Spicy Beer Mustard
A bold homemade mustard with dark beer, cider vinegar, brown sugar and honey for a sharp, spicy-sweet spread with real depth.
Prep 10 min · Cook 5 min · Total 16 hr 25 min · Makes about 2 cups
Ingredients
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup cider vinegar
- 1 cup dark beer, divided
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 teaspoon Kosher salt
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground allspice
Directions
- Combine the yellow and brown mustard seeds in a small bowl, then pour in the vinegar and 1/2 cup of beer. Cover the bowl and refrigerate it overnight.
- In a small saucepan, stir together the remaining 1/2 cup of beer, sugar, honey, salt, turmeric, and allspice. Set it over medium heat and bring it to a boil, then take it off the heat and allow it to cool a bit.
- Pour the mustard seeds and their soaking liquid into a blender jar, then add the cooled saucepan mixture. Blend until the mustard is smooth.
- Spoon the mustard into an airtight container and refrigerate it overnight before you use it.