← Back to Search Results
Grainy Mustard, Many Ways Recipe-10087

Photo by: Joseph De Leo
Comments: 0


If you’re a mustard enthusiast, you’ll be amazed by how easy and cheap it is to make your own—and how good it is. You can customize the flavor in many ways with minor adjustments; see the list at right. The only rule you must follow is to mix yellow mustard seeds with brown or black; otherwise the results will be too harsh. And if you use red wine instead of water, expect the color to be a deep reddish brown.

Yield: 1½ cups
Prep time: 15 Minutes, Plus A Day Or Two To Soak The Seeds<Br>


  • ¼ cup (about 1½ ounces) yellow mustard seeds
  • ¼ cup (about 1½ ounces) brown or black mustard seeds
  • ½ cup red wine or water
  • ½ cup sherry or malt vinegar (or any vinegar with at least 5 percent acidity)
  • Pinch of salt




1. Put all the ingredients in a jar with a tight-fitting lid or another sealed glass or ceramic container. (Don’t use metal; it will corrode.) Shake or stir, then set aside to soak for a day or two.

2. Put the mixture in a blender and purée for several minutes to grind, adding a little extra water as needed to keep the machine running. Stop and scrape the sides down once or twice and repeat. You’ll never get the mustard as smooth as Dijon, but you can vary the coarseness by how long you let the blender run.

3. Return the mustard to the container and cover tightly. Store in a cool, dark place (or the refrigerator) for up to several months. The mustard will be quite sharp at first but will thicken and mellow with time.

Port Wine Mustard.

Instead of the red wine or water, use ½ cup ruby or tawny port.

Brewhouse Mustard.

Instead of the red wine or water, use ½ cup strong-flavored beer, like stout, porter, bock, or dark or amber ale.

14 Great Additions to Grainy Mustard

Stir any of the following into ½ cup mustard, keeping in mind that you’ll be able to keep the flavored mustard for only a week if you add fresh herbs, fruit, or vegetables.

1. Mustard Relish: ½ cup minced sweet pickle and ¼ cup each minced red onion and red bell pepper

2. Tarragon Mustard: 1 tablespoon minced fresh tarragon leaves

3. Rosemary Mustard: 1 teaspoon minced fresh rosemary leaves

4. Tomato Mustard: 1 tablespoon tomato paste

5. Honey Mustard: 2 tablespoons honey

6. Horseradish Mustard: 1 teaspoon freshly grated or prepared horseradish, or more to taste

7. Molasses Mustard: 1 tablespoon molasses

8. Balsamic Mustard: 1 to 2 tablespoons balsamic vinegar, to taste

9. Creole Mustard: ¼ teaspoon cayenne, or more to taste

10. Roasted Garlic Mustard: 2 to 3 cloves Roasted Garlic (page 304), smashed with a fork

11. Chile Mustard: 1 teaspoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste

12. Peach Mustard: ¼ cup fresh peach purée (1 medium peach, peeled, pitted, sliced, and mashed with a fork)

13. Mango Mustard: ¼ cup fresh mango purée ½ medium mango, peeled, pitted, cubed, and mashed with a fork)

14. Nori Soy Mustard: 1 sheet toasted and crumbled nori , plus 1 tablespoon soy sauce

© 2007 Double B Publishing, Inc.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.1 and uses 1/2 cup of water.

23kcal (1%)
12mg (1%)
0mg (1%)
0mcg RAE (0%)
0mg (0%)
26mg (1%)
0g (0%)
2g (2%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
desserts-4-today Desserts 4 Today
by Abby Dodge
lucid-food Lucid Food
by Louisa Shafia
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-masala American Masala
by Suvir Saran
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
a-new-way-to-cook A New Way to Cook
by Sally Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?