The links in these recipes are for products that I use and recommend.
This whole seed mustard was one of the first products I created when I started Smokey Ridge Charcuterie. It continued to be one of our most popular condiments at The Farm Table for years. This mustard is all about texture and visual appeal. The mustard seeds have the popping texture of caviar and the multicolored little seeds add so much to the presentation of any dish. This mustard is not spicy or pungent. I use it on its own and as a building block to many other sauces, and salad dressings.
I purchase my mustard seeds from SFHerbs.com. Their prices are great (about $2.50/pound of mustard seeds), as is their quality, and they have a great assortment of spices, teas, and salts that you may want to add to your shopping cart. I’m sure you could find them on Amazon and Nuts.com as well.
This recipe is scaled for 1 lb of mustard seed which seemed like the most usable quantity for the home. It still makes 8 cups which is a pretty big batch and will last you a while or be enough to share with friends.
Print
Seriously Whole Grain Mustard Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 quarts 1x
- Category: Condiment
- Method: Stove top
- Diet: Vegan
Description
This Whole Seed Mustard is a beautiful and versatile condiment that adds texture to any dish.
Ingredients
1 lb (4.5 cups) Whole Mustard Seed. Either all yellow seeds or mixed mostly yellow with some brown seed.
1 cup white wine vinegar
1 cup white vinegar
2 1/4 cup water
1/3 cup sugar
1/4 cup honey
3 3/4 teaspoons salt
Instructions
Rinse the mustards in several changes of water.
Combine the seeds with all other ingredients. Soak overnight or for a couple of days.
Bring the mixture to a boil.
Transfer to sterile storage containers and refrigerate. This mustard will last for months in the fridge. Alternatively, you could transfer to sterile 8 oz canning jars and process in a water bath for 15 minutes (at sea level). Adjust processing time for your altitude.
Notes
Some Variations to try:
Substitute sugar for lavender sugar
Add jalapeno or other spicy peppers
Add dry mustard powder
Add tarragon or other herbs
Stir mix this whole grain mustard with dijon for a spicier condiment with a great mustard seed texture.
I had never thought to make this at hone but it was wonderful!
This homemade mustard was absolutely delicious on our mashed potatoes and it was so easy to make. We love it!
What a great idea. I have made homemade smooth mustard but this is even easier and really perfect for pate and a charcuterie board. Thanks!
I have never seen a recipe for mustard and this recipe is really interesting and amazingly easy. Glad you posted this.
Thanks. Such a useful recipe and homemade sounds the best. I have to stock my kitchen too and make the best recipes ever.
I wanted to make my own charcuterie board and I wanted whole grain mustard with it and of course couldn’t find any at the store. Let me tell you, your recipe was EASY and delish! I’ll never buy over-priced jars again!
Such a delicious addition to our charcuterie boards! Thanks for the yummy recipe.
I use wholegrain mustard a lot in my cooking but have never made my own before. Will try this out soon.
Homemade is the best and this mustard looks incredible. I like that it makes a lot so I can share with my family.
Oooh I’ve always been intruiged by making mustard and this looks fab!
Mine is still very watery after sitting in the fridge for days. When I bring it to a boil should it stay boiling for any amount of time? I did let it sit for over 24 hours before boiling.