Whole Grain Mustard
Spicy whole grain mustard made from yellow and brown mustard seeds, blended to desired thickness, and let sit at room temperature until desired spice level. Adapted from America’s Test Kitchen.
Course:
Appetizer, Main Course, Snack, Spreads
Cuisine:
American, German
Servings: 1 cup
Ingredients
- ¼ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup apple cider vinegar
- ¼ cup beer
- 1 tsp honey optional
- ¾ tsp kosher salt optional
Recipe
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Mix the seeds, vinegar, and beer in a glass or ceramic vessel. Cover and let soak at room temperature overnight, or up to 2 days. The seeds will bloom and grow in size.
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Add the salt and honey, if using.
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Blend until combined and thickened, about 1-3 minutes total. Keep pulsing until your desired consistency is achieved. It should be a continuous spread with some bits of whole grain mustard seeds intact.
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Scoop mustard into a glass or ceramic vessel and either serve or store in the fridge for a mild mustard. For a spicier mustard, let it sit at room temperature until your desired spice level, up to 2 days.
Recipe Notes
Store in an airtight vessel in the refrigerator for up to 3 months, if it lasts that long!