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!

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 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.

How long does it last?

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

Uses for Whole Grain Mustard

• ​Sandwiches
• Hot dogs
• Salad dressings
• ​Make a sauce for pork chops and chicken
• Cheese board

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.

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!

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!

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

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