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.
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.
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?