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
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