Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


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 apple cider vinegar
  • 1 shallot, minced (about 2 tablespoons)
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon dry mustard powder (optional)


  • In a blender, place yellow and brown mustard seeds, wine, vinegar, shallot, salt, and pepper and process until mustard has obtained desired texture and thickness (it is equally delicious whether you leave it chunky or smooth). For a thicker texture, add mustard powder. Store in an airtight, nonreactive container in the refrigerator for up to 2 weeks.