Mother Earth Living

The Amazing Mustard Seed: Whole-Grain Mustard

By Barbara Bassett
August/September 1993


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Makes about 1 cup

This flavorful, all-purpose mustard adds texture and tang to salad dressings and sandwiches.

• 1 tablespoon whole coriander seeds
• 6 tablespoons whole mustard seeds (a mixture of black and yellow)
• 1 tablespoon green peppercorns
• 1/2 teaspoon dried thyme
• 3/4 cup water
• 2 teaspoons honey
• 1/4 cup red wine vinegar

Toast coriander seeds in a dry skillet or place them in a flat dish and ­microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a ­mortar.

Mix the crushed seeds, thyme, and water in the upper pan of a glass, enamel, or stainless steel double boiler and let stand at least three hours.

Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the mustard mixture, on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.

For more recipes from The Amazing Mustard Seed, click here.








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