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Homemade Whole Grain Mustard

Yields1 Serving

Learn to make your own mustard using whole grain mustard seed.

Homemade Mustard

 6 Tbsp mustard seed (white, oriental or brown)
 ½ cup dry mustard powder
 ½ cup water
 3 Tbsp white wine or cider vinegar
 Some recipes suggest that mustard seed be soaked in water for 2 hours before grinding.
Equipment Required
 coffee grinder or mortar and pestle
 glass bowl
 wooden or stainless steel utensils
 glass jar with lid
Instructions
1

Grind whole mustard seed for several seconds (keep them coarse).

2

Add seed mixture with dry mustard powder and water in glass bowl and stir well. Let stand 10 minutes.

3

Stir in vinegar. Pour into glass jar, tighten lid and refrigerate 24 hours prior to use. The wait time is essential for bitterness to dissipate.

Notes
4

Homemade mustard will be at it’s most bitter for the first day after making it but the bitterness will mellow over time.

5

Using vinegar in homemade mustard will preserve the zing, while those made with less acidic liquids like water, will have a strong taste when freshly prepared, but lose that punch quicker.

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