Today, I made whole grain mustard and I am surprised by how flavorful and delicious it is. It has a pungent taste, a bit of heat, and a touch of sweetness. You won’t find mustard in the store with this kind of flavor. And it was very easy to make. Best of all, there are no chemicals, stabilizers, or preservatives in it. Only good, wholesome ingredients. A blender is the only special equipment you need. I use a Ninja, but a stick blender, regular blender, or even a small food processor should work just fine. My husband and I also made pretzels to go with the mustard. As you can see from the picture below, our rolling and shaping skills need honing. lol
Whole Grain Mustard
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/3 cup water (or pale ale, if you like)
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
- Stir vinegar and water (or ale) into the mustard seeds until just combined.
- Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
- Stir the remaining ingredients into the mustard seed mixture and pour into a blender.
- Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
- Pour mixture into a sterilized glass jar, seal, and refrigerate. Allow mustard to sit for 1 to 2 days for best flavor.
USA TODAY BESTSELLING AUTHOR DONNA FASANO is a three-time winner of the HOLT Medallion, a CataRomance Reviewers Choice Award winner for Best Single Title, a Desert Rose Golden Quill Award finalist, a Golden Heart finalist, and a two-time winner of Best Romance of the Year given by BigAl’s Books & Pals Review Blog. Her books have sold nearly 4 million copies worldwide and have been published in two dozen languages. Her books have made the Kindle Top 100 Paid List numerous times, climbing as high as #5.