Recipe

Grindstone Recipe

A tangy-sweet, old-fashioned mustard relish with a gentle bite. Perfect with ham, beans, and anything that needs a punchy little sidekick.

By Matt Campbell

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4.8

A small ceramic bowl of glossy yellow grindstone mustard relish with a spoon on a wooden kitchen counter

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If you have ever eaten a bite of ham and thought, this needs something sharp and a little sweet, you are already halfway to loving grindstone. This old-school condiment is a tangy-sweet mustard relish, usually served cold, that tastes like mustard decided to put on a cardigan and get cozy with a splash of vinegar and a spoonful of sugar.

The “grindstone” name gets tossed around in a lot of home kitchens, and you will see family versions that range from smooth and saucy to lightly chunky. My take stays true to the classic idea: bright yellow mustard base, vinegar tang, sweetness that does not turn it into candy, and a whisper of heat so it wakes up rich meats and creamy sides.

A saucepan on a stove with yellow mustard mixture gently simmering and a whisk resting on the rim

Why It Works

Sweet plus tangy balance: Yellow mustard brings the punch, vinegar adds snap, and sugar rounds the corners so it tastes bold but friendly.
Quick stovetop magic: A short, gentle simmer mellows the vinegar flavor and thickens it into a spoon-coating consistency.
Better after a rest: Like chili, it levels up overnight in the fridge. The flavors blend and the bite becomes smoother.
Flexible texture: Keep it smooth, or add finely minced onion for a more relish-like vibe without making it fussy.

Pairs Well With

Storage Tips

Refrigerate: Store in a clean jar or airtight container and refrigerate promptly (especially if you added onion). For best quality, use within 2 weeks.

Keep it clean: Use a clean spoon every time so it lasts the full stretch.

When to toss: Discard if you notice mold, an off smell, or any unusual discoloration.

Freeze: Not my first choice. Mustard-based sauces can separate after thawing. If you do freeze, whisk well after thawing and expect a slightly looser texture.

Common Questions

What is grindstone, exactly?

Grindstone is a tangy-sweet mustard relish or sauce, typically served cold, often alongside ham, pork, beans, or sandwiches. Think “mustard with personality,” leaning sweet-sour with a gentle bite.

Is grindstone the same as mustard sauce for ham?

Very close. Many families use grindstone as their ham condiment, especially with baked or smoked ham. Grindstone usually has a sharper vinegar tang and a slightly relish-like character compared to creamy mustard sauces.

Is this recipe truly “authentic”?

It is a traditional-style grindstone, based on the common mustard, vinegar, and sugar foundation you see in many home kitchens. That said, grindstone recipes (and even the name) can vary by family and by region, so consider this a solid, classic starting point you can make your own.

Can I make it less sweet?

Yes. Start with the lower end of sugar, chill it, then taste. Cold condiments can read sweeter than hot ones, so adjust after it cools.

Can I make it hotter?

Absolutely. Add a pinch more cayenne, a little horseradish, or a few dashes of hot sauce. Just do it in small steps and taste as you go.

Why did my grindstone turn out too thin?

It likely needed a few more minutes of gentle simmering. Keep it at a soft bubble and stir often. It also thickens more as it cools and chills.

Can I can this for shelf storage?

This recipe is written for refrigerator storage. While simmering can mellow vinegar flavor, it does not make a recipe “safe for canning.” Safe canning requires a tested process with verified acidity and proper jar handling. If you want a shelf-stable version, use a lab-tested canning recipe from a trusted extension source.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan
Whisk
Measuring cups and spoons
Knife and cutting board (if using onion)
Jar or airtight container for storage

The first time I had grindstone, it was sitting in a little bowl next to a pile of ham like it owned the place. I tried it out of curiosity, expecting “mustard, but sweet.” What I got was this tangy, old-school punch that made every bite feel more alive. Now I keep a jar in the fridge for those nights when dinner is simple and needs one loud, delicious accessory.