Homemade old-fashioned grainy mustard


  • 1/4 cup yellow mustard seeds
  • 1/4 cup black mustard seeds (black are strongest and therefore only use yellow if you don’t like it to spicy)
  • 1 tbsp dry mustard powder
  • 1 tbsp onion powder or 2 tbsp fresh onion ground to a paste
  • 1/2 tbsp garlic powder
  • 3/4 cup of flat pale beer such as a pilsener or lager. For a more robust flavour use an amber or dark ale. Dry white wine may be used as well.
  • 1/2 cup cider or white wine vinegar. Malt vinegar will add an extra depth of flavour.
  • 1 1/2 tsp salt
  • 2 – 3 tsp or your favourite dried herb, powdered. Only use one herb such as thyme, tarragon or rosemary. (I suggest adding it slowly until you obtain the desired flavour)


This mustard accompanies our recipe to smoke your own sausages (also on our website)

Start by soaking your yellow and black mustard seeds until soft. Do not boil them or pour boiling water over them as this will make them bitter!

  • Soak the mustard seeds together until tender, about 4 to 5 hours.
  • When sufficiently tender, pound or blend the seeds making sure to leave it coarse and not smooth.
  • Add in the dry ingredients and mix thoroughly.
  • Add in the beer/wine and vinegar. It’s ready to serve!

Enjoy it with smoked sausage, ham, chops or use it as a marinade mixed with a touch of honey for chicken or ribs. It’s also great on sandwiches.

Read our blog about smoking sausages – the prefect accompaniment to this mustard recipe!