This is a rustic style mustard with a grainy texture that pairs well with bratwursts, potato salad, dressings, and marinades. Making your own course ground mustard is so easy, you’ll wonder why you ever bought a jar at the store.
- 1/2 cup dry white wine, such as Sauvignon Blanc or Chardonnay
- 1/2 cup white wine vinegar
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/2 tsp kosher salt
- Place all ingredients in a small glass bowl. Stir to fully incorporate and cover tightly with plastic wrap. Let sit at room temperature for 2 days.
- Remove the plastic wrap and transfer contents to a blender (an immersion blender also works very well). Blend for approximately 30 seconds or to desired consistency.
- Transfer the mustard to a sterilized, small glass container with a tight fitting lid. May be kept refrigerated for up to 3 months – the longer the mustard sits, the less spicy it will become.