Homemade Whole Grain Mustard
Homemade Whole Grain Mustard

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, homemade whole grain mustard. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Whole Grain Mustard is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Homemade Whole Grain Mustard is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook homemade whole grain mustard using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Homemade Whole Grain Mustard:
  1. Prepare 4 tbsp Mustard seeds (yellow or yellow/brown mix)
  2. Take 4 tbsp Vinegar (I use apple cider vinegar, white wine or rice vinegar)
  3. Take 2 tbsp Water, wine or beer
  4. Get 1 tsp Sugar or honey (add more for sweeter mustard )
  5. Make ready 1/2 tsp Salt
Instructions to make Homemade Whole Grain Mustard:
  1. Put mustard seeds, vinegar and water/beer/wine in a a small bowl or jar. Cover lightly and let sit at room temperature for a day. The seeds will plump up and soften after soaking up the liquid.
  2. Add sugar/honey and salt. You can make a honey mustard by adding extra honey. Brown sugar is nice too!
  3. Process in a food processor or blender to desired consistency. For something Dijon-like, process to a paste, or you could even choose to leave the mustard seeds whole. I usually go for somewhere in between.
  4. Adjust sweetness and saltiness if necessary. Transfer to a glass jar (glass is better because plastic and metal can add weird flavors to the mustard).
  5. Let the mustard sit for a few days to "ripen" in the refrigerator or at room temperature. It will be a little bitter at first, but this will go away after aging. Letting it sit at room temperature will result in a spicier mustard and refrigerating will stop the formation of spicy compounds. Again, adjust and try it as it goes until you get the flavor you like!
  6. Refrigerate for up to 2 months.

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