Easy Homemade Mustard with White Wine | Perfectly Balanced Texture!
We’ll show you how to make a simple yet delicious homemade mustard that’s easy to whip up and long-lasting! We’re using a blend of white and black mustard seeds, grinding them in a spice grinder until they reach the perfect semi-coarse texture—somewhere between smooth and whole grain for that perfect bite.
Equipment
- 1 Spice grinder
- 1 small bowl
- 1 spoon
- 1 measuring scale and measuring cups
- 1 airtight container for storage
Ingredients
- 80 g white yellow mustard seeds
- 40 g black mustard seeds
Liquid Ingredients
- 80 ml cold white wine or alternative: cold water or beer
- apple cider vinegar unfiltered, to taste
Instructions
Prepare Mustard Seeds
- measure seeds weigh out 80 g of white mustard seeds and 40 g of black mustard seeds.
- mix the two types of mustard seeds together in a small bowl.
Grind Mustard Seeds
- place the mixed mustard seeds in the spice grinder. Grind until you achieve a coarse texture, leaving some grains for a more textured mustard.
Hydrate Mustard Mixture
- transfer the ground mustard seeds into a small bowl.
- slowly add 80 ml of cold white wine to the ground mustard.
Mix Thoroughly
- use a spoon to mix the mustard and wine together until well combined. The mixture will hydrate quickly.
Allow to Rest
- let the mixture sit for about 10 minutes. This allows the flavors to develop and the mixture to hydrate further.
Add Vinegar
- after resting, add apple cider vinegar to taste. The longer the mustard sits in the liquid before adding vinegar, the spicier it will become because the hydration process enhances the heat.
Check After Resting
- the next day, remove the mustard from the fridge.
- It will likely be thick; if too thick, add water gradually (1 tbsp at a time) to achieve the desired creamy consistency, stirring well after each addition.
Add Final Ingredients
- add 40 ml of unfiltered apple cider vinegar along with salt and optional garlic powder to taste.
Mix Again
- stir until combined. Taste and adjust seasonings as needed.
Jar the Mustard
- prepare Mason Jars, make sure your mason jars are sanitized.
Fill Jars
- transfer the mustard into the sanitized mason jars, leaving some space at the top.
Storage
- seal the jars and store them in the refrigerator. The mustard will be shelf-stable for up to six months.