This recipe for whole grain mustard is insanely delicious and easy to make. The right balance of heat and tang – one taste will leave you wanting more. Crafted from a blend of yellow and brown mustard seeds as well as roasted garlic, soaked in apple cider vinegar.

Up until now, I had never made mustard. I always thought it would be too much work. Well, I was 100% wrong. You literally toss everything in a bowl, mix it and let it sit for 3 days at room temp. That’s it. Seriously, this mustard has me thinking of all sorts of ways to use it. If you picked up a copy of our cookbook, it would be great to use in the Chive Mustard Roasted Radishes or with the “Corn” Dog Bites. Also a must in egg salad or deviled eggs, also featured in the cookbook.

If you’re not up for making mustard, but live in the Sullivan Catskills, check out Channery Hill Farm at the Callicoon Farmers’ Market. They produce a delicious mustard with seeds grown right on their farm.

Mustard Seed 101

Mustard seed comes from the mustard green plant, which is typically eaten as a leafy green that has a delicious spicy edge to it. If allowed, the plant will flower and turn to seed, leaving you with the obvious – mustard seeds.

Yellow mustard seeds are larger and milder than brown or black seeds, which tend to be hotter and more pungent. Using the combination makes for a nicely balanced spicy taste.

Whole Grain Roasted Garlic Mustard

gluten, grain, soy and dairy free
vegan • paleo
Yields 1 pint

Use This

1 cup apple cider vinegar

½ cup (3.4oz) yellow mustard seeds

¼ cup (1.6oz) brown mustard seeds

1 large head (3oz) garlic, roasted

2 teaspoons sea salt

Do This

1. In a small glass bowl, combine vinegar, mustard seeds, roasted garlic and salt; mix and cover. Let stand at room temperature for 3 days (mixing once per day).
2. Jar as is, leaving seeds whole. Or add seed mixture to a blender or food processor; blend until smooth.
3. Store in fridge for up to 3 months.

Quick Tips: Using plastic lids on jars is preferred as the vinegar in the mustard can corrode a metal lid. If you do use a metal, take care to not have the mustard touch the lid when jarring.

Check out our Ingredient Essentials and Gear & Gadgets pages for ease in sourcing and purchasing.

Print