Homemade Grainy Mustard

Our family loves mustard.   It compliments so much of the food we grow and enjoy.  It’s a staple in all our salad dressings and vinaigrettes, BBQ sauces for grilled BBF meat and the ever favorite cold sandwiches, burgers and brats.  It felt like we were buying organic mustard constantly.  And, then, we found this recipe.

Many good reasons to make this mustard – it’s easy with minimal time commitment, inexpensive, holds forever and it’s delicious.  It tastes like real mustard.

We haven’t experimented with all the tweaks you could make to this recipe.   The possibilities are endless.   We keep it simple which keeps our mustard jar perpetually filled.

1/2 cup apple cider vinegar

1/4 cup yellow mustard seed

1/4 cup brown mustard seed

1/4 cup water or beer

2 tsp brown sugar, honey or omit

3/4 tsp sea salt

Combine vinegar, mustard seeds, water or beer in a bowl, stir and cover.  Let sit at room temperature 8-48 hours.  We usually aim for 12 hours.  During this soaking time, the mustard seeds will absorb the liquid and become plump and soft.

Using a stick blender (our preference) or food processor, whirl up the mustard seeds with the sweetener and salt until coarsely ground and thickened.   You can determine how smooth or grainy you want the mustard.  The more you whirl, the creamier the result.

Transfer mustard to a container, cover and refrigerate.  We use a wide mouth pint mason.   The mustard holds for several weeks.  If it begins to dry out, just add water and stir.