Homemade Whole Grain Mustard

Every year, at the end of winter, the earth beneath the dormant local vineyards explodes in a bright yellow-golden color of Mustard. This is one of the first signs that Spring is just around the corner. To bring that feeling of Spring inside, we’re celebrating not only the Mustard in bloom, but the actual condiment!  So pull together your favorite mustard (or two) and create a delicious platter or board that celebrates the upcoming start of Spring, or you can easily try making your own mustard at home, with this simple recipe!


  • Serves: 8 servings
  • Prep Time: 10 minutes


  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup apple cider vinegar
  • 1/3 cup pale ale, Belgian style beer or water
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt


  1. Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.

  2. Stir vinegar and beer (or water) into the mustard seeds until just combined.

  3. Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.

  4. Stir the remaining ingredients into the mustard seed mixture and pour into a food processor, and mix thoroughly.

  5. Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County