Homemade Mustard from Mustard Powder

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Homemade mustard brings sharp flavour to potatoes, sandwiches and cooked meats with just six measured ingredients. Start with fresh mustard powder and add room-temperature water gradually to keep the paste smooth. Sugar and salt balance the heat; 9 percent vinegar and sunflower oil finish the mixture. Transfer it to a clean glass container and give it a full day in the refrigerator before tasting. The original article calls the formula GOST mustard but does not establish a specific standard, so this version is described simply as homemade mustard. Prepare only a small batch, keep it cold, and use it promptly instead of relying on the older article’s unverified month-long storage claim.

Recipe card

Homemade Mustard from Mustard Powder

Sharp mustard made from mustard powder, water, vinegar, sunflower oil, sugar and salt.

Prep 10 minCook 0 minTotal 1450 minYield One small jar

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

100 g mustard powder 90 ml water at 20–25°C 20 ml refined sunflower oil 15 ml 9% vinegar 5 g sugar 5 g salt

Instructions

1. Mix the mustard

   Sift mustard powder to remove lumps. Gradually stir in 90 ml water at 20–25°C until uniformly smooth.

2. Season

   Stir in 5 g each salt and sugar. Add 15 ml vinegar labelled 9% acidity and 20 ml refined sunflower oil.

3. Refrigerate

   Transfer to a clean covered glass container and refrigerate at 4°C (40°F) or colder for 24 hours to develop flavour; stir before serving.

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How to tell when it is ready

Transfer to a clean covered jar and refrigerate for 24 hours before use.

Tips

• Sift the mustard powder to avoid lumps.
• Use water near room temperature for the sharp paste.
• Refrigerate the covered jar for a full day before serving.
• Use a clean utensil and make small batches.

Troubleshooting

• Sift the mustard powder to avoid lumps.
• Follow the method’s visible texture or temperature cue rather than a fixed clock when ingredients vary.

Serving suggestions

• Serve a little with roasted potatoes.
• Spread thinly on a sandwich.
• Whisk into a salad dressing.
• Offer alongside cooked sausages.

Storage

Keep covered in the refrigerator at 4°C (40°F) or colder. Make small batches and use within 4 days; do not adopt the original article’s unverified 30-day shelf-life claim.

Serve homemade mustard from mustard powder when the final step’s doneness and storage cues have been met.