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5 from 9 votes

Whole grain Mustard recipe - Moutarde à l'ancienne

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!
Prep Time20 mins
Total Time20 mins
Course: Condiment
Cuisine: French
Keyword: dijon mustard, DIY, grainy mustard, homemade mustard, moutarde
Servings: 1 small jar
Calories: 2221kcal
Author: Helene D'Souza

Ingredients

Ingredients:

To Store:

  • 1 Jar clean sterilized

Instructions

  • Add to a bowl your yellow and brown Mustard seeds and cover them with 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's alright. We want the seeds to get a bit soft.
    Whole grain Mustard recipe - Moutarde à l'ancienne masalaherb.com #stepbystep #recipe @masalaherb
  • 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.
    Whole grain Mustard recipe - Moutarde à l'ancienne masalaherb.com #stepbystep #recipe @masalaherb
  • In a bowl with the smashed mustard seeds add the remaining 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!

Nutrition

Serving: 14g | Calories: 2221kcal | Carbohydrates: 263g | Protein: 52g | Fat: 124g | Saturated Fat: 11g | Sodium: 1299mg | Potassium: 10345mg | Fiber: 53g | Sugar: 66g | Vitamin A: 37195IU | Vitamin C: 342.8mg | Calcium: 1044mg | Iron: 26.2mg