Mustard Recipe


Often cast as ketchup's supporting actor, mustard might seem unappreciated. But it's really a matter of maturity - mustard is a condiment for adults. Even at it's most mundane it's bold, sharp, and bites back. It has depth, soul, sophistication, complexity, and potential - characteristics you'll never find in a ketchup. And if you visit any meat clubbers home, it's likely the only condiment you'll find many jars of in the fridge.

Ride the lightning of condiments with this wholegrain mustard, which is a perfect pairing for your Meat Club Bratwursts.



Prep Time


Overall Time

3 days


• ½ cup dry white wine
• ½ cup spirit vinegar or distilled white vinegar
• ⅓ cup yellow mustard seeds
• ¼ cup brown mustard seeds
• ¾ tsp. kosher salt
• ¾ tsp. sugar
• ¼ tsp. ground allspice


Combine all ingredients together in a medium mixing bowl. Cover with plastic wrap and place in the refrigerator for 2 days.

After 2 days, remove the mixing bowl from the fridge and remove the plastic wrap. Use a blender or an immersion blender to blend the mustard until the texture is smooth, with a slight grittiness still left to it.

Place the mustard in a glass jar. Allow to sit for 1 day before serving, in order to allow the flavors to mingle.

Store in the refrigerator for up to 8 weeks.