Beer Mustard
Kicky, Tasty, and perfect to dip fries or pretzels. Ready for Octoberfest
Ingredients
- 1/2 cup Dark beer Good Stuff
- 1/3 cup Brown Mustard Seeds Whole please
- 1/3 cup Yellow Mustard Seeds Whole please
- 2 tbsp Brown Sugar
- 1/2 cup balsamic vinegar
- 1 tbsp Honey
- 1/2 tsp Kosher Salt
- 1/3 cup ground mustard
- 1 ea Jalapeno Pepper Wash, stemmed. (optional)
- 2 tbsp Horseradish (optional)
Instructions
- In a clean glass bowl, add mustard seeds and beer, and stir to combine
- Cover and refrigerate overnight.
- Put the hydrated seeds in a blender. Pulse until coarsely chopped.
- Pour into a saucepot.
- Add the ground mustard, brown sugar, balsamic vinegar, balsamic vinegar, and salt.
- Bring to a boil, then immediately turn off the heat.
- Add to a clean jar and cap
- Age 2 days in the refrigerator
Notes
The most important thing about homemade mustard is to allow it to sit for two days before using it. This will allow for the bitter flavor to dissipate from the mustard.
If you want spicier mustard, add chiles or horseradish to the mixture before grinding it. If you want a mild flavor, you can add more sugar and honey to cut through the heat of the seeds.
Nutrition
Calories: 873kcalCarbohydrates: 100gProtein: 29gFat: 39gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gSodium: 1344mgPotassium: 1079mgFiber: 14gSugar: 69gVitamin A: 44IUVitamin C: 16mgCalcium: 361mgIron: 11mg
Tried this recipe?Let us know how it was!