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French-Style Grainy Mustard

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Last week I was shopping at my favorite neighborhood market and I noticed their unique selection of mustard’s.  I’m just becoming a fan of mustard.  I’ll straight up admit that I highly dislike the yellow ball park mustard.  Not a fan.  I love Dijon and grainy Dijon mustard.  I always add a teaspoon of some type of Dijon to all of my vinaigrette’s.  I make my own BBQ sauces as well and throw in whatever mustard I have.  The results are amazing and as unique as the mustard that I use.
Where was I?  I got side tracked…again.  Oh ya, the mustard’s.  As I was saying this little market had a fabulous assortment of mustard all of which cost an average of $8.00 for about 6 ounces.  That’s when I decided it was time to create my own.
I purchased a one pound bag of yellow mustard seeds from San Francisco Herb Co. for $2.55!!  A one pound of brown mustard seeds cost $2.45!  One pound of mustard seeds makes a TON of mustard.

I added lemon zest and dill, dates and walnuts, raw organic honey.  I tried a variety of vinegar from Citrus Champagne to apple cider.  Each variation created a new twist and zing!

 

 

 

 

 

For French-style grainy mustard you will need:

1/3 cup yellow mustard seeds  (or a combination of yellow and brown)
2 tablespoon dry mustard
2 tablespoons brown mustard seeds
1/2 cup boiling water
1/4 cup vinegar
1/4 cup orange juice (not pictured – oops)
1/2 teaspoon salt

I’m using a mixture of yellow and brown.  The darker the seed the bigger the bite or heat.

 

2 tablespoons of powdered mustard.

 

Coarsely grind mustard seeds using a mortar and pestle OR

 

A coffee or spice grinder, which is my option.  It’s quick and easy.

 

Just pulse the coffee or spice grinder a few times until the seeds are coarsely ground.

 

Place in a medium size mixing bowl.

 

Add powdered mustard.

 

1/2 teaspoon sea salt  (I’m using pink Himalayan salt…because)

 

 

I have decided that the vinegar used makes a difference.  The vinegar adds a spark of flavor.  I have tried a few different vinegar’s and this is one of my favorites.  I have used apple cider vinegar, white wine vinegar and white balsamic.  I really loved the flavor of this citrus champagne vinegar.  It will go very well with the lemon and dill that I’m going to add to my mustard.

 

Add 1/4 cup vinegar.

 

1/4 cup orange juice (fresh)

 

1/2 cup boiling water.

 

Stir together, cover with plastic wrap and set aside for 2-4 hours.  This will soften up the mustard seeds and the mustard will begin to thicken.

 

This is how the grainy mustard should look.  You can leave the mustard just like this.  Put into a glass jar and refrigerate.

 

OR you can make a creamier mustard and add some flavor.  Place the mustard into a food processor.

At this point you can be creative.  Make up your own gourmet blend.

 

I’m going to make lemon dill by using the zest of one lemon and 1 teaspoon of dried dill.

Let me tell you why I’m using dried dill.  1) I think dried dill has a stronger flavor than fresh.  2) I want to store the mustard in the refrigerator and I’m afraid fresh dill wouldn’t keep as long as using the dried.

If I were using the mustard right away for vinaigrette I would definitely use fresh dill.

Add the zest.

 

and the dill.

 

The mustard can be processed until the mustard is the consistency that you want.  I’m going to leave my mustard a bit grainy.

NOTE:  For a creamy consistency, use a blender.

 

Let’s do a crazy good honey mustard.

Instead of using dill and lemon, Add 1/4 cup raw organic honey.

 

Process until creamy.

 

Place in a jar and try to get out all of the air bubbles.  Store in the refrigerator.  I love honey mustard and this is honey mustard with a BITE!

I love it in salad dressings.

Next:  Let me show you a different technique for making mustard.

For a creamy home made mustard you will need:

2/3 cup yellow mustard seeds
1/2 cup vinegar of choice
2/3 cup water

Place the mustard seeds in a small bowl.

 

Add 2/3 cup water.

 

Add 1/2 cup vinegar.  I’m using a white balsamic because I want to make a Date Walnut mustard.

 

Stir to blend.  Cover and let set for 2-3 days.  Yes, DAYS.

 

The mustard seeds will soften and look like yellow tapioca.

 

Place the seeds in a blender.

 

add 1/2 teaspoon salt.

Blend.  You may need to add a few tablespoons of water because the mustard gets pretty thick down inside the blender.

 

As you can see this is a creamier textured mustard.  Equally delicious.  Using all yellow mustard seeds creates a more mellow bite.  However, the type of vinegar used plays a part as well.

 

What flavor can you create?  The sky is the limit.  Create ANY flavor your brain can think of.  For a fabulous chart of ideas and creations check out Homemade Collective.  Then let your imagination run wild.
5 from 1 vote
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French-Style Grainy Mustard

Making your own mustard isn't hard, and you can customize your flavors.

Course Condiment
Cuisine American
Keyword coarse ground mustard, homemade mustard, how to make mustard
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 52 kcal
Author Janet Barton

Ingredients

  • 1/3 cup yellow mustard seeds
  • 2 tablespoon dry mustard
  • 2 tablespoons brown mustard seeds
  • 1/2 cup boiling water
  • 1/4 cup vinegar
  • 1/4 cup orange juice
  • 1/2 teaspoon salt

Instructions

  1. Grind mustard seeds coarsely in a coffee or spice grinder or with a mortar and pestle.  Add powdered mustard and salt.  Stir to combine.  Add vinegar, orange juice and boiling water.  Stir.  Cover and let stand for at least 2 hours.  The seeds will soften and the mixture will begin to thicken.  Transfer to a jar with a lid and store in refrigerator.
  2. Lemon Dill Mustard:  Add zest from one lemon and 1 teaspoon dried dill or 1 tablespoon fresh.  Process in food processor for a creamier texture.
  3. Honey Mustard:  Add 1/4 cup raw organic honey.  Process in a food processor.

Recipe Notes

Optional recipe:

Homemade mustard

  • 2/3 cup yellow mustard seeds
  • 1/2 cup vinegar (apple cider, white wine, etc)
  • 2/3 cup water

Mix all ingredients in a small bowl.  Cover and let sit soak for 2-3 days or until mustard seeds have softened. Place all ingredients in a blender.  Blend until creamy adding water as needed (2 tablespoons at a time)

Note:  Fresh or dried herbs, dried fruits, peppers, etc.

Date & Walnut:  Add 3 pitted dates to mustard seeds.  Process until creamy.  Fold in 1/4 cup finely chopped walnuts.  YUM!!!

Sources:  Once Upon a Tart, Tales of a Kitchen and Homemade Collective

Nutrition Facts
French-Style Grainy Mustard
Amount Per Serving
Calories 52 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 147mg6%
Potassium 80mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 4.5mg5%
Calcium 25mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

    • Janet Barton says

      Thank you, Dena, for such a kind comment. I'm sure you know that doing step-by-step photo's and instructions take SOOOOO much time. I could post more often, but it would be a full time job for me. Your posts look fabulous. Thanks for introducing yourself. Now I have another food blog for inspiration.

      Reply

  4. Ginger Girls says

    YUM! Looks really good, anything homemade is a lot better…. I just found your blog and can't wait to try some of the recipes that you've posted. Keep up the good work!

    Sapphire

    Reply

  5. Eddi Marks says

    Mustard? Who'd have thought such a humble seed could be elevated to such heights! I am a teacher and save recipes to try during breaks in the summer. This has made the list. Oh!, and by the way- I am a huge fan of Penzey's spices. They are the spices I buy. Great blog post as usual. Can't wait. The apple butter mustard on grilled cheese from the previous post sounds grand!

    Reply

    • Janet Barton says

      Penzey's does have great spices. Sometimes their prices are a little high. I checked them first for mustard seeds and they were quite expensive. You should check San Francisco Herb Co. Their prices are great, but come in bulk. I hope you get some free time to try the mustard. It's so easy. I agree with tyou the apple butter mustard on grilled cheese sounds AMAZING!!

      Reply

  6. Daniela says

    Hi, Janet! It's great to see you having so much fun with this!!

    We don't have a lot of variety of good quality mustards, so homemade is quite common. I don't have a mill at home, so I have to toast the seeds (stovetop) before to put them in the mortar, that way the little things don't fly to the neighbor's house 😉 Besides it adds a nice nutty flavor.

    Right now I have in the pantry: the last bits of a white wine vinegar and tarragon mustard (75% yellow, 25% brown. SO good with eggs and chicken… I have to make some more); a spicy mustard (brown and black seeds) with pink and green pepper corns (usually for roasted beef and pork); and a smoked smooth mustard with muscovado sugar and apple cider vinegar (all time family&friend favourite).

    The apple butter mustard is awesome in grilled cheese sandwiches 🙂

    Reply

    • Janet Barton says

      Great ideas! When are your starting your own cooking blog???? You have some of the greatest ideas and recipes for food. I'd love to visit your kitchen. Thank you so much. I love the idea of toasting the mustard seeds. I'll will be doing that next time.

      Reply

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