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Whole Grain Mustard Recipe

Homemade Whole Grain Mustard Recipe

Chef B
A simple recipe for homemade whole grain mustard that's delicious and easy to make. I love using this mustard to make dressings and as a spread for sandwiches or on a cheese plate. This is my variation on the Classic Pommery Mustard Meaux which was once rated by the famous French culinarian from the 18th century, 'If it isn't Meaux, it is not mustard.' My twist on this classic mustard is the addition of pink peppercorns; feel free to leave that out.
The vinegar and white wine base provide a tangy depth, while the mustard seeds add a spicy kick. Allowing the mustard to rest before use ensures its bitterness mellows, leaving you with a flavorful, well-rounded condiment. Once you try this, store-bought mustard won’t compare!
5 from 1 vote
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Prep Time 15 minutes
Resting Time 4 days
Total Time 4 days 15 minutes
Course Appetizer, Brunch, Condiment, Dinner, Dips and Appetizers, Side Dish
Cuisine French, Russian
Servings 1.5 cups
Calories 532 kcal

Equipment

  • Mixing Bowl To mix and soak the mustard seeds.
  • food processor To grind and blend the mustard mixture.
  • Sterilized Glass Jar – For storing the mustard.

Ingredients
  

  • 1⅓ cups yellow mustard seeds
  • 1⅓ cups brown mustard seeds
  • 1½ tbsps dry mustard powder Coleman's English Mustard
  • 1 cup apple cider vinegar
  • 1 cup white wine Chablis
  • ½ tbsp kosher salt
  • 1¾ cups water
  • 2 tbsps pink peppercorns whole

Instructions
 

  • Pour both types of mustard seeds into a small mixing bowl and whisk together until well-blended.
  • Stir the vinegar and beer (or water) into the mustard seeds until just combined.
  • Cover the mixture and set in a cool dry place for 12 hours or until the liquid has been absorbed.
  • Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
  • Pulse the mixture 5 or 6 times before running the motor for 30 seconds to 1 minute.
  • Pour the mixture into a sterilized glass jar, seal, and refrigerate. Allow the mustard to sit for 1 to 2 days before trying it.

Notes

  • Makes 1½ cups.
  • Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness.
  • When properly stored, homemade mustard will keep for up to a year.
  • The most important thing about homemade mustard is to allow it to sit for a day or two before using it. This will allow for the bitter flavor to dissipate from the mustard.
  • If you want a spicier mustard, you can add some chiles or horseradish to the mixture before grinding it. If you want a more mild flavor, you can add more sugar and honey to cut through the heat of the seeds.

Nutrition

Calories: 532kcalCarbohydrates: 62gProtein: 17gFat: 23gSaturated Fat: 1gSodium: 1188mgPotassium: 550mgFiber: 8gSugar: 45gVitamin C: 4mgCalcium: 187mgIron: 6mg
Keyword condiment, Homemade Condiments, mustard, Mustard Recipe, Whole Grain Mustard
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