Homemade Stone Ground Mustard
Homemade Stone Ground Mustard
Ingredients
For the Mustard
- 1/2 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
- 1
In a mason jar, combine the brown mustard seeds with 1/2 cup of apple cider vinegar. Cap the jar tightly and shake it to ensure the seeds are fully submerged. Store the jar in a cool, dark place for 2 to 4 days. During this time, the mustard seeds will absorb the apple cider vinegar and expand significantly.
⏱️ 2 min
- 2
After the soaking period, transfer the expanded seeds and liquid into a clean mason jar or a blending container. Use an immersion blender to process the mixture until it reaches a coarse, thick paste with visible seed fragments.
⏱️ 5 min
- 3
Once the initial blending is complete, add the remaining ingredients: 1/2 cup of water, 1 teaspoon of salt, and 1 tablespoon of honey to the mixture.
⏱️ 2 min
- 4
Use the immersion blender again to thoroughly combine all the newly added ingredients and further refine the mustard's texture. Blend until the mustard is smooth yet still retains the characteristic "stone ground" texture with small pieces of mustard seed visible throughout.
⏱️ 5 min
- 5
The mustard will be very sharp at first. It is recommended to let it sit, covered, in the refrigerator for several days before tasting and adjusting the flavor (e.g., adding more honey or salt) as desired. Store the finished mustard in a capped mason jar in the refrigerator.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Stone Ground Mustard
Ingredients
For the Mustard
- 1/2 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
- 1
In a mason jar, combine the brown mustard seeds with 1/2 cup of apple cider vinegar. Cap the jar tightly and shake it to ensure the seeds are fully submerged. Store the jar in a cool, dark place for 2 to 4 days. During this time, the mustard seeds will absorb the apple cider vinegar and expand significantly.
⏱️ 2 min - 2
After the soaking period, transfer the expanded seeds and liquid into a clean mason jar or a blending container. Use an immersion blender to process the mixture until it reaches a coarse, thick paste with visible seed fragments.
⏱️ 5 min - 3
Once the initial blending is complete, add the remaining ingredients: 1/2 cup of water, 1 teaspoon of salt, and 1 tablespoon of honey to the mixture.
⏱️ 2 min - 4
Use the immersion blender again to thoroughly combine all the newly added ingredients and further refine the mustard's texture. Blend until the mustard is smooth yet still retains the characteristic "stone ground" texture with small pieces of mustard seed visible throughout.
⏱️ 5 min - 5
The mustard will be very sharp at first. It is recommended to let it sit, covered, in the refrigerator for several days before tasting and adjusting the flavor (e.g., adding more honey or salt) as desired. Store the finished mustard in a capped mason jar in the refrigerator.
⏱️ 1 min