Homemade mustard is simple to make and fun to experiment with. It's just a handful of ingredients mixed together and without any cooking involved. Pretty little jars of homemade mustard make lovely gifts and can be made special by stirring in anything from honey to fresh herbs and wine. A little homemade mustard goes nicely with a platter of appetizers, with sausages and onions or - my favourite - spread onto burgers and sandwiches.
This spicy mustard made with dark beer and whole mustard seeds will add serious sizzle to any dish. The seeds, both yellow and dark, are soaked in beer overnight and mixed with ground mustard, white wine vinegar, salt and a little honey. Whip up a jar of this and feel the burn...
Here's how to make it:Makes 1 3/4 cups (425 mL)
1 cup (250 mL) dark beer
1/3 cup yellow mustard seeds
2 tbsp brown mustard seeds
1/3 cup ground mustard
1/4 cup (60 mL) white wine vinegar
2 tbsp (30 mL) liquid honey
1/2 tsp salt
Pour dark beer into a medium non-reactive (non-metallic) bowl. Stir in yellow and brown mustard seeds. Soak for 24 hours. Stir in ground mustard, vinegar, honey and salt. Mix thoroughly. Pour into a glass jar with a lid and store in the refrigerator for up to 6 months.
NOTE: Freshly made mustard will mellow nicely after a week or two in the fridge.
Is spicy mustard popular in your home? Have a favourite recipe for homemade mustard? Leave a comment and share your links.