How to Make Homemade Whole Grain Mustard: A Step-by-Step Guide

Our family uses a lot of whole grain mustard, whether that is in cooking or as a condiment. Getting the perfect whole grain mustard is difficult. Making your own homemade whole grain mustard allows you to tailor the taste and spiciness to your preferences. It’s also a great introduction into making your own condiments as there isn’t any cooking involved and it only takes 3 days. Don’t panic, there is very little contact time required.

Homemade whole grain mustard

A perfect accompaniment to a meal or used as an ingredient in your cooking, tailored to exactly how you like your mustard

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Prep Time 30 minutes mins

Maturing 3 days d

Total Time 3 days d 30 minutes mins

Servings: 2 200g jars

Course: condiment

Cuisine: American, English, French

Calories: 20

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup yellow mustard seeds
• 1/4 cup black mustard seeds
• 1/4 cup white wine vinegar
• 1/2 cup water
• 2 tsp brown sugar add to adjust to your taste
• 1/4 tsp salt

Equipment

• 2 200g jars with lids
• 1 large bowl or jar large enough to hold 3 cups of ingredients
• 1 stick blender or food processor
• 1 set of cup measures
• 1 set of measuring spoons
• 1 funnel optional

Method

 

Soak Ingredients

1. In a large bowl add yellow and black mustard seeds, white wine vinegar and water.
   1/4 cup yellow mustard seeds, 1/4 cup black mustard seeds, 1/4 cup white wine vinegar, 1/2 cup water
2. Cover with plastic wrap and leave on the counter out of direct sunlight for between 6 and 24 hours.

   During this time the wet ingredients will be absorbed and the seeds soften

   Note 1

Blending

1. Pour the mixture into a food processor, reserving a 1/3 of the mixture. The reserve will be used later to provide texture.

   Note 2
2. Add in the salt and half the sugar

   Note 3
   1/4 tsp salt, 2 tsp brown sugar
3. Blend the mixture until a creamy texture is reached
4. Taste the mustard and adjust the salt and sugar to your palette.
5. Add the reserved soaked mustard seeds

Bottling

1. Using a funnel split the mixture between the two jars and seal
2. Leave the jars on the counter for 2 to 3 days to deepen the spiciness and then store in the fridge for up to 6 months

   Note 4 & 5

Notes

Notes:

1. The length of the softening process also controls the acidity. The longer the seeds are left to soak the greater the vinegar (acidity) taste is absorbed by the seeds.
2. The amount of seeds kept aside for texture is down to personal preferences. Holding back a third will give you a mustard which contains a lot of whole seeds.
3. Add the sugar by degrees and taste as you go. This allows you to tailor the mustard to your personal preferences.
4. The spiciness is controlled by two factors
   1. The ratio of yellow and black mustard seeds. For a milder taste reduce the amount of black mustard seeds and increase the yellow.
   2. Time on the counter. The spiciness continues to develop while the mustard is on the counter but stops when in the fridge. The depth of taste (not spiciness) will continue to develop in the fridge.
5. Labelling the bottles is important as the mustard has a fridge life of 6 months. Ensure you put an expiration date on the label.
6.