Go Back
–+ servings
A dish of homemade whole grain mustard.

Homemade Whole Grain Mustard

Angie Zoobkoff
Skip the store-bought and learn to make your own whole grain mustard.
Print Recipe Pin Recipe
Prep Time 5 minutes
Soaking time 1 day
Total Time 1 day 5 minutes
Course condiment
Cuisine French
Servings 1.25 cups
Calories 25 kcal

Equipment

Ingredients
  

  • ¼ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • ⅓ cup apple cider vinegar
  • ¼ cup water
  • 1 tablespoon honey
  • ¾ teaspoon table salt

Instructions
 

  • Combine the mustard seeds, vinegar, and water in a wide mouth Mason jar or bowl.
  • Cover and let the mixture soak until the liquid is mostly absorbed. This can take anywhere from 4 to 24 hours.
  • Stir in the salt and honey.
  • Use an immersion blender to pulse the mixture directly in the jar (or in the bowl), until the mustard reaches your desired consistency. I find that 8 to 10 pulses gets it fairly creamy.
  • Cover and refrigerate.

Notes

  • No dishes method--I recommend making this in a wide mouth jar. You can soak your seeds, blend the mustard (using an immersion blender), and store the finished mustard in the same jar. No dishes!
  • Let it mellow--The mustard will be at its spiciest for the first 2 weeks. Let it hang out in the fridge and mellow for a couple weeks before adjusting the amount of honey.
  • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 tablespoonCalories: 25kcalCarbohydrates: 3gProtein: 1gFat: 1gSodium: 90mgSugar: 1g
Keyword homemade condiments, small batch preserving
Tried this recipe?Let us know how it was!