There are somethings in life that are worth making by hand… cookies, bread and mustard, is now on my list.

I think  it’s part of a “back to my roots” phase I’m in. Next thing you know I will be knitting.


I live in south Florida. Knitting is not a necessary skill for this domestic mama. DIY flip flops? I may have to research that.

Sometimes, I’m just tired of name brands, labels and the mass production of everything.  Some things deserve to shine in the homemade  spotlight on occasion and this time it’s lowly mustard.

But this isn’t your run-of-the-mill baseball stand bland yellow goo.  This mustard is tangy, a bit spicy and is full of complexity from the addition of fresh chopped herbs. Perfect for a hot dog, but sophisticated enough to have with homemade gravlax.

To make homemade mustard, you don’t need any special canning equipment, and the best part is that it “makes itself”. All you have to do is combine the mustard powder, seeds , wine, vinegar, and fresh herbs… add a little salt and let it hang out for a few days… stir once in a while.

(Mustard has antimicrobial properties, so it rarely “spoils”.)


Once the mustard has thickened/thinned to your liking, spoon it into sterilized jars and store them in the fridge. Or, better yet… bring it to your next BBQ. Suddenly, those weenies on the grill with become gourmet with a slather of homemade mustard with white wine and dill… tie the jars with a little ribbon and viola – instant hostess gift.



homemade mustard

Author Michelle Keith/ The Village Cook


  • 1/4 cup dry white wine
  • 1/4 cup mustard powder
  • 1/4 cup mustard seeds
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon fresh dill


  • Combine ingredients in a bowl, cover with plastic wrap and allow to marry for three days, stirring daily.
  • Add water if a thinner mustard is desired.
  • Spoon into sterilized jars and store in the refrigerator.