Whole Grain Mustard
Food processor
Large canning jars
1.
Place all ingredients into the food processor. Process at high speed until you reach your desired consistency. Less processing will produce a very coarse grain mustard, or a few minutes more, stopping to scrape the sides, for creamier mustard.
Transfer to canning jars.
2.
The mustard will initially taste bitter and harsh—it needs at least 21 days to mellow and develop its flavor. Over time, it will soften and become more enjoyable. After three weeks, you can adjust the liquid and seasoning as needed. If desired, give it another spin in the food processor to refine the consistency. The mustard will keep for years in the refrigerator.
Ingredients
- 1 cup yellow mustard seed
- 1 cup brown mustard seed
- 2 cups white wine
- 1 cup Sherry vinegar
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 teaspoons salt
Cook's Notes
A true staple for every kitchen, this classic whole-grain mustard is made with our Napa Valley Chardonnay. It’s a condiment that keeps for months, making it a long-lasting addition to your pantry.