Comments on: Easy Homemade Whole-Grain Mustard | Julia At Home

By: @courtneyhopkins6618

@courtneyhopkins6618 — Wed, 31 Jan 2024 16:05:41 +0000

Absolutely love this! Can't wait to make it 😍

By: @willgraves5288

@willgraves5288 — Wed, 31 Jan 2024 16:05:41 +0000

Weck makes plastic snap caps for their jars.

By: @roberttelarket4934

@roberttelarket4934 — Wed, 31 Jan 2024 16:05:41 +0000

Please make home made ketchup just like the ones in the supermarket.

By: @herbpeterson3503

@herbpeterson3503 — Wed, 31 Jan 2024 16:05:41 +0000

Seeds not absorbing liquid after 24 hrs. What do I do?

By: @oceanwonders

@oceanwonders — Wed, 31 Jan 2024 16:05:41 +0000

Julia is fantastic.

By: @ltvanburen8555

@ltvanburen8555 — Wed, 31 Jan 2024 16:05:41 +0000

Wonderful! Love Julia and love ATK!

By: @SeattleSandro

@SeattleSandro — Wed, 31 Jan 2024 16:05:41 +0000

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.

By: @shannonbrice8012

@shannonbrice8012 — Wed, 31 Jan 2024 16:05:41 +0000

I made this mustard and I thought it tasted like ear wax but I let it sit for a month in the fridge and now it is the best tasting mustard we have ever had. I am making more tonight.

By: @joannadorothy

@joannadorothy — Wed, 31 Jan 2024 16:05:41 +0000

table salt is no good. It is no salt at all.

By: @sharonhoepker

@sharonhoepker — Wed, 31 Jan 2024 16:05:41 +0000

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.