|Nutritional Guidelines (per serving)|
|Servings: 1/2 cup (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy-to-make mustard recipe is fantastic on hot dogs, but also in potato salad, or mixed into salad dressings and marinades.
At it's most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness so that it holds up over time.
This recipe uses beer instead of water, added a little salt for flavor, and included a mix of powdered and whole mustard seeds for texture. A drop or two of honey balances the flavors.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy hot taste of the condiment. Use mustard seeds (the spiciest kind) and cold beer for a spicy mustard. For a milder flavor, use yellow (sometimes called white) mustard seeds and warm beer.
- 2 tablespoons whole black mustard seeds
- 1/4 cup mustard seeds (powder)
- 1/4 cup cold beer
- 4 teaspoons apple cider
- 1 teaspoon honey
- 3/4 teaspoon salt
Grind the seeds in a spice grinder for 15 seconds. You don't want to completely reduce the seeds to a powder - they should still be mostly whole, but just a little bit crushed. Alternatively, have at it with a mortar and pestle.
Combine the slightly crushed seeds, mustard powder, and salt in a small bowl. Stir to mix the dry ingredients. Mix in the beer, vinegar, and honey. The mustard may seem soupy at this stage. Don't worry -- it will thicken up as the mustard seeds and powder absorb the liquids.
Cover and store at room temperature for 2 days before using. This wait time is important, and not just because it allows time for the mustard to thicken up. Freshly made mustard has a harsh, bitter taste. That bitterness mellows (though the flavor stays spicy) as the mustard ages.
After the 2 -day wait, transfer the mustard to a clean glass jar(s). Cover tightly.
Mustard will keep in the refrigerator for at least 4 months. For longer storage at room temperature, using 1/4 or 1/2-pint canning jars and lids and process them in a boiling water bath for 10 minutes. Once opened, store processed jars in the refrigerator, just as you would store bought.
White Wine Mustard
- Use white wine instead of beer. Leave out the honey. Optional: use an herbal vinegar instead of plain vinegar.
IPA Honey Mustard
- Use an India pale ale for the beer. Increase the honey to 1 tablespoon, and increase the mustard powder by 1 tablespoon.