Must Have Mustard


I love to make condiments! I must have mustard in many forms in my pantry. Honey Mustard, sweet, savory, mild, smooth, chunky there are so many ways to make gourmet mustard at home

Mustard is so fun and so diverse from sweet to hot, savory to fruity, there is no limit.

Mustard ingredients

This post will give you a recipe for a grainy dark mustard and an apricot mustard. Both are spectacular and very diverse in how you will find ways to use them.

For both of these recipes we use whole mustard seeds. Yellow mustard seeds for the apricot mustard and brown mustard seeds for the grainy mustard.

So here, are the recipes. The method follows both and is the same for both.

Grainy Brown Mustard

1 cup whole brown mustard seeds

3/4 cup water

1/4 cup white wine

1/2 tablespoon kosher salt

1 teaspoon sugar or honey

Additional water if needed for processing

Apricot Mustard

1 cup whole yellow mustard seeds

3/4 cup water

1/4 cup white wine

1 cup dried apricots, rehydrated

1/2 tablespoon kosher salt

Additional water if needed for processing from rehydrating the apricots

Soak mustard seeds overnight

Method for both:

Soak the seeds overnight in the water and wine. You need to make sure the seeds are totally covered by liquid. Add more liquid if you need.

It is highly recommended to soak the mustard seeds overnight due to how hard the little seeds are. If you tried processing the recipe without soaking, it would take forever to get those seeds broken and start turning into a paste.

Rehydrate the apricots in hot water for 30 minutes, reserve any excess water for processing.

Place all ingredients into a blender or food processor and blend for 3-4 minutes for the apricot mustard to become somewhat smooth and 2-3 minutes for the grainy mustard. If you want more whole seeds in the grainy mustard, do not process as long. Add additional water as needed to make a smooth consistent product.

Store the mustard in a glass, stainless steel or plastic container; not aluminum. The mustard will mellow after about a week. The flavors will develop and become nice and tasty.

I use the apricot mustard for ham, pork or chicken. It makes a nice glaze, marinade or spread.

Use the grainy mustard on sandwiches, in salad dressings or to dip pretzels.

How do you use mustard?

Apricot Mustard

Dark Grainy Mustard