homemade mustard

Easier than you think, Dijon Mustard from scratch!

Dijon Mustard from Scratch

Tablespoons brown mustard seeds

mustard seeds

white wine vinegar vinegar

dry white wine (or water)

shallot

salt

white pepper

all spice

Add all dry ingredients together and mix: mustard seeds, salt, white pepper, all spice.  Add shallot / onion and mix.  Add white wine vinegar and mix.  Add white wine and mix.  Cover with plastic wrap and refrigerate for at least 8 hours.

Add mix to blender or food processor.  Blend until thickness and chunkiness desired.

Store in a small mason jar in refrigerator for up to two weeks!

Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here&#039;s how to make it from scratch.

Homemade Yellow Mustard

water

mustard

coarse sea salt or kosher salt

ground tumeric

garlic garlic

paprika

white distilled vinegar

Cook

Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.☞TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.

Whisk

Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.

Cool

Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.

This Whole Grain Mustard is super easy to make, you know what goes in it and probably have everything in your pantry. With beer to bump up the flavor! Let rest and mellow for 2 weeks in the fridge. The mustard will keep for up to 6 months covered and refrigerated. This makes about 1 1/2 cups.

Homemade Whole Grain Mustard

yellow mustard seeds

brown mustard seeds

apple cider vinegar

Corona or pale ale beer

dark brown sugar

tbsp honey

tsp salt

Pour both yellow and brown mustard seeds into a small mixing bowl or measuring bowl and pour vinegar and beer over. Whisk together to blend and cover the mixture with plastic wrap. Set aside on the countertop for 12 hours until the liquid has been absorbed.

Pour soaked seeds into a food processor with the remaining ingredients. Pulse several times to mix then process for a minute.

Pour mixture into a sterilized glass jar and refrigerate. Let rest and mellow for 2 weeks in the fridge before using. The mustard will keep for up to 6 months covered and refrigerated. This makes about 1 1/2 cups.

A flavorful tangy bright whole grain mustard recipe, easily made from scratch! Based on the French Dijon mustard making it a copycat whole grain Dijon mustard recipe. You can adjust the amount of Turmeric powder in the recipe by omitting it completely or by reducing the spice. Turmeric has anti-fungal properties which help in the conservation of the whole grain mustard. Besides that, turmeric will give the whole grain mustard paste a bright lovely pop of color!

Whole grain Mustard recipe - Moutarde à l'ancienne

Yellow Mustard Seeds

Brown Mustard Seeds

White Wine vinegar

Water

Lemon

Teaspoon Salt

Black Pepper Ground

flat Teaspoon Turmeric Ground (optional)

Tablespoon Sunflower Oil (or canola oil)

Jar (clean sterilized)

Add to a bowl your yellow and brown mustard seeds and cover them with 2.7 fluid ounces/ 80 milliliters of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that&#x27;s alright. We want the seeds to get a bit soft.

Next, we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don't crack that easily but with the pounding, they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.

In a bowl with the smashed mustard seeds add the remaining 1.3 fluid ounces/ 40 milliliter vinegar, lemon juice, salt, pepper, and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the oil on top and close the lid.

You will need to let it stand for minimum 4 weeks before you can use it. That is the grainy mustard paste will need to ferment a bit or let's say the flavors "get used to each other" and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!

Top 4 homemade mustard recipes from across the web

The most viewed homemade mustard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dijon Mustard from Scratch

Homemade Yellow Mustard

Homemade Whole Grain Mustard

Whole grain Mustard recipe - Moutar...

Top 4 homemade mustard recipes from across the web

The most viewed homemade mustard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dijon Mustard from Scratch

Homemade Yellow Mustard

Homemade Whole Grain Mustard

Whole grain Mustard recipe - Moutar...

The most viewed homemade mustard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine