Did you know mustard is easy to make from scratch? This homemade white wine mustard only takes 10 minutes of prep for vibrant flavor without any preservatives!
Whenever possible, I like to make my condiments in my own kitchen. That way, I know they don’t have any unwanted fillers or preservatives, plus I can control the amount of sodium used.
One of my favorite condiments to whip up is this homemade white wine mustard! If you’ve never made mustard from scratch before, it’s probably easier than you think.
As long as you can find some brown mustard seeds and mince a little onion, you’re good to go. Just mix the ingredients, chill them overnight, then mix in a blender to your desired texture. The actual prep takes 10 minutes or less!
And you’ll love the full, vibrant flavor of fresh mustard. I almost always keep a batch in my refrigerator so I never have to use the store-bought stuff!
How to make homemade white wine mustard
Believe it or not, you can make this condiment from scratch in just three simple steps!
Step 1: Mix all of the ingredients together in a glass or other nonreactive bowl.
Step 2: Cover the bowl with plastic wrap and refrigerate overnight.
Step 3: Pour the mixture into a blender and process until you reach your desired texture.
Can you believe it’s that easy? Now you can enjoy this condiment with all the fresh flavor you love and none of the unwanted fillers or preservatives you don’t.
A note about flavor
Let me tell you right now: this mustard is pungent! Right after it comes out of the blender, it will clear out your sinuses, no problem.
The longer it sits in your refrigerator, the more mellow it becomes. If you aren’t a horseradish fan, I recommend waiting a few days before trying this mustard.
What to eat with homemade mustard
Ready to slather your new condiment on everything? Wherever you would normally use store-bought mustard, go ahead and use your homemade batch instead!
I love serving it over brats and on buffalo hot dogs or burgers. You can also use it as a dipping sauce for baked french fries or roasted zucchini fries.
Storage
Mustard is such a versatile condiment. You’ll never regret having a premade jar waiting to be used.
Store your mustard in an airtight container or a jar with a screwtop lid in the refrigerator. It will stay fresh for up to 2 weeks.
Other easy condiment recipes
Looking for other condiments you can whip up right at home? It’s the best way to control the ingredients and ditch the unwanted preservatives! Here are a few of my favorites I know you’ll enjoy:
When you’ve tried this mustard please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Homemade White Wine Mustard
Ingredients
- 3 tablespoons whole yellow mustard seeds
- 2 ½ tablespoons whole brown mustard seeds
- ⅓ cup dry white wine
- ⅓ cup white wine vinegar
- 1 shallot (minced — or another type of onion)
- Dash ground allspice
- 1 teaspoon Kosher salt
- ¼ teaspoon ground white pepper
Instructions
- Mix all of the ingredients together in a glass or other nonreactive bowl.
- Cover the bowl with plastic wrap and refrigerate overnight.
- Pour the mixture into a blender and process until you reach your desired texture.
Awesome! I have always wanted to make mustard but just never have! Nice to know it really isn’t difficult!
Jane – Let me know if you try it and what you think!
When I had my sauce business I tried so many times to make my own mustard from mustard seeds. It was always awful, even if I let it set forever it was still too hot. I don’t think I ever put it in the food processor or blender. I may have to make another attempt!
Miss – this was pretty spicy at first, but we liked it. Of course, we also love horseradish and wasabi! If you try it, let me know what you think. I’d let the mixture sit in the refrigerator overnight, buzz it up, then put it back in the refrigerator for another week before you try it.
We love mustard, this would be so fun to do! I am excited to share it with Hubby! Hugs, Terra
Terra – Hope you enjoy it as much as we did. It IS spicy, though!