Grainy mustard

I found these very cute containers at Pier 1 and thought they would be perfect to fill with homemade mustard. So…I bought them. Of course, once I get an idea in my head, I just have to make i…

It never occurred to me that mustard is something I can make on my own. But as I consider all of the ways I can minimize food waste in my home —…

While most Americans are all too familiar with the smooth, bright yellow store-bought varieties, here's a simple recipe for a basic country mustard.

This easy French-style Grainy Dijon Mustard recipe does not require any special equipment. If you love grainy spicy mustard this homemade mustard recipe is for you. It is made with whole yellow and brown mustard seeds that are soaked in white wine and white wine vinegar. This homemade mustard is delicious on a corn beef sandwich, hot dog or sausage. It will become your go to homemade condiment. Use it to make the best honey mustard dip for wings.

Mustard lovers will enjoy whole grain mustard even more. On The Gas has 5 recipes for you to try out and benefit from their nutritional value that is usually diluted or lost entirely with store-bought versions. It makes a great sauce for meats like chicken and beef. There are a few different kinds of mustard seed and the distinction between them is how hot they are. Check out these easy to follow recipes to enhance your meals. Learn more… #wholegrainmustard #mustardrecipe #hotmustard

Grainy mustard - it's a snap to make at home! Two ingredients (well, three if you count water) and five minutes is all it takes to assemble this recipe.

So many commercial mustards are loaded with all kinds of chemicals and preservatives. Learn how to easily make your own, entirely natural Grainy Mustard.

Everything you need to know about all types of mustards, from yellow to beer to spicy to honey and more.

This homemade yellow mustard, made with mustard powder and vinegar, is a simple all-American classic. Here's how to make it at home.

Homemade mustard is better than its supermarket counterpart, and it’s stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.