I love that condiments are universal to seasons and holidays. You can use them whenever you want! Mustard is perfect for summer grilling season, on your favorite grilled meat, added to a marinade or even as part of a salad dressing for greens. This beer mustard is one of the easiest things I’ve had the pleasure of making at home. Remind me sometime to tell you about the time I made ketchup from scratch. It was a feat of wonder, to say the least. Not only is mustard easy and quick to make, it’s inexpensive when you consider you have an artisanal product in your hands that is completely customizable to your tastes. You can make the mustard smoother or leave more of the seeds whole, add more or less horseradish or leave it out completely, use different sweeteners, add garlic, different types of chili, and of course, change up the type of beer in the recipe for different results every time. I’m so excited by the ease of making mustard that I’ll be sure to make more batches and keep you posted on the best of them. Adam happens to be a mustard freak, so I’m sure this pleases him greatly.
I was a little disappointed because I was unable to find brown mustard seeds at the store. For my next batch, I’ll order some online. I’m planning a darker mustard recipe for the fall, so these will be essential! I did read that brown seeds are a little hard to find, but I’m in the city; it shouldn’t have been this difficult. Yellow seeds are a bit milder and I was hoping for more of a spicy kick from the brown. That’s okay! All the more reason to do this again.
For this recipe I used Adam’s delicious home brewed Helles lager. I like the light maltiness, the sweetness and the delicate hopiness, so it’s not too bitter. You can use any beer you want, but I’d urge you to use something on the lighter side if you’re using only yellow mustard seeds.
At first tasting right out of the food processor, this is a hot vinegary but well balanced mustard with a touch of beer flavor. Even after a couple of hours in the fridge the flavors started to round out and mellow slightly. I can’t wait to try this in a week or so. I had this on the Marinated Flank Steak, but it would be equally amazing with brats and sausages, on any sandwich (smoked turkey, anyone?) or mixed into potato salad.
Basic Beer Mustard
½ cup yellow mustard seeds (if you’re also using brown, you can use ¼ cup of each to start)
1 heaping teaspoon of mustard powder
½ teaspoon of kosher salt
¼ cup apple cider vinegar
½ cup lager style beer
A dash of cayenne pepper
2 teaspoons prepared horseradish
2 tablespoons honey, brown sugar or maple syrup – whatever you prefer. I used honey. Make it as sweet as you want.
Mix mustard seeds, powder, salt, cayenne, beer and vinegar together in a glass or ceramic bowl. Cover with plastic wrap and let sit for 8 – 12 hours at room temperature.
Put mixture into food processor (or blender for smoother consistency). Add horseradish and honey. Let the processor run until desired consistency is achieved. Season with additional salt to taste.
The mustard is best ripened in the fridge for a couple days before eating but can be safely enjoyed after initial preparation. Store in the fridge. Homemade mustard will keep for about 1 month but will probably not last that long once you start eating it on everything!
Want more information on mustard and its history or looking for a fun summer day trip stop? Check out the National Mustard Museum in Middleton, WI!