Whole-Grain Mustard
Homemade mustard is easy to prepare and packs a lot more punch than the store-bought stu ff.
Gather Your Ingredients
Key Equipment
Before You Begin
Don’t be tempted to hurry the soaking time by using hot water, as heat activates an enzyme that will kill the mustard’s flavor.
Instructions
1.
Combine vinegar, water, yellow mustard seeds, and brown mustard seeds in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours.
2.
Measure out ½ cup vinegar–mustard seed mixture and set aside. Combine remaining vinegar–mustard seed mixture, sugar, and salt in food processor and process until coarsely ground and thickened, 1 to 2 minutes, scraping down bowl as needed; return to medium bowl. Stir in reserved vinegar– mustard seed mixture.
3.
Using funnel and spoon, portion mustard into two 1-cup jars. Cover and let mustard stand at room temperature until it has reached desired spiciness, 1 to 2 days. (Mustard will become spicier as it rests at room temperature, so refrigerate it once it has reached desired spice level. Once refrigerated, its flavor will continue to mature, but it will not become more spicy. Mustard can be refrigerated for up to 6 months.)
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