Wednesday, January 25, 2012

Homemade beer (or cider) mustard

When I found out how easy it is to make mustard from scratch, I had to try it. My husband also doubles as my sommelier so I told him to pick out a beer that would work well in a mustard. After tasting a bunch, he decided on the Titan IPA for the combination of hop flavor with sweet malty-ness. You could certainly substitute any beer that you think would work, or use a hard cider instead if you are particularly strict about avoiding grains (though fermentation can actually be beneficial when it comes to grains!).

Makes about 1.5 cups

  • 1/4 cup (about 1.5 oz) yellow mustard seeds
  • 1/4 cup (about 1.5 oz) brown mustard seeds
  • 1/2 cup beer or hard cider
  • 1/2 cup cider vinegar (or other mild vinegar)
  • 1/4 tsp salt
  • Pinch of xanthan gum (about 1/8 tsp) (totally optional; helps with emulsification and thickening)
Combine all the ingredients in a container with an airtight lid. Let it sit for about two days. Throw everything in a blender and blend until desired consistency. It will not get completely smooth. I used a Ninja, if you use a regular blender you will probably have to blend for a little while. 


Nancy said...

I have always wondered about making mustard and thought it would be diffucult. I love mustard. Thank you so much, can't wait to try this!

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