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German whole grain mustard.


I enjoy different kinds of mustard weather it is on a hot dog at a cookout or for a sophisticated sauce on fish or meat. There are many different styles of mustard ranging from hot to mild and sweet and they all come in handy when used in different dishes.

My search for a good German whole grain mustard was fruitless for a long time so I decided to make my own.

The key here is using a good amount of brown mustard seed as I find their taste richer and less sharp. Using a rich beer, flavorful honey and brown sugar to round it off is also important.

One of my favorite details about this style of mustard is that many of the mustard seed are left whole but they soften in the soaking process and when you eat the mustard they pop in your mouth much like caviar.

When making this mustard and actually most mustards, it is important to leave it to mature and mellow for a few days before you taste and make adjustments to the flavor as it is often very sharp right after you finish processing it.

German style grain mustard

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Recipe by admin

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  • 1/2 cup 1/2 brown mustard seed

  • 1/3 cup 1/3 yellow mustard seed

  • 1/3 cup 1/3 cider vinegar

  • 1/2 cup 1/2 rich dark beer or ale

  • 3 Tbs 3 honey

  • 2 Tbs 2 brown sugar

  • 1 tsp 1 sea salt


  • Mix the mustard seed well in a bowl and add the beer and vinegar. Cover and let the mustard seed soak for 6-12 hour until they have absorbed the liquid.
  • Put the mustard seed along with any liquid left in a blender or food processor, add the honey, brown sugar and salt and start by pulsing then run on medium speed until well blended. You should still have some whole seeds or large pieces, they will pop like caviar when you eat the mustard.
  • Scrape the mustard into a bowl or jar and refrigerate.
  • After the mustard has matured for a couple of days you will get a better idea of the finished flavor. It tastes very sharp when it is first made so wait to adjust the flavor for at least 2 days.

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