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Whole Grain Mustard

A true staple for every kitchen, I present my classic whole-grain mustard recipe.



Food processor
Large canning jars, I use Weck jars


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

How To Make

Place all ingredients into the food processor. Process at high speed until you reach your desired consistency. This can be quick to produce a very coarse grain mustard, or a few minutes in the processor, stopping to scrape the sides, for creamier mustard.

Transfer to canning jars.

The mustard will taste very bitter and harsh. It needs at least 21 days to mellow and become enjoyable. Further aging will soften the edges. Adjust liquid and seasoning after three weeks. You may want to further process in the food processor to adjust consistency. This will keep for years in the refrigerator.