Homemade Whole Grain Mustard

This easy recipe for homemade mustard will keep you from buying the store-bought version! Use it in various marinades, dressings, and all your favorite sandwiches.

4.38 from 8 votes

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Course: Condiments

Cuisine: American

Prep Time: 5

Additional Time: 1

Total Time: 1 5

Servings:

Author: Jennifer Stewart

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