Whole Grain Mustard Recipe

4.80 from 15 votes

Whole Grain Mustard Recipe

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.

Prep Time20

Resting Time30

Total Time30 20

Course: Condiment

Cuisine: French

Servings: small jar

Calories: 834kcal

Author: Helene Dsouza

Equipment

Mortar and pestle or food processor
1 8 oz Canning Jars 240 ml

Ingredients

Ingredients:

¼ Cup Yellow Mustard Seeds
¼ Cup Brown Mustard Seeds
9½ Tablespoons White Wine vinegar
1 Tablespoon Lemon Juice
¼ Teaspoon Salt
pinch Black Pepper Ground
⅛ Teaspoon Turmeric Ground optional
3 Tablespoons Oil sunflower or canola oil

US - Metric

Instructions

Add to a bowl your yellow and brown mustard seeds and cover them with the white wine vinegar. Soak the seeds for one 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.
¼ Cup Yellow Mustard Seeds, ¼ Cup Brown Mustard Seeds, 9½ Tablespoons White Wine vinegar
Pound or blend the seeds in a food processor. If they have lost a bit of liquid, then add about 1-2 tablespoons of water to the mixture. To pound with the pestle, always add small batches and smash and twist it until most of the yellow seeds have turned into a mush. The brown ones don't crack that easily, but with the pounding, they will crack a bit and emit the flavors.
In a bowl with the smashed mustard seeds, add the lemon juice, salt, pepper, and turmeric powder. Mix the content well and fill a clean jar with the condiment.
1 Tablespoon Lemon Juice, ¼ Teaspoon Salt, pinch Black Pepper Ground, ⅛ Teaspoon Turmeric Ground
Pour most of the oil into the jar and mix the paste with the oil. Pour remaining oil over the mustard paste and close the jar.
3 Tablespoons Oil
Leave the condiment alone for 4 weeks alone so that the flavors can develop. Keep it out at room temperature if your climate is cold. If it's a hot, humid climate, keep the jar in the fridge after 2 days for the remaining 4 weeks.

Nutrition