Homemade Whole Grain Mustard Recipe
Creating your very own homemade mustard may sound daunting, but it is surprisingly simple and the results are well worth the effort.
Servings: 1 Jar
Calories: 540kcal
Ingredients
For Soaking Mustard Seeds
- ½ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup apple cider vinegar
- ¼ cup water
Final Process and Mixing
- 1 teaspoon horseradish sauce
- 1 teaspoon brown sugar
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
Instructions
- Start by mixing the mustard seeds with the vinegar and water in a bowl, cover the mixture and allow it to sit overnight. After 12-24 hours the mustard should have fully absorbed the vinegar and have increased in size.
- Then strain off excess liquid, adding the horseradish sauce, brown sugar, kosher salt, and olive oil before giving it all a good stir together.
- Finally, transfer the now-infused concoction into a blender or food processor to let it mix for a minute or until you get your desired consistency for your homemade mustard.
Notes
- For a spicier mustard, add in ¼ teaspoon cayenne pepper or ½ teaspoon black pepper.
- For a sweeter mustard, add in 1-2 tablespoon honey or maple syrup.
- For a smokier flavor, roast the mustard seeds before soaking in vinegar.
- Store your homemade mustard in the fridge in an airtight container. It will keep for about 6-8 weeks.
- Making your own mustard is a great way to control the ingredients and the flavor.
- If you don't want to use horseradish sauce, you can leave it out or replace it with something else like wasabi sauce or hot sauce.
Nutrition
Calories: 540kcal | Carbohydrates: 31g | Protein: 24g | Fat: 37g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Sodium: 1206mg | Potassium: 777mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 8mg | Calcium: 259mg | Iron: 9mg