How to Make Homemade Whole-Grain Mustard

Making homemade whole grain mustard is easy. Just a few ingredients–mustard seeds, brown sugar, and cider vinegar. You may never go back to the stuff from the store.

A jar of whole grain mustard with a wooden spoon in it.

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

Why do I need two types of mustards seeds to make this whole-grain mustard?

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 some harmonious mustard magnificence.

Homemade Whole Grain Mustard

  • Quick Glance
  • (2)
  • 10 M
  • 2 D
  • Makes 96 (1-tsp) servings | 2 cups total
5/5 - 2 reviews
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Special Equipment: Two half-pint jars and lids



In a medium bowl, combine the vinegar, water, yellow mustard seeds, and brown mustard seeds. 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.)

Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate. 

In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed. 

Stir in the reserved vinegar and mustard seed mixture. 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 spicier.) Originally published September 22, 2016.

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Recipe Testers' Reviews

This homemade whole-grain mustard is my new favorite mustard! Very fast to make and the flavor is so much better than typical store-bought mustard. At first taste, it’s slightly sweet, but then it finishes with an awesome mustardy kick. I won't be buying whole-grain mustard anymore.

Mustard is one of the most versatile ingredients in my pantry. I must admit that I never thought of making it myself, but this homemade whole grain mustard recipe is so easy, I could not resist. It made just about 2 cups which I put into small Mason jars and delivered to my grateful neighbors, who gave it rave reviews.

I soaked my seeds for 13 hours and let the mustard rest at room temperature for 3 days, stirring and tasting it every day. Besides using it as a garnish on sandwiches and of course hot dogs, it is a great addition to a pan sauce for fried pork chops, marinades, and vinaigrettes. It takes less than 5 minutes to combine the ingredients.

Variations on this recipe could include additions such as honey, different vinegars, and herbs. Many years ago, I was in Paris and had dinner in a tiny bar and order steak frites. The plate came out with a spoonful of grainy mustard and crème fraiche. It is a common practice to mix the two and dip your steak into it. It was delicious and I now always serve it with my steaks. Try it!


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  1. How could I tweak this to make the absolute spiciest course-ground mustard without adding things like horseradish or chillies? I’ve heard soaking in just water in the refrigerator, then adding the vinegar later will help with that. My Lusty Monk mustard habit is going to bankrupt me!

    1. Perhaps you could add a dollop of the expensive stuff to each jar. Economical. Or try Colman’s powder. Has a nice bite and may add a bit of creamy texture while conforming to the all-mustard theme. Good luck.

    2. Jimmy, much of it has to do with your mustard seeds. If you can find ones that are particularly potent, use more of them. Also, mustard tends to mellow a bit as it sits, so the sooner you enjoy it after making it, the spicier it should be.

    1. Joseph, the mustard itself can be quite hot initially, and if your pepper seasoning was especially spicy you may end up with quite a spicy mustard. Give it a few days and see if it mellows a bit.

          1. I forgot to mention that I added dill weed to the last half of my first jar. Love it. Am thinking of soaking some dill seed along with the mustard next time, perhaps lightly crushed in the mortar. Big fan of dill.

          2. I like the sound of that, Linda. Do let us know if using the seed has a bigger impact on the flavor.

    1. Ah, the mustard rides again. Maybe the seeds were old? No longer as absorbent. I think next time I will start with warm water. I also found the immersion blender worked better than the processor. In the end it was a good product and I think I have worked out the kinks.

      1. Thanks, Linda! I’m so glad this turned out for you in the end. It was certainly a dramatic journey!

    2. Susie, the mustard shouldn’t be watery. How long did you soak your seeds for and did you find that they broke down and became thickened and creamy when you processed or blended them?

      1. I processed them for 3 days in the fridge before I blended half. No creaminess. I am going to do over and make sure I didn’t totally miss something in the recipe. I am sure it was me, not you. I also used a low carb brown sugar, do you think that would make a huge difference?

        1. Susie, I don’t think the low-carb sugar would impact it significantly. Are your mustard seeds fairly fresh? And when you say you processed half, I’m assuming that you adjusted the liquid in the recipe as well?

  2. Excellent! My seeds soaked for three days, as they were hidden by things placed on top of the container in this crazy house…Positively delicious though!

    1. Thanks, Sharona! We’re so pleased to hear that it turned out so well. Thanks for taking the time to let us know.

  3. I enjoy making my own mustard. It’s much simpler than most people would believe. This recipe is especially simple and doesn’t require much hands-on time to pull together. I had all of the ingredients in my pantry. I tasted the mustard after allowing it to sit for 1 day and it was sufficiently spicy but I wanted to know what another day would bring. Another day did not seem to make a noticeable difference in spiciness that I could tell. After letting it sit for 2 days, I refrigerated the mustard.

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