Wholegrain Mustard, Classic House Formula
A traditional wholegrain mustard made with soaked mustard seeds, vinegar and gentle sweetness. Textural, aromatic, and balanced, suitable for sauces, dressings, meats and charcuterie.
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Print PinServings: 300 grams
Calories: 3kcal
Cost: £3.00
Equipment
- 1 Non-Reactive Bowl
- 1 Preserving Jar
- 1 Food Processor or Mortar & Pestle
Ingredients
- 120 g Yellow Mustard Seeds (¾ Cup)
- 40 g Brown Mustard Seeds (1/4 Cup)
- 200 ml Water (3/4 Cup + 2 Tbsp.)
- 150 ml White Wine Vinegar or Cider Vinegar (2/3 Cup)
- 30 g Caster Sugar or Honey (2 Tbsp.)
- 8 g Fine Sea Salt (1¼ tsp.)
Optional Aromatics
- 1 each Bay Leaf
- ½ tsp Black Peppercorns
- ½ tsp Coriander Seeds
Instructions
- Combine the mustard seeds, water, vinegar, sugar and salt in a non-reactive bowl. Add any optional aromatics. Stir well, cover and leave to soak at room temperature for 24–48 hours, until the seeds have absorbed liquid and softened.
- Remove and discard aromatics. Transfer the mixture to a food processor or use a mortar and pestle. Pulse briefly to break a portion of the seeds, keeping the texture coarse and distinctly wholegrain.
- Taste and adjust seasoning, adding a little extra vinegar or water if needed to loosen.
- Transfer to a clean jar, seal and refrigerate for at least 48 hours before use to allow the flavours to mellow.
Presentation & Storage
- Store refrigerated for up to 4 weeks. Flavour improves after several days. Stir before use.
Notes
Yellow seeds provide body and mildness; brown seeds contribute heat and depth.
Mustard will taste sharp immediately after grinding and soften noticeably after resting.
Texture is key — avoid over-processing. Variation Suggestions Replace part of the vinegar with dry white wine or beer for a softer profile.
Add a small amount of turmeric for colour and warmth.
For a sweeter style, increase the honey slightly and reduce the vinegar.
Mustard will taste sharp immediately after grinding and soften noticeably after resting.
Texture is key — avoid over-processing. Variation Suggestions Replace part of the vinegar with dry white wine or beer for a softer profile.
Add a small amount of turmeric for colour and warmth.
For a sweeter style, increase the honey slightly and reduce the vinegar.
Nutrition
Calories: 3kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.2IU | Vitamin C: 0.04mg | Calcium: 2mg | Iron: 0.1mg
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