Homemade Whole Grain Mustard recipe
User Reviews
4.9
-
Prep Time
5 mins
-
Resting Time
2 d 12 hrs
-
Total Time
2 d 12 hrs 5 mins
-
Servings
1 cups
-
Calories
532 kcal
-
Course
Condiments
-
Cuisine
French
Homemade Whole Grain Mustard recipe
Description
The Homemade Whole Grain Mustard recipe combines yellow and brown mustard seeds with apple cider vinegar and pale ale to infuse a balanced acidity and slight maltiness. Sweeteners like brown sugar and honey temper the mustard’s bite, while sea salt enhances the overall taste. After soaking the seeds for 12 hours, the mixture is pulsed just enough in a food processor to retain a grainy texture that distinguishes whole grain mustard from smoother varieties.
The mustard’s flavor matures after refrigeration for 1 to 2 days, allowing any initial bitterness to soften. The texture remains coarse, providing a tactile contrast that works well as a condiment or ingredient in sauces. The recipe’s use of both seed types and the inclusion of beer or water create subtle variations in sharpness and depth.
Homemade mustard stores well in an airtight container in the refrigerator for up to a year, making it a versatile pantry staple. It pairs well with meats, cheeses, and sandwiches or can be used as a flavorful addition to salad dressings and marinade blends. Customization options, such as adding chiles or horseradish for heat or adjusting sweeteners for milder flavor, offer flexibility to suit individual tastes.
Ingredients
- ⅓ cup yellow mustard seeds
- ¼ cup mustard seeds brown variety
- ½ cup apple cider vinegar
- 1/3 cup pale ale or water, Belgian style beer
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- ½ teaspoon salt sea salt
Instructions
- Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
- Stir 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 all the liquid has been absorbed.
- Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
- Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
- Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.
Notes
- Allow the mustard to rest refrigerated for 1 to 2 days to mellow bitterness and enhance flavor.
- Store the mustard in an airtight container in the refrigerator for up to one year for best freshness.
- Adjust sweetness or heat by adding more sugar, honey, chiles, or horseradish before processing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cups
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 1g | 5% |
| Sodium | 1188mg | 50% |
| Potassium | 550mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 45g | 90% |
| Vitamin C | 4mg | 4% |
| Calcium | 187mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
