Raw Homemade Mustard

By Chef: Lauren Glucina
Posted:  August 2, 2016 


Click to rate this post!
[Total: 0 Average: 0]

This is a divinely simple recipe, spiked with a little turmeric powder to add both color and antioxidants. The yellow mustard seeds are the mildest in taste, black are the hottest with brown somewhere in between. This recipe uses a combination of mostly yellow with a little brown. Once you have whipped up the mustard, you can blend in some complimentary herbs and spices for extra flavor. Some ideas – roasted garlic, cumin, shallots, fennel, rosemary.


  • ½ cup mustard seeds (mostly yellow, a little brown)
  • ¾ cup water
  • ¼ cup apple cider vinegar
  • 2 tablespoon 100% pure maple syrup
  • ½ teaspoon fine Himalayan rock salt
  • ¾ teaspoon turmeric powder


  1. Soak the mustard seeds in water for 24 hours, then combine all ingredients in a blender and blend till you reach your desired consistency.
  2. Transfer mustard to a glass jar and store in the fridge. Over the next few days, the bitterness will mellow out.