Mustard… with Beer!

I’m a huge fan of making food from scratch. I’ll also be the first to say that it doesn’t always make sense to do so. Time constraints and food costs all too often get in the way. But then there are things like mustard. There’s really no reason not to make it yourself. It’s quick, absurdly cheap, and the flavor is worlds better than anything you’ll find in a squeeze bottle at the grocery store. And did I mention you can customize it to your taste with little to no effort? It’s definitely a recipe worth experimenting with. Heck, now that I know just how simple it is, there’s no doubt in my mind that I’ll have two to goodness knows how many flavors on hand at any given time.


  • 4 tbs yellow mustard seeds
  • 2 tbs brown mustard seeds
  • 1/2 cup + a glug of light, non-hoppy beer
  • 1/4 cup apple cider vinegar
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbs honey
  • 1 tbs brown sugar
  • 1/4 tsp. turmeric
  • 1/4 tsp. allspice
  • 1/2 tsp. salt
  1. Grind 1 tbs. of yellow mustard seeds to a powder.
  2. Mix with the remaining mustard seeds (yellow & brown) in a small bowl.
  3. Chop the garlic and shallot very finely. Large pieces of garlic in mustard doesn’t seem like it’d seem that appetizing in turkey sandwich…
  4. In a small, non-reactive saucepan combine the beer, vinegar, brown sugar, garlic, shallots, honey, turmeric, allspice, and salt (aka the rest of the remaining ingredients). Bring to a boil, then gently simmer for about 15 minutes or until the mixture reduces by about half.
  5. Pour the mixture over the mustard seeds, cover, and leave in the fridge for 36-48 hours.
  6. Pulse the mixture in a food processor or grind with a mortar and pestle until smooth. If you prefer grainy, pulse a few times just until the mixture comes together.
  7. The mustard is now delicious and fully sandwich ready and it’ll be even better in another 24-48 hours as the flavors meld and the acidity mellows out a smidgen.
Do you prefer honey mustard?
Mix the honey in the recipe and add honey at a 1:1 ratio with the final product.

Do you prefer your mustard more pungent and strong?
Use black mustard seeds instead of brown.

Do you prefer spicier mustard?
Increase the amount of brown mustard seeds and/or add a chopped serrano pepper with the garlic and onion. Or add tabasco or chile powder to the final product.

Do you prefer a more robust mustard?
Use a porter or a stout instead of the pale ale and replace the tablespoon of honey with a tablespoon of molasses.

Even the above is just a starting point; play around with mustard seed varieties, types of vinegar, and spices. The possibilities are truly endless. And if you fully sanitize the jar and lid beforehand, it will keep for several months in the fridge, that is if it lasts that long…

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Filed under Cooking with Beer, Recipes

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