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Homemade whole grain mustard in a bowl with a spoon next to it.

Homemade Whole Grain Mustard recipe

Teri & Jenny
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.
5 from 27 votes
Prep Time 5 mins
Resting Time 2 d 12 hrs
Total Time 2 d 12 hrs 5 mins
Course condiment
Cuisine French
Servings 1 cups
Calories 532 kcal


  • 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
Keyword condiment, mustard
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