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A zesty, coarse-ground German-American style mustard with a delightful kick. Perfect for slathering on bratwurst, pretzels, or sandwiches. This recipe is surprisingly easy, requiring only 10 minutes of active time, and tastes far superior to store-bought versions after a few days of aging.
Soak the Mustard Seeds (Inactive time: 24-48 hours)
Blend the Mustard (Active time: 5 minutes)
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A zesty, coarse-ground German-American style mustard with a delightful kick. Perfect for slathering on bratwurst, pretzels, or sandwiches. This recipe is surprisingly easy, requiring only 10 minutes of active time, and tastes far superior to store-bought versions after a few days of aging.
This german_american recipe takes 10 minutes to prepare and yields 8 servings. At 62.11 calories per serving with 2.31g of protein, it's a beginner-friendly recipe perfect for .
Age for Flavor (Inactive time: 2-3 days)
For a sweeter, classic honey mustard, add 2-3 tablespoons of honey to the blender along with the other ingredients.
Replace the 1/4 cup of water with your favorite beer. A dark stout, porter, or a hoppy IPA works wonderfully.
For an extra pungent kick, add 1-2 tablespoons of prepared horseradish to the blender before processing.
Add 1 tablespoon of fresh, finely chopped herbs like dill, tarragon, or rosemary during the blending step for an aromatic twist.
Brown mustard seeds are rich in compounds like sinigrin and selenium, which have been shown to possess anti-inflammatory properties that may help reduce inflammation in the body.
Mustard seeds are a good source of essential minerals, including selenium, magnesium, and manganese, which play vital roles in antioxidant defense, bone health, and metabolism.
The glucosinolates and other phytonutrients in mustard seeds act as antioxidants, helping to protect your body's cells from damage caused by free radicals.
One serving of 2 tablespoons of this homemade brown mustard contains approximately 45-55 calories, primarily from the mustard seeds and brown sugar.
Yes, it is generally healthy. It's low in calories and fat. Mustard seeds contain beneficial compounds like glucosinolates and selenium. Making it at home allows you to control the amount of sugar and salt, making it healthier than many store-bought options.
A bitter taste is completely normal for freshly blended mustard. The aging process is essential. Let the mustard rest in the refrigerator for at least 2-3 days, and the bitterness will mellow significantly, allowing the spicy and tangy flavors to come through.
When stored in a clean, airtight glass jar in the refrigerator, this homemade mustard will last for up to 3 months. The vinegar acts as a natural preservative.
You can, but it will change the flavor profile. Yellow mustard seeds are much milder. For a classic spicy brown mustard taste, brown seeds are essential. For a less intense version, you can use a 50/50 mix of brown and yellow seeds.
For a smoother consistency, use a high-powered blender and blend for a longer period (3-4 minutes). You can also add a little extra liquid (water or vinegar) if needed to help the blending process. Soaking the seeds for the full 48 hours will also help them soften more.