Recipes and Cooking Homemade Coarse Ground Mustard 5.0 (3) 2 Reviews Freshly-ground mustard seeds add so much bright, zesty flavor to this homemade condiment recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 5, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Stand Time: 1 day Total Time: 1 day 15 mins Servings: 24 Yield: 1 1/2 cups (four 4-ounce jars) Jump to Nutrition Facts Ingredients ⅔ cup white wine vinegar ⅓ cup yellow mustard seeds ⅓ cup brown mustard seeds ½ teaspoon salt ½ teaspoon ground ginger ⅛ teaspoon ground allspice 3 tablespoon honey 2 cloves garlic, minced Directions In a medium bowl combine vinegar, yellow and brown mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb the liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1 to 2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four 4-ounce canning jars or airtight storage containers. For best flavor, chill for 1 to 2 days before serving. Store in the refrigerator for up to 3 months. Makes 1 1/2 cups. Creole Mustard: Prepare as directed in Step 1, except stir 1/4 teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except reduce honey to 1 tablespoon and add 2 to 3 teaspoons prepared horseradish to the mustard seed mixture before blending.Nutrition per Serving (23 1-tablespoon servings): same as above except 25 calories, 2 g carbohydrate, 1 g total sugar, 53 mg sodium Cranberry Mustard: Prepare as directed in Step 1, except substitute red wine vinegar for the white wine vinegar and stir 1/2 teaspoon cracked black pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except omit honey. In a small saucepan combine 1/2 cup cranberries and 1/3 cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berries pop. Add cranberry mixture to the mustard seed mixture before blending.Nutrition per Serving (34 1-tablespoon servings): same as above except 23 calories, 35 mg sodium Rate it Print Nutrition Facts (per serving) 29 Calories 1g Fat 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 29 % Daily Value * Total Fat 1g 1% Sodium 49mg 2% Total Carbohydrate 3g 1% Total Sugars 2g Protein 1g Vitamin C 0.4mg 2% Calcium 11mg 1% Iron 0.4mg 2% Potassium 34mg 1% Folate, total 5.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.