Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
10 Mins
Makes 1 cup

Similar to honey mustard, but with a softer sweetness. Toasted black mustard seeds give it crunch and intrigue. It's especially good with chilled pork tenderloin and warm grilled potato salad.

How to Make It

Step 1

Stir together dry mustard, vinegar, 2 tbsp. water, and agave nectar in a medium metal bowl until smooth. Chill, covered, overnight.

Step 2

Put oil and mustard seeds in a small frying pan and heat over medium heat, covered. As soon as mustard seeds start to pop, about 3 minutes, remove from heat. Let cool.

Step 3

Bring a medium saucepan filled with 1 inch of water to a simmer. To mustard-vinegar mixture, add toasted mustard seeds in oil, egg, salt, and cornstarch and whisk to blend. Set bowl over saucepan and cook, whisking constantly, until mustard thickens, 3 minutes.

Step 4

Make ahead: 2 weeks, covered and chilled.

Step 5

Custom Mustard

Step 6

Your imagination's the limit when it comes to making flavored mustard. All you need are mustard seeds or dry mustard powder, and then the seasonings are up to you.

Step 7

Mustard seeds or mustard powder?

Step 8

Either works.

Step 9

Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking; and black (B. nigra), also used in Indian food; they're interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.

Step 10

Mustard powder: For silky smooth mustard. It's nothing more than ground mustard seed, and the most common brand is Colman's, a blend of white and brown seeds. Mix the powder with liquid (like water or beer) and let it sit overnight to fully hydrate and develop flavor. Don't let it sit longer, though, or it will taste harsh.

Chef's Notes

Total time does not include overnight chill time.

Ratings & Reviews

MaryVBowman's Review

November 17, 2013
Fantastic recipe--dresses up a boring sandwich. Also great with pork tenderloin.

janeofdrenthe's Review

October 18, 2012

CaboBode's Review

August 22, 2011
I really enjoyed this mustard. It had a little bit of heat to it. I used it on grilled eggplant and tomato sandwiches and grilled Salmon. Plan on making this recipe again.