Learn how to make orange mustard. This is a simple recipe for flavorful and hot homemade mustard with oranges.
Have you ever considered making homemade mustard? You should! It is delicious and makes a wonderful homemade present. If you can bear parting with any of the jars, this orange mustard is pretty addictive!
Making your own mustard might sound crazy to many. After all, there are so many good kinds of mustard available, and most are free of weird additives, so why bother?
I enjoy experimenting with things like this. I want to understand how they're made and see if I can improve them. And with this mustard, I think I succeeded.
Make Mint Basil Pesto or Lemon Balm Pesto, Peri Peri Sauce, or Ground Beef Seasoning; they are all wonderful homemade condiments.
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Recipe ingredients
Mustard seeds: I used two sorts of mustard seeds: yellow and brown (both Amazon affiliate links open in new tabs). They really make this orange mustard hot! That is probably the best thing about the mustard, except for the orange flavor.
Coriander seeds also add a lot of flavor; I would not want to miss them in this homemade mustard recipe.
Oranges: Use organic, untreated oranges since you need the peel and don't want chemicals in your mustard. I used a lot of orange peel, so the aroma is strong, which we love. However, you can use less peel if you prefer a more subtle orange flavor.
Ginger: Fresh ginger, not dried.
Vinegar: Apple cider vinegar or white wine vinegar; they are both nice and flavorful.
See the recipe card for full information on ingredients and quantities.
How to make orange mustard?
- Step #1: Finely grind the mustard and coriander seeds. I prefer using a food processor because it's quicker, but a mortar and pestle will work, too; it just requires more time and effort. A coffee grinder can also be used.
- Step #2: Wash the oranges thoroughly using hot water and dry them properly afterward.
- Step #3: Zest the oranges and rub the zest with the sugar to infuse the sugar with the flavor.
- Step #4: Juice the oranges and cook the juice in a pan until it's reduced by half. This took me about 20 minutes, but the time can vary depending on the pot's heat and size.
- Step #5: Mix all the ingredients together once the orange juice has cooled slightly (about 10-15 minutes).
- Step #6: After making the mustard, transfer it to a bowl and leave it uncovered in the kitchen overnight. This will enhance the oxidation and fermentation process, making the mustard more intense and hotter.
- Step #7: Transfer the mustard to clean, small jars and refrigerate.
Good to know!
Orange mustard is spicy, so it's important to know that it's not like your regular, mild mustard. It's really spicy, but in a way, that's quite different from Dijon mustard, for example.
It reminds me more of the spiciness of wasabi, even though there's no horseradish in it. The spiciness really hits you from behind. Learn How to Make Prepared Fresh Horseradish, too.
How long can you store homemade mustard?
After the first night on the counter, always keep the homemade mustard refrigerated.
Properly stored, it will last for at least one month. However, always check the consistency and smell before serving. If anything seems off, discard it.
Try not to keep it for too long, as the mustard might lose some of its kick over time.
What to serve it with?
Serve it just like regular mustard.
Enjoy it with sausages like these Brats in the Oven or Brats on the Stove, spread it on bread topped with cheese or ham, or make canapés for guests using small rounds of pumpernickel bread, which are a perfect fit for the homemade orange mustard.
Use it in salad dressings, and I can't wait to make some eggs in mustard sauce again using this mustard.
Homemade Orange Mustard
Ingredients
- 5.5 oz yellow mustard seeds
- 1.7 oz brown mustard seeds
- 2 ½ tablespoons coriander seeds
- 3 organic oranges
- 6 tablespoons granulated sugar
- 1 piece of fresh ginger about 5 cm/ 2 inches
- 4 teaspoons salt
- 1 ¼ cup apple or white wine vinegar
Instructions
- Grind spices: Place the mustard and coriander seeds in a food processor and grind them finely. Alternatively, you can do this in a coffee grinder or using a mortar and pestle.5.5 oz yellow mustard seeds/ 150 g + 1.7 oz brown mustard seeds/ 50 g + 2 ½ tablespoons coriander seeds
- Orange zest: Wash the oranges with hot water, dry them well, and grate the zest. Place it in a small bowl, add the sugar, and rub everything together with your fingers until it is well mixed.3 organic oranges + 6 tablespoons granulated sugar
- Orange juice: Halve and juice the oranges. Pour the juice into a small pan, bring to a boil, and let cook until reduced to slightly less than ½ cup/ 100 ml. It took me about 20 minutes to achieve that, but it depends very much on the size of the pan, so keep checking.
- Let the juice cool slightly, and sieve over the ground mustard seeds.
- Combine: Add the orange zest-sugar mixture, grated ginger, salt, and vinegar, and mix everything very well together.1 piece of fresh ginger + 4 teaspoons salt + 1 ¼ cup apple or white wine vinegar/ 300 ml
- Store: Transfer the mixture to a clean bowl and leave uncovered, in the kitchen, overnight. Transfer to clean, small jars and refrigerate.
Priya says
Omg ... I miss this post last time.. I love that you tried orange for making mustard.. I am sure I will fall in live with thus once I make it in my kitchen because I can feel the freshness of oranges already
Adina says
I think you will like it, Priya, the orange flavor is really there and so good.
Anca says
It sounds intriguing. I never tried to make my own mustard, I always though of it as a shop-bought ingredient. But I would like to try your recipe, it's too interesting not to try it. 🙂
Adina says
Thank you, Anca. I used to think that too, but when it comes to flavored mustard, I think the homemade versions are much better.
Adina says
Thank you, Allie.
allie @ Through Her Looking Glass says
What a great idea Adina, I really love homemade mustard and with orange peel too. So clever and I would love to try this. My aunt makes and cans a mustard -- she calls it Mighty Mustard, and it is might indeed. We love it. I would love your mustard on a ham sandwich!!! Congratulations on #200! That calls for a celebration!
Angie@Angie's Recipes says
Well done, Adina! The citrus flavoured mustard must be extremely delicious.
Balvinder says
Well congratulations for your 200th post, Adina! I do many homemade condiments but have never thought of making my own mustard. Although in I one time ground up two different types of mustard to cook fish in it.
Saving this recipe for later use!
Kathryn @ Family Food on the Table says
I'm a huge mustard fan, too, and really do need to make my own. I'm just like you - have multiple bottles on hand but stay away from buying a big jar of flavored mustard because it just seems so limiting. But making my own - and all the lovely ways you suggest to use it here - sounds perfect. Especially a fan of the hot orange variety - a little heat and sweet is always welcome!
Anu - My Ginger Garlic Kitchen says
Many congratulations on your 200th post Adina. This orange mustard looks simply awesome!
Kathy @ Beyond the Chicken Coop says
200! Congrats!!! And way to go!!! I love that you did this mustard. The orange sounds like a perfect accompaniment to the mustard!
Adina says
Thank you, Kathy.
Adina says
Thank you, Evi, let me know if you like it. 🙂
marcela says
AWESOME! orange mustard sounds amazing!
Adina says
Thank you, Marcela. 🙂
Evi @ greenevi says
This looks simply stunning! I have made orange mustard several times in my life but mine looked never this beautiful. Have to make your version.
Also congrats on your 200th post 🙂
Cheyanne @ No Spoon Necessary says
Congrats on your 200th post, Adina! Woot woot! While a cake would have been lovely, I must say this mustard is pretty fab! SO creative to pair orange with mustard! Totally need to try this ASAP! Sounds delicious! Cheers, girlfriend!
Adina says
I hope you try it, Cheyanne, you'll like it for sure. 🙂
Adina says
Thank you, Kate. Mustard is so easy to make and so delicious, I hope you try it. And you are inspiring me now: I make peanut butter all the time and I managed to make butter unintentionally by whipping cream beyond the right point but have never tried to make ricotta. I am going to try that soon.
Kate @ Framed Cooks says
First of all, congrats on 200 posts! And while I've made my own ricotta, butter, peanut butter and various other staples, I've never made my own mustard...but you are inspiring me! 🙂