Homemade Spicy Whole Grain Mustard

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Up until a few years ago, my family and I thought we had far more German in our DNA than we actually do. My mother can even speak German fluently and I remember many German meals accompanied by sauerkraut and spicy whole grain mustard. That being said, this style of mustard is near and dear to my heart. Many traditional German style mustards call for beer. I have swapped the beer with a more French style of mustard making using dry white wine, making it SCD compliant. However, if you are experiencing symptoms of any kind, I recommend making it with water instead. It will only affect the tartness, not the overall flavor so you really aren’t losing out here. I adore this mustard on just about anything, but I always put some on pork chops with apples and my cheese or charcuterie boards. Now I do want to note, that the longer you leave this mustard out the spicier it will become. I don’t recommend anything over 4 hours, as this is the longest you should leave food out for according to the FDA. It will become slightly spicier the longer it sits in the fridge, but at a much slower pace than at room temp.        

Homemade Spicy Whole Grain Mustard

Serves 16
Prep: 5 min                                                                                                                                                                                                            Soaking: 8-12 hours
Blending : 2-3 min                                                                                                                                                                                                    Total: 12 hours 8  min
Beginner

Ingredients:

2 Tbsp. + 2 tsp. yellow mustard seeds 

2 Tbsp. + 2 tsp. black or brown mustard seeds 

3 Tbsp. apple cider vinegar 

3 Tbsp. water or dry white wine 

1 Tbsp. honey

½ tsp. salt

      Method Of Prep:

  1. Gather and measure out the mustard seeds, apple cider vinegar, and water.
  2. Add to a small bowl. Cover the bowl with wrap and leave at room temperature for 8-12 hours. By letting the seeds soak, they will soften and give the finished product a better and creamier consistency.
  3. After soaking, reserve ¼ cup of the soaked mustard seed mixture, and set aside.
  4. Add remaining mustard mixture, as well as the honey and salt to a high-speed blender and puree until smooth. This may take a few minutes, be sure to scrape down the sides as needed.
  5. Taste and adjust seasoning if needed.
  6. Now, fold in the remaining mustard seed mixture until incorporated.
  7. Let stand at room temperature for 2-3 hours. This will help develop the spiciness of the mustard. The longer you let it sit the spicier it will become.
  8. After a few hours, store in an air-tight container in the refrigerator for up to three weeks. This recipe will make approximately one-half pint jar of mustard.

                                
Nutrition Facts: (2 Tbsp. ea. Calculated using white wine) 
Calories- 21
Carbs- 2.1 g
Fat- 0.9 g
Protein- 0.7