WHOLE GRAIN BEER MUSTARD

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Adapted for us by Emily Hilliard, this is Mutiny-approved GRAINY GOODNESS !
Whole Grain Beer Mustard
Whole Grain Beer Mustard Adapted from Spoon Fork Bacon

Makes 1 1/2 cups (I doubled it because you're gonna wanna share this stuff with everyone you know)

Ingredients 1/3 cup yellow mustard seeds 1/4 cup brown mustard seeds 1/2 cup apple cider vinegar (or Gordy's Sweet Chips brine) 1/2 cup pale ale (I used Mitchell recommended Port City Monumental IPA! DC Brau Public Ale would also be great) 2 Tablespoons light brown sugar 1 Tablespoon local honey 1/2 teaspoon sea salt

Directions 1. Pour mustard seeds into a medium-sized mixing bowl and whisk together until combined. Add vinegar and beer and stir until just incorporated. 2. Cover mixture with plastic wrap and set in a cool, dry place for 12 hours (overnight!) or until most of the liquid has been absorbed (a little liquid remained for me, but extra food processing time took care of that) . 3. Stir remaining ingredients into the mustard seed mixture and pour into the bowl of a food processor. Pulse processor 5- 6 times before running the motor for 1-2 minutes. 4. Once mustard has thickened to your desired consistency, pour into a sterilized glass jar(s) and refrigerate. For an even spicier mustard, leave out at room temperature for 1-2 days before refrigerating.

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