Spicy Beer Mustard

homemade-beer-mustard
Photo by Philip Friedman
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  • Makes about 2 cups
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Combine ingredients in a bowl. Cover with plastic wrap and let rest at room temperature for at least 12 hours or up to 2 days. (This allows the mustard seeds to soften; at the end of the soaking process, most of the liquid will be absorbed.)

Transfer mixture to a food processor or blender. Process until the seeds are coarsely ground and the mustard has thickened, 4-5 minutes. Transfer to a jar. Mustard will keep in the refrigerator for up to 6 months.

Ingredients

  1. Check ½ cup brown mustard seeds
  2. Check ¼ cup yellow mustard seeds
  3. Check 6 ounces dark beer
  4. Check ½ cup red wine vinegar
  5. Check 2 teaspoons kosher salt
  6. Check 1 teaspoon freshly ground black pepper
  7. Check teaspoon cinnamon
  8. Check teaspoon nutmeg
  9. Check teaspoon cloves
  10. Check 1 tablespoon maple syrup

Directions

  1. Combine ingredients in a bowl. Cover with plastic wrap and let rest at room temperature for at least 12 hours or up to 2 days. (This allows the mustard seeds to soften; at the end of the soaking process, most of the liquid will be absorbed.)
  2. Transfer mixture to a food processor or blender. Process until the seeds are coarsely ground and the mustard has thickened, 4-5 minutes. Transfer to a jar. Mustard will keep in the refrigerator for up to 6 months.