There’s something very satisfying about making your own mustard. This wholegrain version is one of those quiet little staples that earns its place in the fridge and gets used more than you expect.
It’s bold without being harsh. Tangy, lightly spiced, and with that proper wholegrain bite. I love that you can control the sweetness and heat, and it’s made with simple pantry ingredients. No fillers. No weird stuff.
This mustard actually gets better with time. The flavours mellow and round out over the first couple of weeks, which makes it perfect to make ahead and keep on hand.
All you need is:
90 g yellow mustard seeds 15 g black mustard seeds 80 g apple cider vinegar 80 g water 1 tsp salt 1 tsp honey, maple syrup or 10 drops liquid stevia 1 pinch turmeric powder 1 pinch paprikaStorage & shelf life
Store in a clean, airtight jar in the fridge. Thanks to the vinegar and salt, it will keep well for around 6 months if stored properly. For the best flavour, aim to use it within 3–4 months. Always use a clean spoon and discard if you notice any off smell, mould, or fizzing.
What to serve it with
This is one of those “goes with everything” condiments:
-
Slathered on sandwiches, wraps, or burgers
-
Served alongside Glazed Maple Ham, roast beef, pork, chicken, or sausages
-
Stirred through salad dressings or vinaigrettes
-
Mixed into marinades or creamy sauces like the Honey Mustard Chicken.
-
Spooned onto cheese platters with sharp cheddar or aged cheese
Once you have this in the fridge, you’ll find excuses to use it. And honestly, going back to store-bought after this feels a bit sad.
Ingredients
- 90 g yellow mustard seeds
- 15 g black mustard seeds
- 80 g apple cider vinegar
- 80 g water
- 1 tsp salt
- 10 drops liquid stevia or 1 tsp honey/maple syrup
- pinch of turmeric powder
- pinch of paprika powder
Instructions
- Add half (45 g or 1.6 oz) of the yellow mustard seeds and all of the black mustard seeds to the mixer bowl. Blitz for 4 sec/speed 9/MC on.
- Add remaining ingredients and combine for 5 sec/speed 3/MC on.
- Let the mustard sit on your bench for 24-48 hours and then refrigerate. It will be runny to begin with, but will thicken over the 24 hours. Tip: Taste it as the flavour develops, and refrigerate it when it tastes how you prefer. The longer you let it develop, the less bitey.
Notes
Nutrition