Homemade Wholegrain Mustard

This mustard is a true testament, that everything is better homemade. EVERYTHING.

I love me some Dijon mustard and I am usually content to buy it at Whole Foods because it’s a whopping $2 for an organic bottle. I had never really contemplated making many condiments from scratch (homemade ketchup seems daunting to me) and it’s much easier to just buy the best store-bought version.

That was, until Jim bought a few bags of organic mustard seeds from Mountain Rose Herbs last week. The seeds smelled so fragrant and intoxicating that I was compelled to make it homemade. And I’m glad I did because it is so ridiculously easy and tastes so amazing!

I followed a simple Pinterest recipe-with a little kick.

1/3 cup whole yellow mustard seeds

2 tbsp whole black mustard seeds

3/4 cup apple cider vinegar

1/3 cup water

1 tbsp olive oil

1 tsp raw organic sugar

1/2 tsp turmeric

1/2 tsp sea salt

1/2 tsp paprika

• In a mason jar, combine both mustard seeds, apple cider vinegar and water and shake well
• Let soak for 2 days, shaking occasionally
• After 2 days, pulse in a food processor until well blended and thinned out or until desired consistency