Easy. Delicious. Much better than store bought.


  • 1/2 cup yellow mustard seed powder (dry ground)
  • 1/2 cup + 1 tbsp. water
  • 1/3 cup Fresh Harvest Premium White balsamic
  • 1/2 teaspoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground sweet paprika



Whisk together all of the ingredients in a small saucepan until smoothly combined. The mixture will be quite liquid at this stage. Bring it to a light boil over medium-high heat. Boil for 4-5 minutes, stirring occasionally.

Remove the saucepan from the heat and let the mustard cool for 5 minutes. The mustard will thicken slightly during this time, but don’t be concerned if it isn’t as thick yet as you want the final product to be. Don’t be tempted to add more mustard powder to thicken it up: the mustard will continue to thicken over the next 24 hours or even a couple of days.

MUSTARD NEEDS TO CURE for a minimum of 24 hours to several days or longer to mellow and become less bitter.

Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator. Mustard will keep for up to one year in the refrigerator. It will keep longer if canned with hot water bath method. If mustard is too thick after curing, add water 1 tsp. at a time until you get desired consistency.


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