Whole Grain Mustard

A simple whole grain homemade mustard that can be customized to your liking.



  • ½ cup (90 g) yellow mustard seeds
  • ¼ cup (40 g) brown mustard seeds
  • ½ cup (120 ml) apple cider vinegar
  • ½ cup (120 ml) ale beer, pale or dark
  • 1 Tablespoon date syrup
  • ⅓ cup (80 ml) honey
  • salt, to taste


  1. Place all ingredients except honey into a bowl and mix with a spoon to combine. Cover and refrigerate overnight.
  2. Place all mixed ingredients and the honey into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute, or until desired consistency is achieved. Serve immediately or store in the refrigerator for up to 1 month.

Chef's Notes

This mustard is spicy at first, but will mellow out. Adjust the consistency and spice level by blending less, or thin with a splash of water.