Homemade Whole Grain Mustard
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I find it satisfying to make your own condiments if possible. The less unknown, unpronounceable ingredients in my body the better, right? This Homemade Whole Grain Mustard is made with six ingredients with most probably in your pantry right now.
Homemade Whole Grain Mustard
The other night I finished up my batch of Homemade Whole Grain Mustard when making this Chicken with Brussels Sprouts and Mustard Sauce. So today I thought I’d share with you how easy it is to make your own.
I’ve played with this one for a while now. Some versions were half and half yellow and black mustard seed and the proportions worked best with more yellow. I worked with different beers, from IPAs to dark robust stouts and some were just too over powering and ended up making the mustard far too bitter.
While I love the creamy texture of say a true dijon mustard, still creamy, thick and spreadable, I love the chunky aspect of a whole grain as well.
This seems to be the marriage in textures I was looking for and enjoy.
One tip I wanted to make sure and share with you is don’t heat the vinegar, use room temp or cold. I read that heating it up will activate an enzyme that kills the flavor of mustard after researching why a batch came out funky.
I make these mistakes so you don’t have to. 🙂
This is perfect for any dish that needs a punch of flavor and a boost of tang. The slight sweetness coming from the honey and the beer flavor just hidden in the background elevate this mustard.
This is fantastic with chicken, in salad dressings, smothered on grilled hot dogs and sausages, or on sandwiches. I hope you give it a try. Enjoy!
Homemade Whole Grain Mustard
Ingredients
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup Corona or pale ale beer
- 1 tbsp dark brown sugar
- 2 tbsp honey
- 1/2 tsp salt
Instructions
- Pour both yellow and brown mustard seeds into a small mixing bowl or measuring bowl and pour vinegar and beer over. Whisk together to blend and cover the mixture with plastic wrap. Set aside on the countertop for 12 hours until the liquid has been absorbed.
- Pour soaked seeds into a food processor with the remaining ingredients. Pulse several times to mix then process for a minute.
- Pour mixture into a sterilized glass jar and refrigerate. Let rest and mellow for 2 weeks in the fridge before using. The mustard will keep for up to 6 months covered and refrigerated. This makes about 1 1/2 cups.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious mustard recipe, we used GF cider
Fantastic! So happy you enjoyed this one Karen.
I made this recipe a few times, and it is always amazing. I gave a little to a Germany friend and she loved! It is easy to make and it is incredible.
Excellent, so happy to read this Eliana. Thanks!
YES!!! This is wonderful!! Thank you, I had tried a couple of other recipes that included heat and was NOT HAPPY. Am considering making it w/out the processor step as I do like WHOLE grains and that type of mustard is hard to come by near me. It won’t last 6 months!!! MM-MM-MM…..
I am so glad Nancy! Thank you for sharing this with me!
Wonderful mustard – THE best! (My husband is addicted to it.) Question: is there any way it can be processed (in a canner, perhaps) so that it is shelf-stable? I plan to make more and may use it for gifts; not sure I can make enough room in our fridge to store it all, to say nothing of mailing it.
Barbara
Thank you Barbara! This recipe should last up to six months.
I’m not sure it would (we use it often). However, what I really wanted to know is whether one could can it (water-bath canning) so it can be stored at room temperature. I have a PH measuring “gadget” and as nearly as I can tell the vinegar will provide enough acid. I have some of the mustard seeds soaking now and will can it tomorrow.
Can we switch the beer with something non alcoholic please?
I searched the internet and found that you can use chicken broth, ginger ale, white grape juice, or white wine if your recipe calls for a light beer. Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke instead of dark beer. Hope that helps.
Hi Kevin. After 20 hours my seeds still haven’t absorbed the beer and the vinegar. Should I let it sit u till the liquid is gone or should I start a new batch. Also, i used black and yellow seeds by mistake. Could that be the problem?
It should still absorb, how did it turn out?
One tip, once processed bottle the mustard and let it rest on the counter For a day or two. If you want spicier m
mustard let it sit longer tasting dailey. Once refrigerated it wil not get any spicier. If mild is you favotite use more yellow seed and
let it sit bottled overnight and refrigerate.
I made this yesterday and it looks and smells great. Can’t wait to try it in a few weeks. After putting in a sealed jar in the fri9, I noticed that there’s some condensation at the top of the jar. Is this okay or will it spoil?
You should be fine, often times happens with mine as well Vicki. Hope you enjoy this one!
Ok, thats an amazing recipe!
I have ordered brown mustard seeds from India to let it happen 😀
Anyway, I’m not allowed to eat honey or sugar of any kind, to drink beer neither. So what could be a substitute for sweet ingredients, and could I add some white wine instead of the beer?
I would experiment with what sweetener you can as I am not a dietitian Vanja. Try the white wine, but the beer flavor is preferred here. Let me know how yours turns out!
It’s a tiny bit of sugar, per serving, I use 1-2 Tbs of raw sugar. I’m diabetic. You could leave it out all together, it’s used to temper any bitterness opandvor heat. Your mustard will be sharper but use a bit less.
Hi Kevin, I can’t use honey because just opening a jar of it makes me vomit. Can I substitute brown sugar or syrup instead, and if so how much? Sorry to be graphic and difficult!
Thanks, Sonya
No worries Sonya! I have not tried this, but my first thoughts were to substitute with same amount of maple syrup or more brown sugar. Let me know!