skinnymixer's Whole Grain Mustard
skinnymixer's Whole Grain Mustard

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skinnymixer's Whole Grain Mustard
skinnymixer’s Whole Grain Mustard


skinnymixer's Whole Grain Mustard

skinnymixer's Whole Grain Mustard

skinnymixer's Whole Grain Mustard
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Course: Condiment
Prep Time: 2 minutes
Cook Time: 12 hours
Total Time: 12 hours 2 minutes
Servings: 25
Calories: 23kcal


  • 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


  • 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.


Adaptation - increase honey to 1 Tbsp for a delicious honey mustard condiment.
Makes roughly 125 g worth.
This mustard will last in your fridge for at least 3 months.
If you prefer a hotter mustard, increase the quantity of black mustard seeds proportionately (these are hotter).
If you prefer a smooth mustard, blend on speed 8 until desired consistency is reached.
I recommend you buy your mustard seeds at a bulk herbs and spices store or try an indian/asian grocer so that this is a budget recipe.
This is HCG Protocol & LCHF compliant.
Bellini Users
Use your blunt blade for this recipe.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 5g | Calories: 23kcal | Carbohydrates: 1.7g | Protein: 1.1g | Fat: 1.3g | Sodium: 223mg | Sugar: 0.5g