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.
Thank you for the recipe! I like to get a general idea on measurements, then tweak the recipe. I like to play around wth different ingredients.
I used a sav blanc instead of beer and added some lemon and thyme for a little extra flavor.
I’ve tried several whole grain mustard recipes, and they usually say to let mellow for 2-4 weeks. How long did you let yours mellow??
Hey there Thea! I thought it was in the Notes section. I recently converted to a new recipe plugin that displays the nutrition information and often there are glitches in the transfer of information. Let the finished mustard rest and mellow for 2 weeks in the fridge. The mustard will keep for up to 6 months covered and refrigerated. Thanks for stopping by and have a fantastic holiday! 🙂
Kevin, I’ve been wanting to try this for several weeks now and finally found the brown mustard seeds.
I used Alaskan Summer Ale as the beer (that’s what we had on hand) and it came out great! I shared some with my neighbor and he suggested trying it on salmon. I will try that right after I make your chicken & brussell sprouts dish!
Thanks for the inspiration!
Haha! Love it and am so happy to read this. I always appreciate people coming back to let me know. Thanks too for reminding me of that chicken dish, that might have to happen Wednesday after all the BBQ foods! Here’s to a fun, safe and tasty 4th of July weekend.
Thank you Kevin. I have been planning for months to try making my own. My seeds after 4 days didn’t plump like I would have wished so I mixed in the rest of the ingredients. I made mine in a pint Mason jar so I could just put an immersion blender into the jar to finish it off. I did put it over heat in a pan to reduce the liquid, probably because of the seeds I used. I used Bud Lite and Bragg ACV. It turned out great. I did add a little onion and garlic powder plus a little turmeric. I love it. Thank you again.
You bet Dennis, glad you found me and gave it a try! Always good to hear back from readers who have tried the recipes. Cheers!
I love mustard but never tried making my own! This looks really easy and your photos make it look mighty tempting 🙂
Thanks Natasha, it gets better tasting too the longer you have it – refrigerated of course. I love the texture of whole grain mustards and it adds a special pop of flavor to savory dishes.
Thanks for this recipe, Kevin. I never though of making my own mustard, but I do love doing stuff like that. I keep stone ground mustard in my fridge especially for any time that I deglaze a pan used to cook beef. Stirring a hit of mustard into the eventual sauce just perfectly completes it. Sometimes I do this with chicken, too, but it’s especially good with beef.
It’s so good with chicken, check out that recipe link. I honestly haven’t done it with beef except in a sandwich, sounds quite tasty friend, thanks!
You read my mind on this one – I have been wanting to play around with homemade mustard for a while now! I’m definitely inspired. I love the gorgeous texture and color here.
Sorry for the late reply Faith as I’ve been gone the last 2 weeks, but am back sifting emails, checking out everyones posts I missed and replying here. I love to mix it up with mustard, but have changed my tastes to the lighter beers or white wine in the mix. Thanks again for the kind words. 🙂
I also prefer to make my own condiments, but am rather lazy. Thanks for doing the hard labor! Once I finish my current jar, I’m totally going to make it.
Hi Chrissy! I’m still working on making a good version of Hoisin sauce, but haven’t gotten that quite down to where I’d post ti. Making your own is great though, I do hope you give this a try. Thanks for stopping by.
Strangely enough, this month’s Bon Apetit has a recipe for homemade hoisin. Check it out if you need some clues!
Sorry for the late reply Chrissy as I’ve been gone the last 2 weeks in India, but am back sifting emails, checking out everyones posts I missed and replying here. Thanks for the Bon Appetit heads up, I will definitely check it out. LOVE hoisin.
Hey Kevin! I do indeed have all the ingredients for this mustard! Like you I don’t like ingredients in my food that I can’t pronounce or don’t know what they are! This will be a great condiment for a leftover corned beef sandwich! 🙂
Exactly, and to tell the truth, I never even thought to layer it in with the corned beef in the gratin dish. Now that sounds good! Although sandwiches so good right about now, too. Hope you guys had a great weekend. We had a blast in Joshua Tree hiking and laughing with family.
I love making homemade mustard, Kevin! But you said I’d have the ingredients in my pantry. I don’t ever keep beer around the house. Oh, who am I kidding. Hahaha! I’ve never tried mustard with Corona, though…I’m intrigued. I need to give that a shot soon. Also, Curl San Diego on March 30. Just sayin’. #WolfpackBeerCreations
I just felt the stouts were too much and like the light beer flavor in the background. I looked up that Curl San Diego and it’s up in Carlsbad about 45 minutes north. I love how they say San Diego and then when you look its just barely within the county line. Ha! It could be a possibility thought, thanks!
If I were to choose between wholegrain or smooth mustard, I’d definitely go with wholegrain. I really enjoy the texture and pops from the seeds. This is so easy to make!
Thanks John. The pops are the fun part and the honey tempers the heat a bit. Plus, the longer it’s in the fridge, the better it gets I think.