Grainy Mustard

By Melissa Clark

Grainy Mustard
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus about 2 days’ standing
Rating
4(207)
Comments
Read comments

Homemade mustard is better than its supermarket counterpart, and it’s stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.

Featured in: Your Burger Will Thank You

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:One and ½ cups
  • ¼cup brown mustard seeds
  • ¼cup yellow mustard seeds
  • ½cup white wine
  • 1teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

117 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 130 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place mustard seeds in a medium-size bowl. Stir in ½ cup cold water and the wine. Cover and let stand overnight.

  2. Step 2

    Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.

Tip
  • After puréeing, flavor the mustard by adding sweet vinegar, black pepper, chopped garlic, herbs, honey, horseradish or chopped shallot.

Ratings

4 out of 5
207 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jakobinac

What is the shelf life or mustard made this way?

Doug Mc

If you a)use more yellow than brown seeds, b)use hot water to soak the seeds, c)add a tsp of vinegar to the mix, the heat will be less. Keep the mustard you made and add "yellow only" mustard to it. Also, adding turmeric gives great color.

Alison

I have been making mustard since my husband went on a low-sodium diet a few years ago. The recipe I use is from Chowhound's "Make Your Own Mustard" by Lisa Lavery: 1/4 cup each yellow and brown mustard seeds, 1/2 cup white wine, 1/2 cup white wine vinegar, 1/2 tsp salt (which I leave out). Soak at room temp for 2-3 days (I think 3 days is better), and then blend to desired consistency. The longer soaking and long blending will yield the smoothest results.

Christine Whittington

Maybe this had to do more with the mustard seeds than the recipe, but this is the most bitter substance I have ever had the experience of tasting. The seeds were fresh. Maybe I should have toasted the seeds first. I soaked the seeds for about 24 hours and otherwise followed the recipe exactly. I know that I am a bitter taster, but I generally do like bitter things--radicchio, Negronis, and the like. My husband wants to keep it around and see if it mellows! Enjoy that experiment, dear!

Princekorv

It was GREAT!

Pat

Was vinegar forgotten?

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.