with mustard sauce.

    4 years ago

  • DogwoodWinter

    DogwoodWinter says:

    The mustard family is seriously one of the coolest plant families ever! Besides being tasty, mustard has a lot of the beneficial properties that Brassicaceae boasts in general. I've actually been thinking about fresh mustard seed lately -- I guess this is a timely how-to!

    4 years ago

  • beadstylin

    beadstylin says:

    I bought mustard seeds tonight and am SO trying this. Thank you!

    4 years ago

  • ScrapunzelPixie

    ScrapunzelPixie says:

    Not a fan of mustard, but could be converted by this!

    4 years ago

  • Mclovebuddy

    Mclovebuddy says:

    love this classic recipe. cut and paste time. :D

    4 years ago

  • SerantoniDesigns

    SerantoniDesigns says:

    Loved you both! Take the show on the road! Mary Serantoni SERANTONI Designs

    4 years ago

  • reiddamnit

    reiddamnit says:


    4 years ago

  • Macha2

    Macha2 says:

    Love mustard even more than I did before! Didn't realize that it would be so easy to make my own. Thanks for the video!

    4 years ago

  • pinkpurr

    pinkpurr says:

    Thanks for sharing! Nice to have the real thing at the bbq instead of the same old boring cheap yellow mustard.

    4 years ago

  • baublesnfripperies

    baublesnfripperies says:

    Totally making honey mustard tomorrow!

    4 years ago

  • wiredroxz

    wiredroxz says:

    Very cool, gonna give it a try......merci :)

    4 years ago

  • SoftGalore

    SoftGalore says:

    So making this.

    4 years ago

  • busybodybelle

    busybodybelle says:

    As much as I love cooking and trying out new things, I can't believe I've never even thought of trying this. Thanks so much!

    4 years ago

  • HandiworkinGirls

    HandiworkinGirls says:

    Ooo, yummy! Now I need a pretzel. :D

    4 years ago

  • enewbrough

    enewbrough says:

    I have found a love of Dijon mustard in recipes no one would ever know, now I can make my own mustard with this recipe! I never liked mustard until this year but like the fancy versions of it! This one is one I can add anything to, to make it my own. I love to cook, missed my profession, should of been a chef or in that line of work!

    4 years ago

  • Furiousdreams

    Furiousdreams says:

    Etsy - the new food channel. Thanks, guys.

    4 years ago

  • somewhereintime4u

    somewhereintime4u says:

    I'm so making All of these Mustards!! Thanks

    4 years ago