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Homemade Whole Grain Mustard

Make your own whole grain mustard at home with just a few ingredients instead of buying it from the store. With minimal prep time you will have a delicious mustard that’s perfect for sandwiches, hot dogs, or add it to your charcuterie board!

whole seed mustard in a jar

What is whole grain mustard?

Whole grain mustard is really just mustard where you can see the actual mustard seeds and are sometimes still whole. It can also go by the name, grain mustard, stone ground mustard, or course ground mustard.

It’s in the grocery store next to all the other condiments like ketchup or mayo, but why buy it when you can make it from scratch?

If you think making homemade mustard is hard, it’s not. You just need to prep a day or two ahead and you are ready to go!

And once you make your own, you will never want store-bought again! Some of my other favorite homemade condiments are my fry sauce, this giardiniera, and these pickled red onions.

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ingredients for a mustard recipe that include vinegar and whole mustard seed

Ingredients Needed

Mustard seeds – I like to use a combination of brown mustard seeds and yellow mustard seeds. Feel free to use what color you have or like.

Vinegar – I use apple cider vinegar but you can also use balsamic, white, red wine, or white wine vinegar.

Salt – Kosher salt is best. Don’t use pickling salt.

Horseradish – I use a grated or prepared horseradish. Don’t use the horseradish cream of sauce.

Kitchen staples – Olive oil, water.

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How to Make Homemade Whole Grain Mustard

First: Mix the vinegar and seeds together and let sit out, covered, at room temperature for 24 hours. Don’t worry they won’t go bad. Just let them sit and get friendly for a while so they can get nice and soft for their pureeing later!

Second: After the 24 hours at room temp have passed, place most of the mixture in a food processor or chopper of some kind and pulse a few times till you get the consistency that you want.

Third: Add some water and olive oil to thin it out a bit if you don’t like it super thick. At this point, you can add in any fresh herbs, dried spices, hot sauce, wine, etc.

Fourth: Store in the refrigerator until ready to use.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

knife with a mustard with grain texture on it

How long does it last?

​Keep it stored in the fridge in an airtight container and it will last a couple of months!

How to Use Whole-Grain Mustard

whole grain mustard is perfect on a sandwich or cheese plate

What’s the difference between whole grain mustard and regular mustard?

Regular mustard is typically a bright yellow, with a smooth consistency and a strong vinegar flavor. Whole grain mustard is made with yellow, brown seeds, and sometimes black mustard seeds.

It has a fun pop of texture and a more balanced flavor. 

It’s very similar to a deli mustard or stone ground mustard. The main difference is really just the texture.

sandwich with salami and mustard

Tapas Tips & Tricks

  • Try a different type of mustard seed (yellow seeds, black seeds, brown seeds, etc)
  • Sweeten it up with a teaspoon of honey or some brown sugar.
  • Try white vinegar if you don’t have apple cider.
  • Switch out the olive oil or water for different beers.
  • Add in some extra horseradish, wasabi, or jalapeno to make it spicy.
  • Use a small food processor or hand blender when making smaller amounts.
  • To make whole grain dijon mustard substitute the water for dry white wine.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of mustard pictures

Use this whole grain mustard recipe as a base and make your own delicious condiment! This also makes a great gift for a friend or hostess!

whole grain mustard

Homemade Whole Grain Mustard

This easy recipe for homemade mustard will keep you from buying the store-bought version! Use it in various marinades, dressings, and all your favorite sandwiches.
4.38 from 8 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 5 minutes
Additional Time: 1 day
Total Time: 1 day 5 minutes
Servings: 16
Calories: 27kcal
Author: Jennifer Stewart

Ingredients

Instructions

Prepare to pickle the mustard seeds

  • Mix the mustard seeds and vinegar together in a glass container.
  • Cover with plastic wrap or glass top and leave for 24 hours.

Process the mustard seeds

  • After the 24 hours, take 2/3 of the mustard seeds and put in either a blender or food processor.
  • Pulse until you have reached the desired consistency. I like mine with some pop in the seeds so I only pulsed mine a few times.
  • Add the water, olive oil, and salt. Pulse a few more times.
  • Remove to a glass container and store in the refrigerator until ready to use!

Video

Notes

  • Try a different type of mustard seed (yellow seeds, black seeds, brown seeds, etc)
  • Sweeten it up with a teaspoon of honey or some brown sugar.
  • Try white vinegar if you don’t have apple cider.
  • Switch out the olive oil or water for different beers.
  • Add in some extra horseradish, wasabi, or jalapeno to make it spicy.
  • Use a small food processor or hand blender when making smaller amounts.
  • To make whole grain dijon mustard substitute the water for dry white wine.

Nutrition

Serving: 1tablespoon | Calories: 27kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.3mg

{Originally published 1/6/2015 – recipe and photos updated 5/13/24}

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Recipe Rating




Shelly

Saturday 10th of December 2022

Great recipe. I suggest also fermenting the mustard seeds for even fewer ingredients (seeds, water and salt, maybe some horseradish) and leave it on your counter to bubble for 3-5 days.

ann

Sunday 29th of May 2022

My last batch was with all brown mustard seeds. I did add some hot dry mustard for more heat plus pickled garlic, onion powder, coarse black pepper, and more. No need for horseradish. I added some golden balsamic for a bit of sweetness. I didn't blend any of it but used a mortar and pestle to roughly smash the mustard seeds. Very rustic finish. So good with steak tartare. Thanks!!!

Brenda

Tuesday 13th of July 2021

Great recipe, easy to make!!

DD Moore

Friday 12th of June 2020

I've made mustard several times. My problem with those other recipes is heat control. Mustard heat cools in a week or two. Some never cooled enough to eat. Some lost all the heat. You could call that the bite. Yours is perfect. The bite without horseradish is good for me but it's only three days old. If it cools too much, I'll use the horseradish. I plan on using walnut oil in the next batch. Bought some in Big Bear, CA and was over the moon. Thanks so much for ending my search. Oh, my store bought mustard was yellowed and thinner. Bet they added plain yellow mustard. I'll try that one of these times.. too.

Jennifer

Sunday 14th of June 2020

I'm glad! I would love to hear how the walnut oil tastes in it! I have some on hand and haven't used it yet.

Kisha

Tuesday 18th of July 2017

I was do excited to make this! Sadly my mustard seeds didn't break down like I wanted them to. They stayed pretty firm. I did however leave the seed and vinegar mixture on the counter for about 5 days. I'll have to try again bc it tastes amazing!

chubcheeks@bellsouth.net

Tuesday 18th of July 2017

I am so sorry to hear that they didn't break down. Mine stay pretty firm but my food processor usually does a good job of breaking them up. Maybe try leaving them for a few days and then try the food processor again. Or even a blender. Thanks so much for reading and I am glad you like the taste! I don't buy store-bought mustard anymore unless it's an emergency!