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Homemade Vibrant Grainy Mustard – vegetarian recipe
Stav Kogan

Homemade Vibrant Grainy Mustard

Learn how to make vibrant, grainy mustard from scratch. This simple, budget-friendly recipe creates a flavor far superior to store-bought versions, perfect for elevating sandwiches, pretzels, and vinaigrettes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 cup
Calories: 40
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (42 g / 1.48 oz) yellow mustard seeds
  • 1/4 cup (42 g / 1.48 oz) brown or black mustard seeds
  • 1/2 cup (480 ml) red wine or water
  • 1/2 cup (480 ml) sherry or malt vinegar
  • 1/2 teaspoon (10 ml / 0.3 fl oz) salt, or to taste
  • 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.

Method
 

  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.
  2. Do not use a metal container, as the acid can cause it to corrode.
  3. Stir or shake well to combine, then seal and set aside at room temperature for 1 to 2 days to soften.
  4. Blend to Perfection: Pour the entire soaked mixture into a blender.
  5. 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.
  6. 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.

Nutrition

Calories: 40kcalCarbohydrates: 2.5gProtein: 2gFat: 2g

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