Homemade Whole Grain Mustard
Make your own whole grain mustard at home with just a few ingredients instead of buying it from the store. With minimal prep time you will have a delicious mustard that’s perfect for sandwiches, hot dogs, or add it to your charcuterie board!
What is whole grain mustard?
Whole grain mustard is really just mustard where you can see the actual mustard seeds and are sometimes still whole. It can also go by the name, grain mustard, stone ground mustard, or course ground mustard.
It’s in the grocery store next to all the other condiments like ketchup or mayo, but why buy it when you can make it from scratch?
If you think making homemade mustard is hard, it’s not. You just need to prep a day or two ahead and you are ready to go!
And once you make your own, you will never want store-bought again! Some of my other favorite homemade condiments are my fry sauce, this giardiniera, and these pickled red onions.
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Ingredients Needed
Mustard seeds – I like to use a combination of brown mustard seeds and yellow mustard seeds. Feel free to use what color you have or like.
Vinegar – I use apple cider vinegar but you can also use balsamic, white, red wine, or white wine vinegar.
Salt – Kosher salt is best. Don’t use pickling salt.
Horseradish – I use a grated or prepared horseradish. Don’t use the horseradish cream of sauce.
Kitchen staples – Olive oil, water.
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How to Make Homemade Whole Grain Mustard
First: Mix the vinegar and seeds together and let sit out, covered, at room temperature for 24 hours. Don’t worry they won’t go bad. Just let them sit and get friendly for a while so they can get nice and soft for their pureeing later!
Second: After the 24 hours at room temp have passed, place most of the mixture in a food processor or chopper of some kind and pulse a few times till you get the consistency that you want.
Third: Add some water and olive oil to thin it out a bit if you don’t like it super thick. At this point, you can add in any fresh herbs, dried spices, hot sauce, wine, etc.
Fourth: Store in the refrigerator until ready to use.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long does it last?
Keep it stored in the fridge in an airtight container and it will last a couple of months!
Uses for Whole Grain Mustard
- Sandwiches
- Hot dogs
- Salad dressings
- Make a sauce for pork chops and chicken
- Cheese board
What’s the difference between whole grain mustard and regular mustard?
Regular mustard is typically a bright yellow, with a smooth consistency and a strong vinegar flavor. Whole grain mustard is made with yellow, brown seeds, and sometimes black mustard seeds.
It has a fun pop of texture and a more balanced flavor.
It’s very similar to a deli mustard or stone ground mustard. The main difference is really just the texture.
Tapas Tips & Tricks
- Try a different type of mustard seed (yellow seeds, black seeds, brown seeds, etc)
- Sweeten it up with a teaspoon of honey or some brown sugar.
- Try white vinegar if you don’t have apple cider.
- Switch out the olive oil or water for different beers.
- Add in some extra horseradish, wasabi, or jalapeno to make it spicy.
- Use a small food processor or hand blender when making smaller amounts.
- To make whole grain dijon mustard substitute the water for dry white wine.
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Use this whole grain mustard recipe as a base and make your own delicious condiment! This also makes a great gift for a friend or hostess!
Homemade Whole Grain Mustard
Equipment
Ingredients
- 1/3 cup apple cider vinegar
- 1/3 cup whole mustard seeds a mixture of yellow and brown
- 1 tablespoon olive oil
- 1/2 teaspoon prepared horseradish
- 1 teaspoon kosher salt
- 1 teaspoon water
Instructions
Prepare to pickle the mustard seeds
- Mix the mustard seeds and vinegar together in a glass container.
- Cover with plastic wrap or glass top and leave for 24 hours.
Process the mustard seeds
- After the 24 hours, take 2/3 of the mustard seeds and put in either a blender or food processor.
- Pulse until you have reached the desired consistency. I like mine with some pop in the seeds so I only pulsed mine a few times.
- Add the water, olive oil, and salt. Pulse a few more times.
- Remove to a glass container and store in the refrigerator until ready to use!
Video
Notes
- Try a different type of mustard seed (yellow seeds, black seeds, brown seeds, etc)
- Sweeten it up with a teaspoon of honey or some brown sugar.
- Try white vinegar if you don’t have apple cider.
- Switch out the olive oil or water for different beers.
- Add in some extra horseradish, wasabi, or jalapeno to make it spicy.
- Use a small food processor or hand blender when making smaller amounts.
- To make whole grain dijon mustard substitute the water for dry white wine.
Nutrition
{Originally published 1/6/2015 – recipe and photos updated 5/13/24}
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Great recipe. I suggest also fermenting the mustard seeds for even fewer ingredients (seeds, water and salt, maybe some horseradish) and leave it on your counter to bubble for 3-5 days.
My last batch was with all brown mustard seeds. I did add some hot dry mustard for more heat plus pickled garlic, onion powder, coarse black pepper, and more. No need for horseradish. I added some golden balsamic for a bit of sweetness. I didn’t blend any of it but used a mortar and pestle to roughly smash the mustard seeds. Very rustic finish. So good with steak tartare. Thanks!!!
Great recipe, easy to make!!
I’ve made mustard several times. My problem with those other recipes is heat control. Mustard heat cools in a week or two. Some never cooled enough to eat. Some lost all the heat. You could call that the bite. Yours is perfect. The bite without horseradish is good for me but it’s only three days old. If it cools too much, I’ll use the horseradish. I plan on using walnut oil in the next batch. Bought some in Big Bear, CA and was over the moon. Thanks so much for ending my search. Oh, my store bought mustard was yellowed and thinner. Bet they added plain yellow mustard. I’ll try that one of these times.. too.
I’m glad! I would love to hear how the walnut oil tastes in it! I have some on hand and haven’t used it yet.
I was do excited to make this! Sadly my mustard seeds didn’t break down like I wanted them to. They stayed pretty firm. I did however leave the seed and vinegar mixture on the counter for about 5 days. I’ll have to try again bc it tastes amazing!
I am so sorry to hear that they didn’t break down. Mine stay pretty firm but my food processor usually does a good job of breaking them up. Maybe try leaving them for a few days and then try the food processor again. Or even a blender. Thanks so much for reading and I am glad you like the taste! I don’t buy store-bought mustard anymore unless it’s an emergency!
I was do excited to make this! Sadly my mustard seeds didn’t break down like I wanted them to. They stayed pretty firm. I did however leave the seed and vinegar mixture on the counter for about 5 days. I’ll have to try again bc it tastes amazing!
This is a spectacular idea!
This is so easy, I’ve got to try it – I love whole grain mustard.
Thanks Joanie!
I make my own dressings all the time, but I had never thought of trying to make something like mustard! And yours looks so simple that I have a feeling I won’t be going back to store-bought any time soon. :o)
I am not sure I am brave enough to try my hand at ketchup but since we don’t eat a lot of it in our house, I don’t feel the urgency to do it.
I can not believe I did not think that you could make this at home! Thanks for schooling me 🙂
Perfect for you because you can control all the additives:) Hope you are doing well!
I’ll have to find some mustard seeds and try this out. It seems easy enough. What were your favorite extras you mixed in?
I loved honey, champagne, horseradish, and olives!
I’ve never made my own mustard but you’ve inspired me to try! This sounds scrumptious. 🙂
Thanks Gin!
What a simple and fabulous DIY. Can’t wait to try it. Adding in horseradish sounds wonderful, but I might get a bit more adventurous, too.
Thanks so much Laura! I love making my own so I don’t have to buy them from the store:)
ooh, now I want to make all of my own condiments. I’ve done ketchup and bbq sauce, but mustard is my favorite. cannot wait to give it a try.
Mustard is my favorite condiment, and I had no idea that making it at home was so easy. Love this!
Thanks Kirsten. I love adding all my own flavors like honey, horseradish, cranberry…
I’ve never attempted to make my own mustard but anything homemade must be better than store bought. It would also make for a great hostess gift. Love this idea. Pinning!
This was my first attempt because my store stopped stocking my favorite and when I went paleo, everything had sugar in it! Thanks for reading!
I loved you mustard recipe. It sound delicious. Will have to try it myself real soon. Good luck with whole30!
Thanks mom!