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Whole Grain Beer Mustard

Course: Condiment
Cuisine: American
Author: Laura

Ingredients

  • 1 cup yellow mustard seeds you can use half brown and half yellow mustard seeds if that's what have to work with
  • 1 cup IPA or use another beer you prefer
  • 1 TBSP dill seeds
  • 1/4 tsp smoked paprika more if you love a smoky flavor
  • 1/3 cup brown sugar
  • salt to taste
  • apple cider vinegar to thin down the mustard and make it spreadable

Instructions

  • pour the mustard seeds in a mixing bowl
  • pour the beer over them. stir to combine
  • let them rest until the beer is mostly soaked up
  • toast the dill seeds inn a dry skillet for 3 minutes, then toss the smoked paprika in and remove from the heat-you're only trying to gently toast the seeds and the paprika hardly at all
  • combine the mustard seeds, dill seeds, paprika and the brown sugar in the bowl of a food processor
  • pulse to combine, add apple cider vinegar as needed to thin it down to a spreadable consistency
  • taste for salt and add as needed-remember fresh made mustard is bitter and hot, it needs to rest for a week or so
  • transfer mustard to jars and refrigerate until ready to use or swap
  • it will keep for several weeks in the refrigerator

Notes

This is an uncooked mustard so it MUST be stored in the fridge.
Fresh made mustard is incredibly bitter, you may think it's inedible but think again! it just needs to rest for at least a week before being eaten.