Who would have thought homemade mustard could be so simple? This whole-grain version is rich in flavor and texture, and it’s fully customizable to suit your family’s tastes.
For this recipe I used equal amounts of yellow and black (or brown) mustard seeds. The darker seeds are more intense in flavor; if you prefer a milder mustard, increase the proportion of yellow seeds while keeping the combined total at two-thirds of a cup.
Black, brown, and yellow mustard seeds are varieties from the same family. Brown and black seeds are generally hotter because they contain more oil and are sometimes smaller than yellow seeds.
Black mustard seed is commonly used in Asian and African cuisines and appears in hot mustards like Dijon, spicy pickling brines, oil and spice blends, and tangy sauces.
Darker mustard seeds can be harder to find in some grocery stores; you may locate them at specialty spice shops.
Soak the mustard seeds in the cider vinegar and cold water for at least 8 hours and up to 24 hours. The longer they soak, the softer the seeds become and the smoother the final texture. The photos here show the result after about a 20-hour soak.
- Measure and set aside about 1/2 cup of the vinegar-and-seed mixture.
- To the remaining mixture, add the brown sugar and salt.
- Process in a small food processor or with an immersion blender until coarsely ground and thickened, about 1–2 minutes.
Stir the reserved vinegar-and-seed mixture back into the processed mustard. Spoon the mustard into clean, covered jars and leave them at room temperature for 1–2 days, tasting periodically. When the mustard reaches your preferred level of spiciness, transfer the jars to the refrigerator. Properly stored, the mustard will keep up to six months.
If you let the jars sit at room temperature longer than two days, the mustard will grow spicier as it develops, so check it often. Once refrigerated, the flavor continues to mature but the heat level stabilizes.
This condiment contains no preservatives and can be tailored to individual preferences. If someone in your household prefers an extra-spicy jar, make a small batch and let it age at room temperature until it hits the desired heat.
This mustard is delicious on sandwiches and hot dogs, served alongside cheeses and cured meats, or stirred into vinaigrettes for extra depth. Small jars also make thoughtful homemade gifts.
Authentic Whole-Grain Mustard
Adapted from Leite’s Culinaria
Homemade, customizable whole-grain mustard made from just six ingredients.
Ingredients
-
3/4
cup
cider vinegar -
1/2
cup
cold water -
1/3
cup
yellow mustard seeds
(60 grams) -
1/3
cup
black or brown mustard seeds
(60 grams) -
2
tablespoons
light brown sugar, packed -
1 1/4
teaspoons
salt
Instructions
-
Combine the cider vinegar, cold water, yellow mustard seeds, and black or brown mustard seeds in a medium bowl. Cover and let stand at room temperature for 8 to 24 hours; the resting time softens the seeds and produces a creamier texture.
-
Measure out 1/2 cup of the vinegar-and-seed mixture and set it aside. To the remaining mixture add the brown sugar and salt. Process in a small food processor or with an immersion blender until coarsely ground and thickened, about 1–2 minutes, scraping down the bowl as needed. Stir in the reserved vinegar-and-seed mixture.
-
Using a funnel and spoon, divide the mustard into two 1-cup (237 ml) jars. Cover and leave at room temperature for 1–2 days to let flavors meld and develop spiciness. Taste periodically; when it reaches the desired heat, refrigerate.
-
Store refrigerated for up to 6 months. The flavor will continue to mature in the fridge, but the heat level will not increase further.
Disclosure: Some links in the original article were affiliate links. This version does not include external links.