Making mustard at home seems a lot like cheating. It’s so damn easy that there’s almost no reason to give it a try. It’s also a good way to use any leftover beer (leftover beer, what is that?) you may end up with after a night of overly aggressive bottle opening. To my embarrassment I ended up with half a bottle of Sierra Nevada’s Barrel Aged Bigfoot Ale leftover one morning, so that spawned looking for a way to use it. Make sure you refridge the mustard for at least a day before using as it allows the mustard to “settle” and lose some of the raw bitterness of the mustard seeds.
- 3 Tbs Yellow mustard seeds
- 3 Tbs Brown Mustard seeds
- 2 Tbs yellow mustard powder
- 1/2 tsp kosher salt
- 1/3 cup Braggs cider vinegar
- 1/3 to 1/2 cup Sierra Nevada Barrel aged Bigfoot ale (or whatever malty beer you have on hand)
What to do
- Soak mustard seeds, powdered mustard with vinegar and half of the beer overnight covered at room temperature
- add salt and blend mixture in a blender or food processor until desired consistency
- refrigerate for at least 24 hours
- taste and adjust salt level and consistency with more beer.
- slap it on a sandwich or hot dog or bratwurst or whatever you think mustard should accompany
Should keep in the refrigerator for a few months no problem, if it lasts that long.