Yield: 2 Cups


Work: 15 Minutes


Total: Overnight + 15 Minutes


How to

  • Gather Ingredients and Tools (Food Processor & Container needed Day 2).

  • Combine Vinegar, Water, and Mustard seeds in a Bowl and let sit on counter overnight.

  • Combine mixture with Honey and Salt in a Food Processor and blend until desired consistency is achieved.  


  • Extra Smooth Mustard - blend more for smoother consistency.

  • Course Mustard - measure out ½ Cup of overnight mixture and set aside while blending. Remove Mustard from Food Processor, add reserved ½ Cup mixture, and stir with a Spoon.

  • Add more Vinegar for a sharper flavored Mustard.

  • No Food Processor? No problem. Use an Immersion Blender to blend ingredients in a storage Container (Mason Jar will work well).


  • ¾ Cup Apple Cider Vinegar

  • ½ Cup Cold Water

  • ⅓ Cup Yellow Mustard Seed

  • ⅓ Cup Brown Mustard Seed

  • 1 Tbsp Honey

  • 1 Tsp Salt


  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Food Processor

  • Airtight Container (like a Mason Jar).


  • Airtight Container for up to 3 weeks in the Refrigerator.

Use Your Mustard in the following Recipes:

Questions about this recipe? Ask Chef Pierson!