RECIPE

Homemade Whole-Grain Mustard

Recipe Created For

Mini round cocotte

Main Course

Spices

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

¼ cup (60 ml) yellow mustard seeds
1 tbsp (15 ml) brown mustard seeds
1/3 cup (75 ml) mustard powder
2 tsp (10 ml) salt
½ tsp (2.5 ml) ground turmeric
1/3 cup (75 ml) boiling water (see note)
3 tbsp (45 ml) honey or maple syrup
1 tbsp (15 ml) sherry vinegar

Our Homemade Whole-Grain Mustard can be prepared in four simple steps and is perfect for complementing main courses of all sizes. Combining whole grain mustard with honey, turmeric, and sherry vinegar, this recipe elevates traditional mustard recipes, incorporating a new range of flavours.

Our Mini Round Cocotte is ideal for this recipe, locking in flavour for a truly well-balanced homemade mustard. This versatile piece of cookware is refrigerator safe, ensuring it can be used to cool the mustard before serving. Keep in mind that the flavour of the mustard is very pungent at first, but should mellow out overtime. Adding boiling water should help in this respect, while cold water increases the depth of flavour of this dish.

Ditch the store-bought mustard and tackle this easy-to-prepare recipe today! Our Homemade Whole-Grain Mustard takes just over two hours to prepare and can be left in the refrigerator for several months at a time. Be sure to grab all the ingredients below and follow the steps before tackling this recipe!

INGREDIENTS

¼ cup (60 ml) yellow mustard seeds
1 tbsp (15 ml) brown mustard seeds
1/3 cup (75 ml) mustard powder
2 tsp (10 ml) salt
½ tsp (2.5 ml) ground turmeric
1/3 cup (75 ml) boiling water (see note)
3 tbsp (45 ml) honey or maple syrup
1 tbsp (15 ml) sherry vinegar

EQUIPMENT

INSTRUCTIONS

In a glass bowl, combine the mustard seeds with the mustard powder, salt and turmeric. Whisk in the water and honey; let sit for 10 minutes. Add the vinegar and stir.

Cover the bowl with plastic wrap and let sit at room temperature for 2 days.

Transfer to a food processor and pulse a few times to coarsely chop the mustard seeds. Blend longer for smoother mustard. If too thick, add a few drops of water until the desired consistency is reached.

The mustard will keep for several months in an airtight container in the refrigerator. Serve in a mini cocotte.

NOTE

The flavour of the mustard is very pungent at first, but will mellow out overtime.

Using boiling water should mellow out the flavours, while using cold water will result in a stronger mustard. If you find the mustard too strong after sitting at room temperature for 2 days, refrigerate for a few days longer and taste it again.