I use a lot of whole grain mustard whether that is in cooking or as a condiment. It’s a great way to get started in making your own condiments as there is no cooking and while it can take 3 days to make, don’t panic as the actual hands on time is low.

One of the benefits of making your own mustard is being able to tweak the strength and taste.

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

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

3 days d

Total Time 3 days d 30 minutes mins

Servings: 2 200g jars

Course: condiment

Cuisine: English

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 optional
• 1/4 tsp salt

Equipment

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

Method

 

Soak Ingredients

1. In a large bowl add all the ingredients except the salt and sugar, and mix

   Cover with plastic wrap and leave on the counter out of direct sunlight for between 6 and 24 hours (the longer left the spicer the taste will be).

   During this time the wet ingredients will be absorbed and the seeds soften
   1/4 cup yellow mustard seeds, 1/4 cup black mustard seeds, 1/4 cup white wine vinegar, 1/2 cup water

Blending

1. Pour the mixture into a blender, reserving a 1/3 of the mixture to give texture.

   (Note: If using a stick blender remove the reserved mixture)

   Add in the salt and sugar.

   Blend the mixture until a creamy texture is reached.
2. Return the reserved mustard seed and stir.

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.

   Notes: 1 & 2

Notes

1. 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.
2. Labelling the bottles is important as the mustard has a fridge life of 6 months. Ensure you put an expiration date on the label.