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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! Just a few minutes to put it together and you can customize it with your own flavors without all the additives.

whole grain mustard in a jar

What is whole grain mustard?

Whole grain mustard is prepared mustard where the seeds are visible and sometimes still whole. Sometimes called grainy stone ground, or course ground.

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

Be careful when buying mustard from the store because they also add in hydrogenated oils, soy, sugar, and other unfavorable “foodstuffs.”

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overhead picture of mustard in a jar with a spreader

I have decided to make my own mustard so that I won’t have to worry about all those unsavory things.  Making your own is much easier than you think!

Grainy Mustard Recipe

The basic recipe is equal parts mustard seeds and vinegar.

You can use any ratio of yellow and brown seeds that you want just keep in mind that the brown seeds are spicier than the yellow ones. I use 2/3 yellow and 1/3 brown.

You can also use any kinds of vinegar: Balsamic, apple cider, white, or any combination of the above.

ingredients for whole grain mustard

Grainy Mustard Ingredients

  • 1/3 cup apple cider vinegar
  • 1/3 cup of seeds (combination of yellow and brown, but you can use any ratio of seeds that you like)
  • salt
  • horseradish
  • olive oil/water for consistency *optional*

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How to Make Whole Grain Mustard

First: Mix the vinegar and seeds together and let sit out 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 24 hours 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 desire.

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 just about anything.  Fresh herbs, dried herbs, hot sauce, spices, wine, etc.

Fourth: Store in the refrigerator, in an air tight container for up to 3 months.

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

grainy whole grain mustard on a spreader from a jar

Is whole grain mustard healthy?

It is full of antioxidants, elements like magnesium, and is low in calories and sugar. It’s a great way to add a little zip and zing to lots of foods without any of the bad stuff.

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

 Regular or yellow mustard is consistent in color, usually bright yellow, and is not as strong as whole grain. It also has a stronger vinegar flavor too.

Whole grain is also a great substitute for deli mustard or brown mustard!

Tapas Tips & Tricks

  • experiment with different mustard seeds and quantities
  • add different spices to change up the flavors
  • don’t be afraid to get crazy
  • use a small food processor or hand blender when making smaller quantities.

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!

mustard in a jar with text "homemade whole grain mustard"

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

Close up of the whole grain mustard in a glass jar with a spreading knife sticking out the top

Homemade Whole Grain Mustard

Yield: 1 cup
Prep Time: 5 minutes
Additional Time: 1 day
Total Time: 1 day 5 minutes

This easy recipe for homemade mustard will keep you from buying the store-bought version! Use it in various marinades and dressings.



Prepare to pickle the mustard seeds

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

Process the mustard seeds

  1. After the 24 hours, take 2/3 of the mustard seeds and put in either a blender or food processor.
  2. 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.
  3. Add the water, olive oil, and salt. Pulse a few more times.
  4. Remove to a glass container and store in the refrigerator until ready to use!


*If you like this recipe, leave me a comment and rate it with some stars.  Thank you!

Nutrition Information:
Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 19Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 133mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

Easy Finger Foods

{Originally published 1/6/2015 – recipe and photos updated 4/15/20} 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.


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.


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!!!


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.


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.


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!

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!

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