A Cornish girl's food adventures


Beer mustard

I love mustard. More than is appropriate. I’ll cheerfully eat it straight from the jar the way other people eat ice cream from the tub. I have a particular love of dark, sweet, French mustard but I like to use coarser wholegrain mustards for cooking.

Home made mustard is so easy and takes very little time and effort. It also makes a really nice gift for fellow mustard-philes!

Choose your beer carefully for this because you will be able to taste it in the finished product. Make sure it’s a beer that you like drinking but choose ale or beer rather than lager obviously. Just because you like PBR doesn’t mean it’ll work in mustard.

I use a 50/50 mix of black and yellow mustard seeds but as black are the hotter kind feel free to adjust the ratio to suit yourself. You might also want to play around with the spices to find a combination that best compliments your beer.

Beer mustard

makes one jar

50g yellow mustard seeds
50g black mustard seeds
125ml beer
1/2 tsp seasalt
50-75ml cider vinegar
2 tbsp honey
1/2 tsp ground ginger
small grating of nutmeg

Put the mustard seeds into a small bowl and pour over the beer. Cover the bowl and let it sit over night to absorb all of the beery goodness.

The following morning simply put the mustard seeds, along with all of the other ingredients, into a small food processor and blitz until it is as smooth or grainy as you like. Add a splash more vinegar if you need to loosen the texture a little. You can also use a pestle and mortar for this (which I think gives a better texture) but it does obviously take a little more effort. Don’t forget to taste the mustard and adjust the spices if necessary. Don’t panic if it tastes a little bitter, it should mellow after a day or so.
Store the finished mustard in a sterilized jar.

Beer mustard

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