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Whole Grain Mustard

Developed by Jack Achenbach, RDN, LD

Still on that drive for making common food items from scratch, this week I dive into making whole grain mustards. This is certainly an easy activity as much of the work comes from mainly purchasing the ingredients. Above all else, if you’re tired of mustards that generally taste rather similar, this is a great experience to create your own unique flavors.

Makes: 2 cups

Level: Easy

Prep Time: 10 minutes

Ingredients:

White wine vinegar

Red wine vinegar

Apple cider vinegar

Yellow mustard seeds

Brown mustard seeds

Mustard powder

Paprika

Granulated garlic

Ground black pepper

1/3 c.

1/3 c.

1/3 c.

1/3 c.

1/3 c.

1 t.

1 t.

1 t.

1 t.

Directions:

Combine all ingredients in a airtight container.

Allow to soak for 2 days until the mustard seeds have doubled in size.

 

To Serve:

Serve with my recipe for super soft pretzels!

 

Cooking note:

Swap in your favorite beer for a good ol' beer mustard!

 

Storage Instructions:

Store in an airtight container and refrigerate.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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