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 processed. 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.

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.

When I first started making mustard, I would add a bit of brown sugar to the mix. Now I don’t because I use my mustard for so many different things like:

Salad Dressing
Marinades
Gravy

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

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.

Live Stream Video

This two part live stream video shows how to make your own grain mustard.

Part 2

GET MORE INFORMATION

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