Homemade Coarse-Ground Mustard
This homemade coarse-ground mustard is bold, tangy, and perfectly textured with whole mustard seeds, honey, and warm spices. An easy small-batch condiment that’s perfect for pretzels, sandwiches, and charcuterie boards.
- Prep Time: 15 MINUTES
- Rest Time: 24 HOURS
- Total Time: 24 hours 15 minutes
- Yield: 1 1/2 CUPS 1x
- Category: CONDIMENT
- Cuisine: AMERICAN
Ingredients
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⅔ cup white wine vinegar
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⅓ cup yellow mustard seeds
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⅓ cup brown mustard seeds
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½ teaspoon salt
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½ teaspoon ground ginger
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⅛ teaspoon ground allspice
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3 tablespoons honey
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2 cloves garlic, minced
Instructions
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In a medium bowl, combine white wine vinegar, yellow mustard seeds, brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours, allowing the seeds to absorb the liquid.
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Add honey and minced garlic to the soaked mustard seed mixture.
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Transfer the mixture to a blender or food processor and blend for 1–2 minutes until thick and coarse, stopping to scrape down the sides as needed.
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Spoon mustard into airtight jars or containers.
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Refrigerate for 1–2 days before using for best flavor.
Notes
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Mustard will continue to mellow as it chills.
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Texture should remain slightly chunky, not smooth.
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Store refrigerated for up to 3 months.