Making Whole-Grain Mustard at Home
Homemade mustard relies on the chemical reaction between mustard seeds and liquid to develop its pungency. By soaking brown and yellow mustard seeds in a vinegar-based brine and grinding them to your preferred texture, you create a sharp condiment that sharpens significantly as it rests in the jar.
Patience is your primary ingredient.
Mustard seeds need time to soften in liquid and release their enzymes. You cannot rush the soak or the curing period after processing.
- small glass jar
- mortar and pestle or food processor
- fine-mesh sieve
What goes in.
- 1/2 cupbrown mustard seeds
- 1/4 cupyellow mustard seeds
- 3/4 cupapple cider vinegar
- 1/4 cupwater
- 1 tspkosher salt
- 1 tbsphoney or maple syrup
Controlling the bite
The duration of the soak dictates the texture. A 48-hour soak ensures the seeds hydrate fully, making them easier to grind and tempering the initial heat.
The method.
Combine the seeds
Place both types of mustard seeds in a glass jar. Pour the vinegar, water, salt, and sweetener over the top.
The long soak
Seal the jar and leave it on your counter for 48 hours. The seeds will absorb almost all the liquid and swell to several times their original size.
Processing
Transfer the mixture to a food processor or use a mortar and pestle. Pulse until the seeds break down into a coarse paste, leaving some seeds intact for crunch.
Mellowing
Transfer the mustard back into a clean jar and refrigerate. Let it sit for at least 24 hours before eating to allow the sharp, acrid raw notes to fade.
Other turns to take.
Beer Mustard
Substitute the water with a dark stout or ale for a malty, deep profile.
Herbed Mustard
Add one teaspoon of dried tarragon or fresh minced rosemary after the grinding stage.
When it doesn't go to plan.
If the mixture is too thick after soaking, add a splash more vinegar before blending.
Do not use reactive metal bowls or spoons, as the vinegar can corrode them and alter the flavor.
The heat of the mustard will be most intense 3 to 5 days after processing.
The ones that keep coming up.
Why is my mustard so bitter?
Freshly ground mustard is naturally aggressive. It needs time in the refrigerator to mellow out; wait at least two days.
How long does this keep?
Because of the high acidity of the vinegar, this will remain safe and flavorful in the refrigerator for up to six months.
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