Whole Grain Mustard

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings (¾ cup total)
Prep Time:  5 minutes Cook Time:  0 minutes

Whole Grain Mustard

Homemade mustard is a treat. It’s delicious as is, but if you like horseradish, feel free to add a tablespoon. For a peppery kick, add ½ teaspoon cracked black peppercorns.


⅓ cup yellow mustard seeds

¼ cup brown mustard seeds

½ cup white grape juice concentrate or verjus

¼ apple cider vinegar

1 teaspoon dry mustard

½ teaspoon salt


  • In a medium bowl, add both types of mustard seeds, grape juice concentrate, vinegar, dry mustard and salt. Stir together until combined, cover and set aside for 8 hours or overnight at room temperature.
  • Once the liquid has been absorbed by the mustard seeds, pulse the mixture with an immersion blender to the desired consistency.
  • Kitchen Tips

    We like our mustard with some thickness, not just all seeds, so we only pulse the mustard for about 1 minute. It will thicken up as it chills.

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