Ingredients
Method
- 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
Nutrition
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.