Homemade Coarse-Ground Mustard

January 15, 2008

Coarse-Ground Mustard

Adapted from “Better than Store-Bought” by Witty & Colchie


    1/4 cup mustard seeds
    1/4 cup red wine
    1/3 cup Red Wine Vinegar
    1/4 cup water
    1/4 tsp ground allspice
    1/2 tsp honey
    1/4 tsp ground black pepper
    1/2 tsp pureed garlic (more if chopping w knife)
    1 1/2 tsp course (kosher) salt


1. Combine the mustard seeds, red wine, and red wine vinegar in a dish and let stand for 3 hours or more.
2. Put mixture in food processor. Add water, allspice, honey, pepper, garlic, salt. Whirl to course texture.
3. Simmer puree in double boiler for 5-10 minutes until thickened, but not as thick as storebought. Make sure to use a doible boiler or a similar set-up, and do not overcook. The garlic will burn and ruin the whole batch.
4. Put in jar & cool before puting on cap & in refrigerator.

Keeps in refrigerator indefinitely.