This Dutch mustard is already remarkably clean with no seed oils or artificial additives. Our organic DIY version upgrades the conventional ingredients to certified organic alternatives, using raw honey instead of refined sugar and unfiltered apple cider vinegar for added probiotics and nutrients.
Based on: Mosterd, coarsely ground
· Makes approximately 32 servings (2 cups finished mustard)
· Serving: 1 tablespoon (15g)
Why This Recipe is Seed Oil Free
Commercial Mosterd, coarsely ground from mosterdmolen de huisman often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Mosterd, coarsely ground may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides acidity for flavor balance and acts as natural preservative
Filtered water
120ml (about 1/2 cup) · Filtered tap water or spring water
Hydrates the seeds and creates proper consistency
Raw honey
30g (about 2 tablespoons) · Nature Nate's 100% Pure Raw Honey
Natural sweetener that balances acidity and adds depth
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt
Enhances all flavors and acts as natural preservative
Organic turmeric powder
2g (about 1 teaspoon) · Simply Organic Turmeric
Provides traditional yellow color and anti-inflammatory properties
Instructions
Step 1. Combine 120g yellow mustard seeds and 40g brown mustard seeds in a glass bowl. Pour 300ml (1.25 cups) of room temperature filtered water over the seeds, ensuring they're completely covered by at least 1 inch of water. Cover and let soak for 24-48 hours at room temperature. The longer soak develops deeper flavors — 48 hours is optimal for complex taste.
Step 2. After soaking, drain the seeds but reserve the soaking liquid in case you need it later. The seeds should be plump and easily crushed between your fingers. In a food processor, pulse the soaked seeds 10-15 times until they reach a coarse, grainy texture — think coarse-ground pepper consistency, not smooth paste. Stop frequently to scrape down sides.
Step 3. Add 180ml apple cider vinegar, 120ml fresh filtered water, 8g sea salt, 30g raw honey, and 2g turmeric powder to the processor. Pulse 5-8 more times until just combined — you want a chunky, rustic texture with visible seed pieces. The mixture should be thick but spreadable. If too thick, add reserved soaking liquid 1 tablespoon at a time.
Step 4. Transfer mustard to clean glass jars, leaving 1/2 inch headspace. Cover tightly and refrigerate for at least 48 hours before first use — this allows flavors to meld and intensity to develop. The mustard will be quite sharp initially but mellows over the first week. Taste after 3 days and adjust salt or honey if needed.
Step 5. For serving, remove from refrigerator 10-15 minutes before use to bring to room temperature for best flavor. Use 1 tablespoon (15g) per serving as a condiment for meats, sandwiches, or salad dressings. Stir before each use as separation is natural.
Storage
Store in refrigerator in glass jars for up to 6 months. Natural separation is normal — simply stir before use. The mustard will continue to mellow and develop complexity over time. No preservatives means shorter shelf life than commercial versions, but superior flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$0.12
Cost per serving (store-bought)$0.25
Savings52%
Initial ingredient investment of $49 creates enough mustard for 6+ months of regular use. Bulk organic ingredients provide significant per-serving savings while delivering superior nutrition and flavor without preservatives or artificial additives.