Traditional American Recipies

Delicious Beer Mustard Recipe

Forget plain mustard, Kent Whitaker is about to show you how to make his amazing beer mustard.

Mustard made from beer? YES! Are you already bored with winter and suffering from a case of cold weather blues? The days are shorter which causes many people to suffer from something called Seasonal affective disorder which when shortened stands for “SAD.”Here’s a way you can get your love of real man food cooking to help get your mood back on track! Make a batch of homemade beer mustard. Here’s what you need to do.

Delicious Beer Mustard Recipe featured

Get Some Mustard Seeds

Head to the grocery store and grab some mustard seeds. Chances are you’ll find them in the spice section. You’re looking for “whole” seeds – not the powdered mustard. You can use powdered mustard to make liquid mustard – but not for this recipe. You may run across either light or dark seeds but the lighter variety seems to be the most common in stores.

Get Some Beer

This is where things get a bit interesting. You can choose any beer you want! Light in color, lite, dark, citrus infused, craft, or just a good ole Pabst. Yep – PBR is my beer of choice and I loved working with the crew at PBR on a little cookbook project a few years back. The point being – grab some beer! You don’t have to overthink this step. I’ve used several varieties and the change in the flavor is minimal. But it’s more fun saying that you made a “Dark Cider Infused Craft Beer Mustard,” than it is to just say that you made some beer mustard.

Get Some Apple Cider Vinegar

The other ingredient you need is Apple Cider Vinegar. The combination of the beer and the vinegar really make the flavor of the mustard stand apart from what you can pick up at the store. If you don’t usually have a bottle of Apple Cider Vinegar in your kitchen, then just grab a small bottle. You’ll see why in the recipe.

Delicious Beer Mustard Recipe In Post

Kent’s Beer Mustard with Honey

This recipe is very loose in the fact that measurements are not really included. It’s more of a method than a recipe. What is important is that you have a bunch of seeds and enough liquid to cover the seeds! That’s where the note about how big of a bottle of Apple Cider Vinegar to buy is mentioned above.

You will always drink the beer… so grab a six pack. But, if you don’t use a bunch of Apple Cider Vinegar during the year then there’s no need to buy a bunch. Heck – call your mom or ask a neighbor if you can grab a half cup or so.

* Mustard seeds

* Beer – equal portion

* Vinegar – equal portion

* Honey – tablespoon or so

Pour the seeds, say a spice rack size bottle, into a glass bowl. Do not use stainless! Next, use equal amounts of beer and vinegar to just cover the seeds with the liquid. I general mix equal portions in 1/4 cup – or 1/3 cup amounts. I then add to the bowl of seeds – repeating until the seeds are covered. The more seeds – the more liquid needed. Next – cover tightly with cling wrap and place the bowl in the fridge for several days. Rotate, shake or stir once or twice a day. On, or around, day three or four remove the seeds from the fridge, toss them in a food processor along with the liquid, and mash them little suckers up! Add a dash or two of honey if desired.Mix and serve.

This mustard will be strong at first but it mellows with a week or so of aging. Oh, for the days when the mustard is just sitting in the fridge… you can enjoy the rest of the beer!

 

Delicious Beer Mustard Recipe

Print Recipe
Serves: 4 Cooking Time: Several Days

Ingredients

  • Mustard seeds
  • Beer – equal portion
  • Vinegar – equal portion
  • Honey – tablespoon or so

Instructions

1

Pour the seeds, say a spice rack size bottle, into a glass bowl. Do not use stainless!

2

Next, use equal amounts of beer and vinegar to just cover the seeds with the liquid. I general mix equal portions in 1/4 cup - or 1/3 cup amounts.

3

I then add to the bowl of seeds – repeating until the seeds are covered. The more seeds – the more liquid needed.

4

Next – cover tightly with cling wrap and place the bowl in the fridge for several days.

5

Rotate, shake or stir once or twice a day.

6

On, or around, day three or four remove the seeds from the fridge, toss them in a food processor along with the liquid, and mash them little suckers up!

7

Add a dash or two of honey if desired.

8

Mix and serve.

Notes

This mustard will be strong at first but it mellows with a week or so of aging. Oh, for the days when the mustard is just sitting in the fridge… you can enjoy the rest of the beer!

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