Recipe Image
Homemade Whole Grain Mustard
  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
Print Print Save Save
  • servings:
  • Summary

    Combine the vinegar, water, yellow mustard seeds, and brown mustard seeds in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.) Measure out 1/2 cup (118 ml) vinegar and mustard seed mixture and set aside. Combine the remaining vinegar and mustard seed mixture, sugar, and salt in a small food processor or use an immersion blender and process until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed. Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets. Taste it often and once the desired spiciness has been reached, refrigerate and serve. (The mustard can be refrigerated for up to 6 months; once refrigerated, the flavor will continue to mature but will not become more spicy.) I used only 1 T brown sugar and I only took out about 2 T of the mustard seeds before processing the mustard because it remained quite coarse.

    Ingredients

    • 3/4 cup (177 ml) cider vinegar
    • 1/2 cup (118 ml) cold water
    • 1/3 cup (60 grams) yellow mustard seeds
    • 1/3 cup (60 grams) brown mustard seeds
    • 1 to 2 tablespoons (27 grams) packed light brown sugar
    • 1 1/4 teaspoons salt

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 152 % Daily Value *
    • Total Fat: 6 g 8.78%
    • Saturated Fat: 0 g 1.2%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1466 mg 61.06%
    • Calcium: 62 mg 6.25%
    • Potassium: 201 mg 5.75%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 19 g %
    • Dietary Fiber: 2 g 7.6%
    • Sugar: 15 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.1%
    • Vitamin C 1.85%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE...