Make Your Own Spicy Stone Ground Mustard

Mustard. An American staple. As a matter-of-fact, mustard is used in the cuisine of India, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.1

Made from the simplest ingredients, mustard actually is good for you. Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid. 2  Mustard has also been used medicinally for generations as well. This is one condiment that is good for you.  However, today's mustards have so many added ingredients that making your own can control what you put into it.  And unlike its ketchup counterpart, mustard can be made very easily, with no cooking and not much fuss.

I found this recipe while watching PBS many years ago.  It was with Mary Ann Esposito and I have loved this mustard ever since.  What can be better than making a condiment that not only tastes amazing but has health benefits as well? This recipe is hands-down the easiest gourmet mustard I've ever made and we think one of the tastiest too!

"Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today."

This recipe uses two types of mustard...yellow and brown seeds.  You can use all of one or the other, but I really like the color combination of the two varieties.  The brown tends to be a little hotter but they are basically the same. 

For this recipe you'll need one cup of yellow (white) seeds and one cup of brown seeds.  Put them both in a non-corrosive container such as a handy mason jar.  

Add to the jar 2 cups of red wine vinegar. (I also use Bragg's Apple Cider Vinegar to bump up the health benefits of mine.)  

 Now the easiest part.  Cover the jar with plastic if you're using a metal lid.  Otherwise you can top with a plastic lid and let the seeds soak for two days.  You'll be amazed at how much of the vinegar they soak up during this time.  

After two days, put your seed vinegar mix into a food processor and add 1/2 cup of raw honey, 2 tsp of fine sea salt, and 1 tsp of allspice.  Pulse until they form a coarse grainy paste.

Fill approximately six sterilized 1/2 pint jars with the mustard. Cut out wax paper circles larger than the jar opening and place over the tops of each jar before capping them.  

Unopened, the mustard will keep indefinitely, but once opened you'll want to make sure and refrigerate it. 

Need I mention that this mustard makes a great gift as well?  I gave a small bottle to friends one year and they raved about it so much that I ended up making them a quart of it!  

Hope you like this mustard and if you are looking for seeds to buy online, you can try here and
here. You may be able to find yellow mustard seeds any place selling bulk herbs and spices as well. 

Have you made mustard before?  What's your favorite additions?  Blessings!!


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