How to make homemade whole grain mustard tells you how to make grainy mustard from just a few ingredients and with just the amount of sharp or sweet that you fancy. You may never go back to the stuff from the store.
This homemade whole grain mustard, also known as grainy mustard, is simple and inexpensive to make, contains no preservatives, requires few ingredients, has ample uses, and, most importantly, is customizable to exactly the ratio of sharp to sweet that you want. You may never go back to store-bought mustard. Eat it. Gift it. Revel in it.–Renee Schettler Rossi
Why Do I Need Two Types of Mustard Seed?
Wondering why this homemade whole grain mustard recipe makes you buy two different types of mustard seeds? Yellow mustard seeds are relatively mild whereas brown mustard seeds bring more pungent, spicier bite. Together they create a harmonious mustard magnificence.
Special Equipment: Two half-pint jars and lids
Homemade Whole Grain Mustard Recipe
- Quick Glance
- 10 M
- 2 D
- Makes about 2 cups
- 3/4 cup (177 ml) cider vinegar
- 1/2 cup (118 ml) cold water
- 1/3 cup (60 grams) yellow mustard seeds
- 1/3 cup (60 grams) brown mustard seeds
- 1 to 2 tablespoons (27 grams) packed light brown sugar
- 1 1/4 teaspoons salt
- 1. Combine the vinegar, water, yellow mustard seeds, and brown mustard seeds in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.)
- 2. Measure out 1/2 cup (118 ml) vinegar and mustard seed mixture and set aside. Combine the remaining vinegar and mustard seed mixture, sugar, and salt in a small food processor or use an immersion blender and process until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed. Stir in the reserved vinegar and mustard seed mixture.
- 3. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets. Taste it often and once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, the flavor will continue to mature but will not become more spicy.)
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