Beer Mustard

  • Total Time: 15 mins
  • Hands-on Time: 15 mins

Upgrade this classic condiment with spicy mustard seed, aromatic onion and garlic, and earthy, golden turmeric. Once you start enjoying this thick, grainy spread on sandwiches, pretzels and more, homemade mustard will become a staple in your refrigerator! For an alcohol-free version, see Chef's Suggestions.

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1. In a non-metallic bowl, combine mustard seeds, beer and apple cider vinegar. Leave mixture in the bowl on the counter for 4 to 8 hours, until the seeds double in volume.
2. Pour the seeds and remaining liquid in the bowl of a food processor. Add the salt, onion powder, garlic powder, turmeric and honey (or maple syrup).
3. Pulse the ingredients for 5 minutes, until desired consistency. Add a tablespoon more of beer or apple cider vinegar if a thinner consistency is desired.
4. Spoon the mustard into an airtight container, such as a glass jar. Allow the mustard to sit for at least two days in the fridge before use. Store in refrigerator for one month.

Yields 1 1/2 cup mustard

To make alcohol-free mustard, use 1/2 cup apple cider vinegar and 1/2 cup filtered water in place of the 2/3 cup beer and 1/3 cup apple cider vinegar.


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