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Homemade Stone-Ground Mustard

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Use a mortar and pestle to crush whole mustard seeds to make spicy, delicious Homemade Stone-Ground Mustard for sandwiches, burgers, and vinaigrettes.

A jar of homemade stone ground mustard sitting on top of a table

Homemade Stone-Ground Mustard

I would never have thought about making Homemade Stone-Ground Mustard until my daughter demonstrated her creative culinary skills using a mortar and pestle (a wedding gift from her mother-in-law) during our visit to St. Louis last weekend.

Although this kitchen device has been used since ancient times to grind spices, I’d never tried it myself. Why bother when you can rely on the convenience of the spice rack?

But…watching Allison demonstrate her technique and tasting that delicious mustard was so intriguing that I ordered my own Granite Angled Mortar and Pestle before I left St. Louis.

I couldn’t wait to make mustard as soon as I got home!

A close up of mortar and pestle

You may be asking, “Is it worth the effort?” and I’d have to tell you, “Yes, I really think so!”

It does take a little muscle, but it’s also kind of fun and the process only takes a few minutes. Once you are all done, the mustard can be stored in the refrigerator for up to a year—it has a really long shelf life!

A close up of a bowl of brown mustard seeds

Instructions

Start with 6 tablespoons of mustard seed. My daughter used black mustard seed in her recipe, but I tried these brown mustard seed that I found at World Market.

Pour them into the mortar and using the pestle, grind the seeds for a few seconds. Obviously, this is where the muscle comes in!

A close up of a mortar and pestle with homemade stone ground mustard

As you grind, you’ll notice a yellow mustard powder start to appear. Slowly add water—cold for a spicier mustard or hot for a milder mustard—and continue grinding to make more of a mustard paste with some whole seeds left in.

The water temperature, whether cold or hot, will create a chemical reaction as you grind the seed that results in how much heat is in the mustard.

A close up of a bowl of homemade stone ground mustard

To this mixture, add the other ingredients and continue grinding until you have the consistency desired.

Store the mustard in a glass jar in the refrigerator for 24 hours before serving to allow the flavor to meld.

This mustard is a delicious condiment for burgers or sandwiches. I also like to use stone-ground mustard in my favorite chicken salad and vinaigrettes.

Oh, and I definitely plan to find other fun recipes to make with my new mortar and pestle!

A close up of a jar on a table, with Homemade Stone Ground Mustard

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Yield: 1/2 pint

Homemade Stone-Ground Mustard

A jar of homemade stone ground mustard sitting on top of a table

Use a mortar and pestle to crush whole mustard seeds to make spicy, delicious Homemade Stone-Ground Mustard for sandwiches, burgers, and vinaigrettes.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 6 tablespoons brown mustard seed
  • 1/2 cup water, (cold or hot)
  • 1-1/2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon tumeric
  • 2 tablespoons sugar

Instructions

  1. Crush mustard seed using a mortar and pestle for a few seconds.  
  2. Slowly add water and continue grinding the seed. Use hot water for a milder mustard and cold water for a spicier mustard. Grind until the water is incorporated, leaving some seeds whole.
  3. Add the remaining ingredients and continue grinding until the desired consistency is achieved. Store the mustard in a glass jar in the refrigerator for 24 hours before serving. 
  4. Mustard will keep for up to one year in refrigerator.

Notes

 

 

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Nutrition Information:

Yield:

10

Serving Size:

1 Servings

Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 209mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Kim Pollard

Friday 27th of November 2020

I'm diabetic. Can I use stevia in place of the sugar?

Sheila Thigpen

Friday 27th of November 2020

Hi, Kim. I believe you could substitute Stevia for the sugar in this recipe. Let me know how you like it!

Nisha

Sunday 17th of November 2019

Hi I can’t have any alcohol any way to replace the white wine vinegar ?

Sheila Thigpen

Sunday 17th of November 2019

Nisha, if you can't have the white wine vinegar, I would suggest substituting rice vinegar in this recipe.

Dianne

Thursday 14th of March 2019

You contradict in your explanation and the recipe. Cold water and hot water, which is it. They say the opposite. Want to make the spicy version but don’t know wether to use cold or hot water.

Judy Sasim

Thursday 5th of December 2019

No contradiction. The recipe says hot for a mild mustard and cold for a spicier mustard.

sheilathigpen

Thursday 14th of March 2019

Thanks for pointing out my discrepancy! I've adjusted the recipe to note that you should use hot water for a milder mustard and cold water for a spicier mustard.

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