Housemade Whole-Grain Mustard

I was excited to learn how to make my own mustard; it was simple and quick, with its star ingredient, the mustard seed. The flavor was much spicier than I imagined. My mouth and taste buds got a kick! But I didn’t mind. I enjoyed fresh mustard.

Mustard Recipe

Yields: 2 cups

• ¾ cup organic apple cider vinegar
• ½ cup beer
• ⅔ cup organic yellow mustard seeds
• 1 tablespoon organic brown sugar
• 1 ¼ teaspoon Kosher salt

Kitchen Equipment 

• Mixing bowls/cups/spoons for mise en place ingredients
• Measuring spoons
• Airtight container
• Food processor

Cooking Instructions

1. Sanitize kitchen (including the sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, and computer).
2. Mise en place ingredients.
3. Combine the vinegar, beer, and mustard seeds in an airtight container. Cover and let it sit for 24 hours.
4. Set ½ c. of the mixture aside.
5. Add sugar and salt to the food processor. 
6. Add the remaining seed mixture to the food processor.
7. Blend to desired consistency.
8. Stir in the ½ c. mixture.
9. Place mustard in an airtight container.
10. Allow it to sit at room temperature for 1-2 days. It will become spicer the longer the mustard sits.
11. Mustard will be kept in the refrigerator for up to six months.

Have a super Memorial Day weekend. Let summer unofficially begin!

Happy cooking,

FS x