Sweet Damon Mustard Recipe

Soak the seeds

Combine yellow mustard seeds (0.5 cups) and brown mustard seeds (0.25 cups) in a medium bowl. Add apple cider vinegar (0.5 cups), water (0.5 cups) and dry white wine if using (2 tbs). Stir to combine, pressing seeds down so liquid covers them. Cover and let soak at room temperature for 4–6 hours or up to overnight. This softens seeds and develops flavor.

Blend starter

After soaking, pour seeds and remaining liquid into a blender or food processor. Add dry mustard powder (2 tbs) and kosher salt (1.5 tsp). Pulse 6–10 times to break down seeds but leave some whole for texture if desired. Scrape down sides as needed.

Incorporate sweeteners and flavorings

To the blended mustard base, add honey (0.5 cups), light brown sugar (2 tbs), maple syrup if using (1 tbs), Dijon mustard (1 tbs), and whole-grain mustard (2 tbs). Add fresh lemon juice (1 tbs), Worcestershire sauce (1 tsp), ground turmeric (0.5 tsp), ground allspice (0.25 tsp), black pepper (0.25 tsp) and smoked paprika (0.25 tsp).

Blend to desired consistency

Pulse or blend the mixture until it reaches your preferred texture: a few quick pulses for a coarse, grainy mustard; longer blending for a smoother, pasty mustard. Taste and adjust seasoning — add up to 1/2 tsp more salt or a little extra honey/maple if you prefer sweeter.

Cook briefly to meld flavors (optional)

For a slightly milder, more integrated flavor and to dissolve the sugar fully, transfer the mustard to a small saucepan and gently warm over low heat for 4–6 minutes, stirring constantly. Do not boil. This step also helps evaporate some alcohol if wine was used. Remove from heat and cool slightly.

Add the neutral oil (1 tsp) to the mustard and stir to incorporate — this gives a sheen and mouthfeel. If you warmed the mustard, let it cool to room temperature now.

Transfer the mustard to a clean jar. Press a piece of plastic wrap directly on the surface to minimize air contact, seal with a lid, and refrigerate.

Rest time: For best flavor, refrigerate at least 24–48 hours before using to let flavors marry and heat from blending dissipate. The mustard will continue to mellow over a week. Stir in chopped fresh chives (1 tbs) just before serving if using.

Storage: Keeps in the refrigerator for up to 2–3 months. Natural separation may occur — stir before use.