Easy Homemade Whole-Grain Mustard | Julia At Home

Byamazingfoodstv


Homemade mustard is easy to prepare and packs a lot more punch than the store-bought stuff.

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29 Comments

  2. I made it using the ingredients as she gave them as far as measurements. I bought black mustard seed and split small yellow mustard seeds from the Indian food market as they were so much cheaper. The Indian mustard seeds did not absorb liquid as much as the ones she used. I strained them and found that I had about 2 cups of liquid left over after making the puree, but it was delicious, and it is sitting now aging. Already tasty and waiting for it to age more for heat. I added two teaspoons of turmeric at the end for color.

  5. I made two batches of this over the weekend for an Oktoberfest celebration. I used white-wine vinegar, because I didn't have enough apple cider vinegar. Both batches came out perfect. I didn't have enough time to let the mustard sit and intensify, but that was OK. It was already pretty intense right out of the food processor. This mustard was amazing on brats and with soft, chewy pretzels. One tip. If you're going to make a lot of this, try buying your yellow and brown mustard seeds in bulk. At my local Safeway, a small jar of brown mustard seeds was almost $10. At a different store that had bulk spices, the same quantity of brown mustard seeds was just a bit over $2.

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