Building blocks
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Homemade Honey Mustard

Homemade mustard? That’s crazy talk. Why would I make my own mustard?

Because it’s there. Because my son is a mustard fiend. And, mainly, because I just bought a Vitamix blender. My new toy needed a test.

My oldest son has a serious mustard addiction. I tried to get him involved in making this recipe. It worked – halfway. Help make the mustard? Not interested. He kept trying to sneak away to play with his friends. But then, once the mustard was done blending, he couldn’t wait. He wanted to taste it right away. The overnight resting time to letting the flavors mingle almost killed him. I made a 16 ounce jar, and it is almost empty. It was on every sandwich he made this week, and he talks about how much he loves the mustard “we” made.

Recipe: Homemade Honey Mustard

Adapted From: Keith Dresser, How To Make Whole Grain Mustard, America’s Test Kitchen

“Cooking” time: 1 minute




  • 1/4 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup cider vinegar
  • 1/4 cup white wine (I used a dry riesling)
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)


1. Soak the mustard seeds
Stir the mustard seeds, cider vinegar, white wine, and water in a small bowl. Cover and let sit overnight, or up to two days.

2. Process the mustard
Pour the seeds and liquid into a blender. Add the sugar, honey, and salt. Run the blender, scraping down the sides occasionally, until completely processed, about 1 minute.

3. Rest the mustard
Pour the mustard into a covered container and refrigerate for a day to smooth out the flavors. The mustard will last for a month or more in the refrigerator.



  • You don’t need a Vitamix to make mustard. Any blender or food processor will do. A food processor gives you stone ground mustard, with a significant portion of the mustard seeds left whole. A blender (especially a good one like a Vitamix or BlendTec) will get you a grainy style mustard, with flecks of mustard seed visible, but no whole mustard seeds.
    *If you want a smooth mustard, start with mustard powder instead of mustard seed.

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:

Smoke Roasted Aioli
Easy BBQ Sauce
Road Trip: Vitamix Factory Outlet Store

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Filed under: Building blocks


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. CarolynL says

    More Vitamix recipes! I just got one too. I used it to make the sauce for your slow cooker chili verde this weekend – fantastic!

  2. Dan McGrew says

    Next time try dropping in a seeded habanero pepper, but give it an extra day to rest.

  3. Would you say that this mustard is typical american? Being from Sweden I would think that that recipe create something typical southern swedish in terms of mustard :-). Interesting to see that I was wrong

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