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Homemade Mustard

  • Yield: About 3/4 cup


  • 3 tablespoons yellow mustard seeds
  • 2 1/2 tablespoons brown mustard seeds
  • 1/3 cup drinking-quality white wine
  • 1/3 cup white wine vinegar
  • 1 shallot, minced (about 2 tablespoons)
  • Pinch ground allspice
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper


  • In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.