If you’re a true mustard lover, prepare to have your mind blown. Making your own vibrant, grainy mustard from scratch is not only incredibly simple and budget-friendly, but the flavor is worlds away from anything you can buy in a jar. You become the master of the mustard, tweaking the texture and taste to perfection. The one golden rule? Always blend yellow mustard seeds with brown or black ones to achieve that perfectly balanced, pungent kick without any harshness. Get ready to elevate every sandwich, pretzel, and vinaigrette you ever make!
Ingredients
• 1/4 cup / 42g yellow mustard seeds
• 1/4 cup / 42g brown or black mustard seeds
• 1/2 cup red wine or water
• 1/2 cup sherry or malt vinegar
• 1/2 teaspoon salt, or to taste
Instructions
1. Soak the Seeds: In a glass jar or ceramic container with a tight-fitting lid, combine the yellow mustard seeds, brown/black mustard seeds, red wine (or water), vinegar, and salt. Do not use a metal container, as the acid can cause it to corrode. Stir or shake well to combine, then seal and set aside at room temperature for 1 to 2 days to soften.
2. Blend to Perfection: Pour the entire soaked mixture into a blender. Blend for several minutes, stopping to scrape down the sides as needed. If the mixture is too thick to blend smoothly, add a tablespoon of water at a time to help it move. You can control the texture here—blend less for a very coarse, whole-grain mustard, or more for a smoother (but still textured) result.
3. Store and Mellow: Transfer the finished mustard back into your glass jar and seal tightly. The mustard will be quite sharp and pungent at first. For the best flavor, let it mellow in the refrigerator for at least 24 hours, or up to a week. It will thicken and the flavors will meld beautifully over time. Store in the refrigerator for up to several months.
Nutritional Information
• Naturally vegan, gluten-free, and dairy-free.
• Extremely low in calories, fat, and sugar.
• Mustard seeds are a good source of minerals like selenium and magnesium.
• A healthy way to add a huge burst of flavor to your meals.
Pro Tips
• Pro-Tips for Perfect Mustard
• The mustard will be very sharp right after blending. Let it rest in the fridge for at least a day (or up to a week) to allow the flavors to mellow and fully develop.
• Swap the water or wine for a flavorful beer (like a stout or porter) or even port wine for a unique depth of flavor.
• For a touch of sweetness to balance the spice, stir in a tablespoon of honey, maple syrup, or molasses after blending.
• Control the heat by adding a teaspoon of prepared horseradish, a pinch of cayenne, or finely minced fresh chiles like jalapeño to the blender.
FAQ
Q: Is this homemade mustard recipe vegan
A: Absolutely! This recipe is 100% vegan as it is made entirely from plant-based ingredients: mustard seeds, vinegar, and your choice of red wine or water. There are no animal products involved.
Q: What vegetarian dishes can I serve with this mustard
A: This grainy mustard is incredibly versatile for vegetarian meals. Try it on veggie burgers or plant-based sausages, as a dip for soft pretzels and roasted potatoes, whisked into a vinaigrette for salads, or spread on a sandwich with avocado and smoked tofu.
Q: Can I make this mustard sweet instead of spicy
A: Yes, you can easily balance the pungent heat with a touch of sweetness. After blending, simply stir in a tablespoon of a vegan-friendly sweetener like maple syrup or molasses to create a delicious sweet and spicy flavor profile.
Q: How long does homemade vegetarian mustard last in the fridge
A: When stored in a sealed glass jar in the refrigerator, your homemade mustard will stay fresh and delicious for up to several months. The flavors will continue to mellow and deepen beautifully over time.
