I love making whole grain beer mustard to keep in the fridge as well as for gifting to people whether it’s the holidays or as a nice hostess gift. It’s incredibly easy to make and only requires a handful of ingredients. It can be used right away, but gets better after allowing the finished condiment sit for about a week. This recipe can also be easily tweaked depending on your flavor preferences. We made ours with beer because we like the flavor, but also provided a non-alcoholic alternative for you guys.
How to make Homemade Whole Grain Mustard
- Combine yellow and brown mustard seeds.
- Stir vinegar and beer (or water) into the mustard seeds.
- Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
- Stir in brown sugar, honey and sea salt.
- Pour the mustard seed mixture into a food processor. Pulse 6 times, then run for about one minute.
- Pour mixture into a sterilized glass container and refrigerate.
FAQs
Whole grain mustard is a prepared condiment that is only partially blended, with some of the mustard seeds still visible, creating an overall coarse and slightly pasty texture.
Yellow mustard seeds are the most widely used mustard seeds. They are also the largest in size and mild in taste. They have European roots and are easily found in local grocery stores. Brown mustard seeds are smaller in size and more pungent (and spicy) in flavor. They’re derived from Indian cuisine and more commonly found in international grocery stores, but can also be found here.
Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness.
When properly stored, homemade mustard will keep for up to 1 year.
Not only does whole grain mustard make a great spread for sandwiches, but it’s a great condiment to serve with a charcuterie and cheese board. It’s also really lovely in a vinaigrette, combined with minced shallots, garlic, honey, olive oil, salt and pepper.
Tips and Tricks
- The most important thing about homemade mustard is to allow it to sit for a day two before using it. This will allow for the bitter flavor to dissipate from the mustard.
- If you want a spicier mustard you can add some chiles or horseradish to the mixture before grinding it. If you want a more mild flavor, you can add more sugar and honey to cut through the heat of the seeds.
- Sometimes the mustard seeds will plump up and absorb the liquid faster and you won’t have to wait the full 12 hours. So it’s best to keep an eye on the mustard seeds. If they have absorbed everything sooner you can move onto the next step.
- Sometimes the mustard seeds won’t absorb the liquid within the 12 hours. Although unusual it may mean you got a bad batch of mustard seeds. Don’t worry! You can drain the excess liquid, and leave about 1/4 cup and move onto the next direction. You can also blend it for a bit longer in the food processor and it will help it come together better.
- If you are choosing to use beer with this recipe, we find that a beer with a nice flavor such as a Belgian Style Wheat Beer like Hogaarden or Hefeweizen or a pale ale that’s slightly lighter in flavor like Sierra Nevada works well for this recipe. Beers like bud light don’t have enough flavor, and IPAs tend to overwhelm the mustard. This isn’t to say you can’t use those options, but it’s just not our preference.
Things to use with Whole Grain Mustard?
It’s a great condiment to use in vinaigrettes and dressings, as a spread on charcuterie and cheese plates or sandwiches, and as a dip for sausages, just to name a few uses.
Our Homemade Whole Grain Mustard is also a really great dip for our Pretzel Dogs recipe! Enjoy!
Homemade Whole Grain Mustard recipe
INGREDIENTS
- ⅓ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup apple cider vinegar
- 1/3 cup pale ale, Belgian style beer or water
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- ½ teaspoon sea salt
INSTRUCTIONS
- Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
- Stir vinegar and beer (or water) into the mustard seeds until just combined.
- Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
- Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
- Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
- Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.
NOTES
- Makes 1 1/2 cups
- Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness.
- When properly stored, homemade mustard will keep for up to 1 year.
- The most important thing about homemade mustard is to allow it to sit for a day two before using it. This will allow for the bitter flavor to dissipate from the mustard.
- If you want a spicier mustard you can add some chiles or horseradish to the mixture before grinding it. If you want a more mild flavor, you can add more sugar and honey to cut through the heat of the seeds.
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Hi! I’m so excited to make this. However I have been soaking my seeds in beer and vinegar for over 12 hours and none of the liquid has soaked up at all. What do you suggest?
Hi Katherine,
I am not sure why the mustard seeds aren’t soaking the liquid up! Are the seeds more plump at all? If they are you can still blend everything together. If there’s A LOT of excess moisture, you can strain the seeds, and leave about 1/4 cup of liquid. If the seeds have not soaked up any liquid and are still hard I feel like you may have gotten a bad batch of seeds!
Oh my gosh, thank you so much!! We LOVE it. Used Firestone 805 for the beer and then an emersion blender once ready to mix. And yes, the key is to let it sit, it only gets better! Nailed it first time!!Thank you!!
Hello, is it possible to omit the brown sugar in this recipe for more honey? If so is it the same amount as the sugar? We have bees but no sugar cane/beets.
Hi! Yes you can add anywhere from 2-3 1/2 tablespoons of additional honey to replace the brown sugar
When all of the mustard seeds are pulsed in the food processor…does the finished product still have some whole? I love that “pop” of the whole seeds…but want the mixture to have great flavor too.
The mustard is still definitely grainy, so you’ll have that “pop” for sure!
Hi there, can you hot water bath this mustard, or it’s just for fridge storage?
Hi! This mustard can be canned with a hot water bath. Just be sure to leave about 1/2-1 inch of space at the top of the jar as this mustard will slightly expand in the canning process! :)
Thank you so much!
How long should it be processed for?
Hi Debbie! I write in the recipe that it should be pulsed 5-6 times before it’s processed for 30 seconds to 1 minutes…it just depends on how coarse or smooth you like your mustard!
Hi I’m in the process of making this lovely recipe! All my liquid was soaked up in about 1.5 hours, should I add more beer and vinegar or go right to the next steps?
If your mustard seeds have plumped up from the liquid you can move to the next step, otherwise you can add a little more liquid!
Thank you! This recipe turned out soooooo good! I used Sierra Nevada pale Ale and me and my husband both agree it is amazing. This recipe is perfect as is!
I made this with champagne vinegar and white wine, and with more brown than yellow mustard seeds, because that’s what I had. It turned out GREAT. Thanks for the recipe!
Yay! So glad you enjoyed this Leigh!
The recipe is a must try!! Also, I wanted to compliment you on your site style. So many times I look up recipes and am bombarded by pop up videos/ads or you have to scroll to kingdom come to just find the recipe. I also loved how I could see the whole recipe on one screen. 🙏🏼 Thanks!
!st time making homemade mustard and this is the bomb, everyone loves it. Solid 5 for flavor and ease to make
My seeds have been soaking for 16 hours and there is still liquid. Any ideas??
Hm, not sure why the mustard seeds aren’t soaking the liquid up!, but you can still blend everything together. If there’s A LOT of excess moisture, you can strain the seeds, and leave about 1/4 cup of liquid. Hopefully that helps!
I made this using Sleeman Honey Brown beer… Hummina hummina!! It’s delicious!
The pics look like you didn’t grind the mustard at all . . . just lots of whole seeds. The gastropub in my town has mustard with just whole seeds and no grinding. Can I get away with this, or should I at least grind it up a little bit to release the mustard flavor more?
I would suggest grinding it up at least a bit as it will make it easier to spread and the flavors will be able to blend and meld better over time in the fridge. Things like mustard get better over the first 2-4 weeks that you store it in the fridge as the flavors come together and you don’t want to keep the flavors locked up within the seeds while the magic is happening.
Brown mustard is available VERY cheap at Indian/Asian groceries.
And while a craft brew or IPA can be lovely, I find any beer with flavor but not too much attitude works. I’m making mine with Lonestar but wouldn’t suggest Bud light.
Amazing photographs!
My mouth waters just looking at the photos. Home style beer mustard! Who wouldn’t fall in love?
I have to ask, using IPA beer in the process. Will it over power the flavor of mustard? Have you tried using any other style of craft brews, maybe a stronger beer, a stout or maybe barley? Sooo excited to try this recipe out. Need to get started on this soon!
I have tried using an IPA and while I love drinking them, for my taste it overwhelmed the mustard…although I will say, I’ve used the Hopscotch IPA recently (a smaller amount then listed in the recipe) with a little more vinegar and brown sugar and actually thought the flavors were pleasant. One of my favorite ways is just using a good ole’ Belgium style wheat beer (particularly the Blonde Label Chimay…just adds a nice smooth taste to the mustard!). Let us know how it goes!
Please try Hoogarden beer adds a little coriander spice to the taste!!!
Hey there!
I just made this– let the grains soak overnight and just processed now.
However, the mustard is still rather watery and is not coming together
Like the mustard/paste I imagined. Any suggestions?
Thanks!!
Hm, that’s so odd….usually even with a little liquid left the mustard should grind up just fine. If it’s still not coming together I would try to strain the mixture just a little bit and then purée it again.
I ended up just processing it longer and it finally created a paste. Thanks–it’s
delicious!
Yum!! This look so good, I love whole grain mustard.
So great that you posted this today and ironic as I was just thinking about making my own whole grain mustard yesterday.
Yeah! Mustard! I recently ran out of my last batch of homemade mustard and have been thinking about trying out a new recipe — this may have to be it!
I’ve been wanting to try out making my own mustard. Love the addition of beer here – YUM!
Love the idea of homemade mustard! How long will this keep?
I like the sounds of a good beer mustard. I’ve never thought of making my own but it sounds like a fun thing to try!
Oooh I’ve always been intruiged by making mustard and this looks fab!
I am very excited to try this! A good whole-grain mustard is hard to come by and my gift list is already made.
Can this be left in the frig for months?
Yes! I made so e years ago and am just now using it up.
I never even considered making my own mustard. (Bangs head against desk.) My local wine shop sells a artisan mustard with roasted garlic that I crave…and now might have to try and recreate!