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
Prep Time: 10 minutes
White wine vinegar
Red wine vinegar
Apple cider vinegar
Yellow mustard seeds
Brown mustard seeds
Ground black pepper
Combine all ingredients in a airtight container.
Allow to soak for 2 days until the mustard seeds have doubled in size.
Serve with my recipe for super soft pretzels!
Swap in your favorite beer for a good ol' beer mustard!
Store in an airtight container and refrigerate.