Homemade Whole Grain Mustard
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I find it satisfying to make your own condiments if possible. The less unknown, unpronounceable ingredients in my body the better, right? This Homemade Whole Grain Mustard is made with six ingredients with most probably in your pantry right now.
Homemade Whole Grain Mustard
The other night I finished up my batch of Homemade Whole Grain Mustard when making this Chicken with Brussels Sprouts and Mustard Sauce. So today I thought I’d share with you how easy it is to make your own.
I’ve played with this one for a while now. Some versions were half and half yellow and black mustard seed and the proportions worked best with more yellow. I worked with different beers, from IPAs to dark robust stouts and some were just too over powering and ended up making the mustard far too bitter.
While I love the creamy texture of say a true dijon mustard, still creamy, thick and spreadable, I love the chunky aspect of a whole grain as well.
This seems to be the marriage in textures I was looking for and enjoy.
One tip I wanted to make sure and share with you is don’t heat the vinegar, use room temp or cold. I read that heating it up will activate an enzyme that kills the flavor of mustard after researching why a batch came out funky.
I make these mistakes so you don’t have to. 🙂
This is perfect for any dish that needs a punch of flavor and a boost of tang. The slight sweetness coming from the honey and the beer flavor just hidden in the background elevate this mustard.
This is fantastic with chicken, in salad dressings, smothered on grilled hot dogs and sausages, or on sandwiches. I hope you give it a try. Enjoy!
Homemade Whole Grain Mustard
Ingredients
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup Corona or pale ale beer
- 1 tbsp dark brown sugar
- 2 tbsp honey
- 1/2 tsp salt
Instructions
- Pour both yellow and brown mustard seeds into a small mixing bowl or measuring bowl and pour vinegar and beer over. Whisk together to blend and cover the mixture with plastic wrap. Set aside on the countertop for 12 hours until the liquid has been absorbed.
- Pour soaked seeds into a food processor with the remaining ingredients. Pulse several times to mix then process for a minute.
- Pour mixture into a sterilized glass jar and refrigerate. Let rest and mellow for 2 weeks in the fridge before using. The mustard will keep for up to 6 months covered and refrigerated. This makes about 1 1/2 cups.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Kevin! I haven’t tried this yet, but judging from other recipes I’ve tried and tested at home, I’m certain this will turn out great! 🙂 I’m going to try this over the weekend and I had two questions before I have at it.
First, is it okay if I hand pound the mustard instead of running it through the processor? Second, I’ve usually used some amount of oil (usually extra virgin olive) while crushing the seeds to keep it moist, (also works as a preservative), as I learnt not to use water during the processing stage because apparently the reaction that gives mustard its pungency ceases on its contact with water. Should I skip the oil? Does this make sense or sound totally bogus?
Answer to first, yes. Second – don’t see any reason to use the oil as you will be soaking these so moisture will not be an issue Sumedha.
Made it! It’s bloody brilliant! It’s such a beautiful consistency. Thank you very much!
Yay! So glad you enjoyed this one Sumedha. 🙂
My husband recently discovered mustard (better late than never!), and I found this recipe for him to make. It is SO good – spicy and flavorful. Thanks, Kevin!
Oh so happy you guys enjoyed this Anne. Thanks for taking the time to come back and let me know.
He’s starting on his second batch as we speak. Have you ever tried it with dill or horseradish? I think either of those would be good.
No but both sound really good to me Anne. 🙂
Hi Kevin! Okay, your recipe looked like what I was hoping for, so I just made it yesterday/this morning. So far it seems good, but a bit bitter for my taste….in your experience, do the flavours mellow after the two weeks or so in the fridge? We produce our own maple syrup, so I wonder if adding a tablespoon or so of that will help take the bitterness away? It looks beautiful, and it’s close to what I was looking for….any experience you or anyone else can give me would be appreciated! Thanks, Lisette
The flavors do indeed mellow after 2 weeks. I would love to try it with that maple syrup, that sounds amazing Lisette. Let me know!
This is it! I have made and eaten many grainy mustards- this is it! Even my kids, who don’t like mustard, started using this mustard- and they hate beer! (We used a brown ale as that is our preference.)
Excellent recipe!
Thanks so much for coming back to let me know that all of you enjoy this one Bianka!
This looks great, only I can’t have beer (or any alcohol). Would this recipe work without the buzz?
I would just go ahead and substitute the beer for water then. Hope you like it. Let me know how it turns out for you.
Hi Kevin.
I couldn’t find the dark mustard seeds. Would it still taste good if i only use the yellow seeds?
Thanks,
Shirley
Sure, I just enjoy the flavor and visual contrast, but all yellow will be fine Shirley.
How long does it keep?
I believe it states it in the recipe, but here: The mustard will keep for up to 6 months covered and refrigerated. Hope you give it a try Nicole.
Hey! I’m looking forward to trying this but wanted your insight. I want to make 45 batches and give mustard away as our wedding favours (with a pretzel, of course), and wondered your thoughts on using regular vinegar (*cheaper*)? I’ll try it both ways myself and maybe play around with a dry wine, too.
And if I wanted to add mix-ins (jalepno), would I do that right at the beginning when seeds are hydrating or right before jarring?
First off, congrats on the upcoming wedding! Secondly, I would substitute the apple cider vinegar with white vinegar or the dry white wine. As for adding the jalapenos, I’d add them before jarring and resting. As with any recipe I make from someone else, I try it first before giving as a gift and adjust to you liking if need be. Cheers Meagan!
Hi, Kevin!
Thanks for sharing your recipe. I’ve made it several times and now I plan on packaging these in jars processed in a water bath for some gifts for my family. Do you know of the Ph level in this mustard? I am always worried about making someone sick.
Thanks!
Thanks Ted, so glad you enjoy it! How cool, your family is lucky! I do not know the pH level, but you can find pH test kits on Amazon and elsewhere. Let me know. Cheers.
HI there, I was hoping to try making this recipe, just wondering how much mustard it makes in terms of jars etc?
Thanks.
The total amount is a little over a cup and a half total. It will be tempting to use it right away (it’s just too strong), but just follow the directions and after 2 weeks it will be ready to go! Thanks for giving this a try Sarah!