Homemade Whole Grain Mustard recipe
A simple recipe for homemade whole grain beer mustard that's delicious and easy to make. We love using this mustard to make dressings and as a spread for sandwiches or on a cheese plate.
- 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
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.
- 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.
Calories: 532kcalCarbohydrates: 62gProtein: 17gFat: 23gSaturated Fat: 1gSodium: 1188mgPotassium: 550mgFiber: 8gSugar: 45gVitamin C: 4mgCalcium: 187mgIron: 6mg