Who knew making your own whole grain mustard could be so easy? When we ran out recently, I was searching to see where I could get some good mustard and came upon this recipe for coarse grain mustard from Serious Eats. It was so simple, it was worth giving it a try. It’s got 6 ingredients and makes about a cup:
Whole Grain Mustard
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/2 teaspoon Kosher salt
- 1 teaspoon light brown sugar (optional)
- 1 teaspoon honey (optional)
Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
Transfer mustard seeds and liquid to jar of a blender. Add salt, sugar, and honey, if using, and puree until mustard paste forms, but whole seeds still remain. Transfer to an airtight container and let rest in refrigerator for 2 days before use. Taste and add more sugar or honey to taste. Serve and enjoy!
This was much stronger than the stuff it was replacing, but that had probably been hanging out for quite a while. I added about a teaspoon of honey to tame the heat and add some nuance. It has mellowed out after being in the fridge for about a week and the sugar/honey is a little more pronounced. That being said, mustard is not something we normally keep in the fridge, so maybe I’ll search for a nice crock for it.
Now that I’ve seen how easy it is to do, the next thing is to start playing around with adding other flavors to it. Horseradish might be good, more honey, harissa, who knows? Running it through the blender to get a smoother texture while keeping some of the mustard seeds intact could be good too.