Homemade Grain Mustard

I am a huge mustard fan. Especially since I tried whole grain mustard.

I am not a fan of fine-ground Dijon mustard because it is way too hot and spicy for me. Whole grain mustard is just right for me.

This recipe is great because whether you want a mild mustard or a strong one all depends on which seeds you choose and how finely you grind it in the end.

Whole grain mustard is milder because much of the seeds are kept intact. Understanding this helped me see why it is so simple to make my own mustard and to tailor it to my own tastes.

An added bonus is that I don’t need to worry about the high price of it at the grocery store anymore.

Picking Your Mustard Seeds

White/Yellow Seeds

They are actually more of a sandy colour, and are the mildest seeds.

Brown Seeds

These are quite bitter and hot.

Black Seeds

These are by far the most pungent flavour (I find them too strong and do not include it in this recipe).

Making a simple mustard involves soaking mustard seeds in water, vinegar and a bit of salt. After that, it is left up to your imagination.

As you can see by my picture, I like mine barely ground up. Use your food processor, small blender, or even crush the seeds with the back of a spoon to make yours as fine as you like. Keep in mind that the more you grind up the seeds, the stronger the flavour will be.

I currently have two jars in my fridge. One is like the picture above – which is great for adding into stews, marinades and salad dressings. The other is a little more processed and better for spreading.

If I want a sweeter mustard, I now just add a dash of brown sugar, maple, or honey before serving it.

Did you know that Turmeric gives mustard that distinct yellow colour? Yup, that’s it. If you want your homemade mustard to have more of a yellow colour, just ad 1/4 tsp of turmeric to the recipe.

Basic mustard will keep well in the fridge for up to a year. The vinegar acts as a great preservative. If you add other more delicate ingredients, like herbs, the shelf life will be shorter.

Word of Caution: Do not sample or use it on the same day it is made. On the first day it can be quite bitter. I like to let it rest in the fridge for a day or two before I tuck into it.

LEARN MORE

I label my mustard with the name and the recipe (this saves me from having to look up the recipe later). Here are some handy free printables to help you do the same.
Learn more about the different types of mustard

Homemade Grain Mustard Recipe

Servings	Prep Time	Cook Time
1 Jar	5 minutes	2 Days

Notes:

Store your mustard in a clean glass container. Plastic will transfer other flavours to the mustard.
If you want your mustard to have a stronger yellow colour, add 1/4 tsp of Turmeric to the mixture.
If the seeds have not absorbed the majority of the liquid after 2 days, the seeds may be stale. Buy new seeds and try again.

INGREDIENTS

60 millilitres (1/4 Cup) Cold Water
43 grams (1/4 Cup) White Mustard Seed
43 grams (1/4 Cup) Brown Mustard Seed
125 millilitres (1/2 Cup) Apple Cider Vinegar
1/4 Teaspoon Salt

DIRECTIONS

Make sure that you have your jar and ingredients ready.
- Add cold water to the jar. Warm or hot water will kill the mustard flavour.
- Then add the white and brown mustard.
- Give the jar a shake to mix everything.
- Let this mixture sit for 10 minutes before adding the vinegar.
- Add the apple cider vinegar to the jar. And wait.
- Let the jar sit on the counter for 8-48 hours.
Check the mixture a couple of times a day to see if the liquid is absorbed. Once it is, move on to the next step.
- Add salt to the mix and stir to incorporate.
- Grind the mustard to your desired consistency. Use a food processor, other small mixing appliance or even just a fork or spoon to crush some of the seeds.
Place mustard in clean jar and refrigerate for up to a year.