Contact Us
Ingredients
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1 1/2 cups malt vinegar
2 cups beer
5 tablespoons honey
1/2 cup brown sugar
2 teaspoons salt
2 teaspoons ground allspice
3/4 teaspoon turmeric
Directions
1 cup dry ground mustard
In a medium glass bowl, combine the brown and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice, and turmeric and bring to a boil. Remove from the heat and let cool, then transfer to a blender. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate at least a day or two before serving.
Great with sausages!
Notes: for maximally spicy mustard, substitute black mustard seeds for the brown ones, and keep the mixture cold (use cold beer). If you prefer a less spicy mustard, use room-temperature or slightly warmed beer and wait a bit before adding the vinegar.
