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Homemade Whole Grain Mustard
This easy recipe for homemade mustard will keep you from buying the store-bought version! Use it in various marinades and dressings.
4.38
from
8
votes
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Course:
Condiments
Cuisine:
American
Prep Time:
5
minutes
minutes
Additional Time:
1
day
day
Total Time:
1
day
day
5
minutes
minutes
Servings:
16
Calories:
27
kcal
Author:
Jennifer Stewart
Equipment
Food Processor Mini Chopper, 3 Cup
McCormick Culinary Mustard Seed, 22 oz
6 Tulip Jelly Jar with Glass Lids
Ingredients
1/3
cup
apple cider vinegar
1/3
cup
whole mustard seeds
a mixture of yellow and brown
1
tablespoon
olive oil
1/2
teaspoon
prepared horseradish
1
teaspoon
kosher salt
1
teaspoon
water
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!
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Notes
*If you like this recipe, leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving:
1
tablespoon
|
Calories:
27
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Sodium:
147
mg
|
Potassium:
30
mg
|
Fiber:
0.4
g
|
Sugar:
0.3
g
|
Vitamin A:
1
IU
|
Vitamin C:
0.3
mg
|
Calcium:
10
mg
|
Iron:
0.3
mg