My family recently decided to let a high school student live with us for the school term. While we expected that we would have a lot of fun and be able to teach her many different things, the truth is that she is teaching us many things too. Her parents own a restaurant in Manilla, and she has been cooking with them as far back as she can remember. She tells us that their specialty is their pochero recipe but we recently discovered that she loves to make whole grain mustard from scratch.
While recently grocery shopping, she started looking for whole grain mustard. I have to admit that I had never heard of whole grain mustard, but I was more than willing to learn. Our grocery store did not have any, but she soon located the ingredients she needed to make it at our home. We are so thankful because we love the taste of homemade whole grain mustard prepared many different ways.
What is Whole Grain Mustard?
Whole grain mustard is made with the tiny mustard seeds, and they provide a fresh taste that you will not find in prepared mustards even if you are lucky enough to live near a grocery store where you can find whole grain mustard on the shelf. The reason is quite simple. After the manufacturer starts preparing their version, then the mustard seeds start losing some of their potency. Therefore, when you buy it months later, it has lost most of its flavor.
Mustard seeds are packed full of energy and they provide some natural sugar. They are also a source of dietary fiber, good fats and protein. When you make your own at home, whole grain mustard is healthier because as soon as it is produced, it starts losing some of its health benefits.
Different mustard seeds have different levels of heat because of the enzyme myrosine in them. The more myrosine is present, the hotter the mustard seed will be.
It is incredibly easy to make your own versions of whole grain mustard at home. The advantage of doing this is that you can use the mustard seeds to create a blend that your family will love. The level of heat in the finished product is directly related to the type of seeds that you choose to use and the additives that you incorporate into it.
Types of Mustard Seeds
If you are looking for a mild mustard, then use yellow seeds. These seeds that are also called white seeds provide a clean taste on the palate. Therefore, a mustard made with yellow mustard seeds is viewed as one of the most versatile as it can be used on hamburgers, hot dogs and in many marinades and barbecue sauces.
Another choice is brown or black mustard seeds. These are spicier than yellow or white mustard seeds with black mustard seeds being the spiciest of all. You will often find mustard made with brown or black seeds used in Indian cuisine because it raises the heat level while adding a subtle complexity to the dish.
The hottest mustard seeds are Chinese mustard seeds. They have a taste similar to horseradish or wasabi. While they are most commonly used to flavor vinegar, it is also easy to use them in mustard when you make your own at home. The mustard is often added to curry to give it a unique flavor while adding extra heat.
Since it is so easy to make mustard with whole grains at home, you can learn to make your own combinations depending on the amount of heat that your family enjoys. You may even want to make more than one variety if your family is like mine and enjoys dining on different cuisines from around the world.
Mustard seeds will last about a year as long as you care for them properly. They should be stored in an airtight container in a dark place. Ideally, store your mustard seeds where the temperature is about 60 degrees. While mustard seeds almost never sprout, they will start to lose their pungently. Likewise, it is best to make mustard in small batches because it will become less pungent. Nevertheless, most mustards you make at home will last for about three months if you can keep you and your friends from eating dishes and sandwiches prepared with your awesome mustard creations.
Whole Grain Mustard Recipe
This basic mustard recipe requires no special equipment making it a great place to begin learning to make your own mustard. You can easily adjust the amount of black and yellow mustard seeds to meet your needs. After you make it, then you will find many ways to make it your own. You can keep most whole grain mustard in the refrigerator for up to three months giving you plenty of time to experiment with eating them on different foods.
Basic Whole Grain Mustard Recipe
- 1 1/2 teaspoons yellow mustard seeds
- 1 1/2 teaspoons brown mustard seeds
- 4 teaspoons apple cider vinegar
- 1 tablespoon water
- 1/16 teaspoon salt
- 1/4 teaspoon honey
- Place mustard seeds in a small bowl.
- Pour apple cider vinegar over seeds. Stir until all seeds are damp.
- Let mixture set on your counter for at least six hours, but preferably overnight. The seeds will expand as they sit.
- Put four teaspoons mixture into food processor. Add water, salt and honey.
- Process until smooth consistency.
- Add remaining seeds. Process until desired consistency is achieved.
- Pour into airtight container. Place into refrigerator for at least 24 hours before using.
Variations of Whole Grain Mustards
We are thankful that our high school visitor has taught us to how to make whole grain mustard in many different ways. I love the horseradish one for roast beef as I find it has just the right amount of heat to really spice up a roast beef sandwich to take to work with me. Here is how I make my horseradish whole grain mustard.
Horseradish Whole Grain Mustard Recipe
- 5 tablespoons yellow mustard seeds
- 4 tablespoons brown mustard seeds
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon prepared horseradish sauce
- 1 teaspoons salt
- 1 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon turmeric
- Combine yellow mustard seeds, brown mustard seeds, apple cider vinegar and dark ale in a nonreactive bowl.
- Let mixture sit for at least 48 hours.
- Watch mixture to ensure the seeds stay covered. If necessary, add more vinegar and dark ale in equal amounts to keep seeds covered.
- Pour mixture into a food processor. Process until desired consistency is reached. It will thicken slightly while refrigerated.
- Place mustard in an airtight container. It will last for up to two months in the refrigerator.
Wine Whole Grain Mustard Recipe
My husband loves to make a wine whole grain mustard recipe. He often uses it to make a mustard sauce to put on top of pork chops. He browns the chops on both sides for three minutes before generously brushing on the whine whole grain mustard. Then, he finishes cooking the chops for about five minutes on each side.
- 8 tablespoons yellow mustard seeds
- 8 tablespoons black mustard seeds
- 8 tablespoons red wine vinegar
- 16 tablespoons red wine
- 3/4 teaspoons ancho chili powder
- 3/4 teaspoons instant coffee
- 1/2 teaspoon Spanish paprika
- 1/2 teaspoon brown sugar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground coriander
- 1/8 teaspoon dried oregano
- 1/8 teaspoon ground ginger
- Combine all ingredients in an airtight container. Let sit in a dark place for at least 48 hours.
- Stir until well combined. If the mixture is too thick, then place the desired amount in a mixer and beat until desired consistency is achieved.
This mixture will be very potent after the first 48 hours. Let it remain at room temperature until the desired potency is achieved. Then, refrigerate any unused portion as this will delay the mixture getting much weaker. As with other whole grain mustard recipes, it can be kept in the refrigerator for up to three months.
You can also use this recipe on baked ham, chicken and many other types of meat.
Oriental Coarse Grain Mustard
Unlike other mustard creations, Oriental Hot Mustard does not keep well, so leave time to prepare it each time you want to use it. The powerful punch that this mustard yield fades very quickly once prepared. Never use hot water for this recipe as it will break down the enzyme in the mustard too quickly. It will have a very bitter taste as you are making it, so wait about 15 minutes before sampling this wonderful whole grain mustard. Then, stir in the apple cider vinegar to stop the enzyme’s action.
- 2 tablespoons oriental mustard seeds
- 1 tablespoon ice cold water
- 1 tablespoon apple cider vinegar
- 1 teaspoon crystallized ginger
- Use a mortar and pestle to break down the oriental mustard seeds.
- Add one tablespoon ice cold water. Stir until mixture is well combined.
- Let mixture rest for a few minutes. Taste it and see if it has reached the desired potency.
- Once you are happy with the taste, usually about 15 minutes, then stir in the apple cider vinegar and the crystallized ginger.
- Use immediately in your favorite oriental recipe.
Whole Grain Beer Mustard
Whole grain beer mustard is the perfect condiment for a pastrami sandwich as it helps cut down this meat’s saltiness. It also tastes great on hot links or bratwurst. You can use a pale ale to make the mustard have a milder flavor but I love the powerful punch provided when I use a dark ale. In fact, playing with different ales is a great way to change up the flavor of this mustard that is so incredibly easy to make.
- 3 tablespoons yellow mustard seeds
- 2 tablespoons brown mustard seeds
- 1/4 cup cider vinegar
- 1/2 cup beer
- 1 1/2 cups brown sugar
- 1 tablespoon honey
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon turmeric
- 1/16 teaspoon allspice
- Combine the mustard seeds, vinegar and 1/4 cup beer in a nonreactive pan. Set in the refrigerator overnight.
- The next day, combine the remaining ingredients in a saucepan to make a spice mixture whisking until well combined.
- Bring to a boil over medium heat.
- Let spice mixture cool until lukewarm, then pour it into a blender.
- Add beer mixture to blender.
- Blend until the desired consistency is achieved.
Whole Grain Dijon Mustard
It is doubtful that Jean Naigeon of Dijon, France, could imagine the world’s fascination with Dijon mustard that he would create when he replaced vinegar used to make most mustards at that time with the juice from unripened grapes. At that time, the juice that he used was an acidic “green” juice, but most manufacturers have replaced the green juice with white wine today.
While there is very little doubt that Jean Naigeon used mustard seeds grown in the local area when he made his first batch, today about 80 percent of the mustard seeds used to make Dijon mustard are grown in Canada. Unlike Beaufort cheese, Morteau sausage and Roquefort, Dijon mustard is not a protected designation of origin product, so it can be made anywhere including your own kitchen.
In fact, you will never want to purchase Dijon mustard again when you discover how easy it is to make your own at home. You can easily adjust the combination of yellow and black mustard to achieve a customized taste.
- 1 shallot
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 6 tablespoons white distilled vinegar
- 6 tablespoons white wine
- ¾ teaspoon Himalayan salt
- 1/4 teaspoon white pepper
- 1/16 teaspoon allspice
- Finely mince shallot and place in a glass jar.
- Add remaining ingredients.
- Put a lid on the jar and shake vigorously until well combined.
- Place in refrigerator for eight hours.
- Remove from refrigerator and pour in blender.
- Blend until desired consistency is reached. It will thicken slightly as it stands.
- Use as desired. Any unused portion should be promptly refrigerated.
Whole Grain Mustard Substitute
While I try very hard to never be caught without mustard seeds to make homemade whole grain mustard, it does happen. When it does, I sometimes rush to the store and buy a premade version. It is also easy to use other types of mustard in some recipes.
You can easily make yellow mustard and honey mustard from mustard powder in a pinch.
Yellow Mustard from Mustard Powder
- 1 cup cold water
- 6 tablespoons yellow dry mustard
- 6 teaspoons kosher salt
- 1/4 teaspoon ground turmeric
- 1/16 teaspoon garlic powder
- 1/16 teaspoon paprika
- 1/4 cup white distilled vinegar
- Combine water, dry mustard, salt, turmeric, garlic powder and paprika in a saucepan.
- Cook over low heat for 40 minutes until a paste is formed.
- Slowly whisk in the vinegar until you achieve the desired consistency.
- Remove from heat and let cool.
- Store in an airtight container for up to three months.
In order to make honey mustard, simply take two tablespoons of your prepared mustard and put it in a bowl. Add 1 cup mayonnaise, three tablespoons honey and one tablespoon lemon juice. Stir until well combined and refrigerate for at least two hours giving the ingredients time to combine.
While we have enjoyed many experiences throughout this school year, one of the things that we will always treasure is our daughter introducing us to how to make our own whole grain mustard. We have been blessed to try several different ways and we love sharing our new knowledge with you. It will be hard to say goodbye, but we know that our exchange student will remember many memories made during these last months. At least for the next three months, we will have her mustard in our refrigerator to remind us of the time that we spent with her. She has also blessed us with the knowledge of how to make our own.