Hi Guys! I know I’ve mentioned it before (quite a bit of times actually) just how much I enjoy making my own condiments and pickled things of all kinds and mustards are no exception. Whole grain mustard is so easy to make and only requires a handful of ingredients. I think the trickiest part is getting your hands on brown mustard seeds. I never have a problem finding yellow mustard seeds, but brown ones can be a little more difficult to find. I usually end up ordering it online because it’s the easiest way to get a large quantity for an inexpensive price.
We’ve added beer to our mustard because I love the punch it adds to the mustard. We used a pale ale in our recipe because it adds a nice flavor, but doesn’t overwhelm the mustard. I’ve tried using a number of different IPA’s before, but haven’t been able to find one that I enjoy in the mustard without making it way too bitter. Not only is mustard super easy to make, but also during the holidays they make great homemade gifts or great hostess gifts anytime of the year.
We slathered our Whole Grain Beer Mustard onto a big, grilled bratwurst and topped it with a bunch of pickled mushrooms to try and savor the last few bit of summer before the weather cools down and we get into cozy scarf season. If you’ve never made your own mustard, try it out, it’s super easy and a lot of fun! Enjoy! xx, Jenny
DIY Whole Grain Beer Mustard
Makes 1 1/2 cups
1/3 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup apple cider vinegar
1/2 cup pale ale
2 tablespoons light brown sugar
1 tablespoon honey
1/2 teaspoon sea salt
1. Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
2. Stir vinegar and beer into the mustard seeds until just combined.
3. Cover the mixture with plastic wrap and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
4. Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
5. Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
6. Pour mixture into a sterilized glass jar and refrigerate. For a spicier result, leave the jar of mustard at room temperature for 1 to 2 days before refrigerating.