Brown Mustard
A zesty, coarse-ground German-American style mustard with a delightful kick. Perfect for slathering on bratwurst, pretzels, or sandwiches. This recipe is surprisingly easy, requiring only 10 minutes of active time, and tastes far superior to store-bought versions after a few days of aging.
For 8 servings
3 steps.
- 1
Step 1
- a.Soak the Mustard Seeds (Inactive time: 24-48 hours)
- b.In a non-reactive glass bowl or jar, combine the brown mustard seeds, apple cider vinegar, and cold water.
- c.Stir the mixture thoroughly to ensure all seeds are submerged.
- d.Cover the container with a lid or plastic wrap and let it sit at room temperature for 24 to 48 hours.
- e.During this time, the seeds will absorb the liquid, soften, and swell up, which is essential for blending and developing flavor.
- 2
Step 2
- a.Blend the Mustard (Active time: 5 minutes)
- b.Pour the entire soaked seed mixture, including any remaining liquid, into a high-speed blender or food processor.
- c.Add the packed brown sugar, salt, and optional turmeric powder.
- d.Blend to your desired consistency. For a very coarse, rustic mustard, pulse for 30-60 seconds. For a smoother, creamier texture, blend for 2-3 minutes, scraping down the sides of the blender as needed.
- e.If the mustard seems too thick to blend properly, add more water, 1 teaspoon at a time, until it reaches a thick but blendable consistency.
- 3
Step 3
- a.Age for Flavor (Inactive time: 2-3 days)
- b.Transfer the blended mustard into a clean, airtight glass jar.
- c.Seal the jar tightly and place it in the refrigerator.
- d.Let the mustard age for at least 2-3 days before using. This step is crucial; it allows the initial sharp bitterness to mellow and the complex, spicy flavors to fully develop.
- e.The mustard will thicken slightly more as it chills. Stir before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a spicier mustard, use cold water. The chemical reaction that creates mustard's heat is more potent at lower temperatures.
- 2Don't skip the aging process! Freshly made mustard is often unpleasantly bitter. It needs a few days in the fridge for the flavors to meld and mellow.
- 3For a milder flavor, substitute half of the brown mustard seeds with yellow mustard seeds.
- 4Store your homemade mustard in a sealed glass jar in the refrigerator. It will stay fresh and flavorful for up to 3 months.
- 5Experiment with different liquids. Replace the water with a flavorful beer (like a stout or ale) or a dry white wine for a unique twist.
- 6Adjust the sweetness to your liking. You can use honey or maple syrup instead of brown sugar for a different flavor profile.
Adapt it for your goals.
Honey Mustard
For a sweeter, classic honey mustard, add 2-3 tablespoons of honey to the blender along with the other ingredients.
Beer MustardBeer Mustard
Replace the 1/4 cup of water with your favorite beer. A dark stout, porter, or a hoppy IPA works wonderfully.
Spicy Horseradish MustardSpicy Horseradish Mustard
For an extra pungent kick, add 1-2 tablespoons of prepared horseradish to the blender before processing.
Herb MustardHerb Mustard
Add 1 tablespoon of fresh, finely chopped herbs like dill, tarragon, or rosemary during the blending step for an aromatic twist.
Why this is on our healthy list.
Anti-Inflammatory Properties
Brown mustard seeds are rich in compounds like sinigrin and selenium, which have been shown to possess anti-inflammatory properties that may help reduce inflammation in the body.
Rich in Minerals
Mustard seeds are a good source of essential minerals, including selenium, magnesium, and manganese, which play vital roles in antioxidant defense, bone health, and metabolism.
Source of Antioxidants
The glucosinolates and other phytonutrients in mustard seeds act as antioxidants, helping to protect your body's cells from damage caused by free radicals.
Frequently asked questions
One serving of 2 tablespoons of this homemade brown mustard contains approximately 45-55 calories, primarily from the mustard seeds and brown sugar.