Go Back
Mandy

Billy Boy's Mustard

A simple homemade mustard of yellow and brown mustard seeds soaked in white wine vinegar and water, then blended to your favorite texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 jar (about 5 ounces)
Course: Condiment
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ounce yellow mustard seeds whole
  • 1 ounce brown mustard seeds crushed
  • 2.5 ounces white wine vinegar good quality
  • 2 ounces water

Method
 

  1. Add the yellow and brown mustard seeds to a jar, or use 2 ounces of a single kind.
  2. Pour in the white wine vinegar and water.
  3. Seal the jar, shake well and refrigerate for 48 hours, shaking it every so often.
  4. Pour the mixture into a food processor and blend to your desired texture, less for coarse mustard or longer for creamy.
  5. Store in a sealed jar in the refrigerator.

Notes

The seeds soak for 48 hours before blending. The mustard is spiciest the day it is made and mellows as it ages. Keeps 2 to 3 weeks refrigerated.