Ale and Brown Sugar Mustard from ‘Homemade Vegan Pantry ‘
Every week, we’re celebrating cookbooks that serve up tasty recipes with your health in mind. Below, we’ve chosen an excerpt from Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press), which focuses on meat- and dairy-free, plant-based dishes. Try making the recipes at home and let us know what you think!
Photograph by Eva Kolenko
Ale and Brown Sugar Mustard
Makes 1 ¾ cups
With a hint of caramel sweetness and bitter notes from the ale, this complex mustard will elevate your burgers, hot dogs, and sausages.
½ cup brown mustard seeds
½ cup ale
½ cup water
2 to 3 tablespoons brown sugar or coconut sugar
1 teaspoon sea salt
¼ cup apple cider vinegar
Combine all of the ingredients in a jar. You can use more or less sugar depending on the sweetness desired (both brown sugar and coconut sugar add a caramel note, but brown sugar is sweeter). Let it macerate for 1 or 2 days. Place in a blender and puree until it is as smooth as you like. Pack it in a jar and store at room temperature for 2 to 4 weeks until it’s mellowed to your liking. Then move it to the fridge, where it will keep for 1 year.
Customize your mustard:
All those little jars of expensive mustards can be yours for the making in just a few short minutes. The variations are endless—try sweet honey (vegan honey, of course!) mustard or orange ginger mustard or get creative—with mustard, anything goes.
Mustard is basically mustard powder or seeds mixed with a liquid. The general rules for mustard making are these:
Use a 2:1 or 21⁄2:1 ratio of liquid to seeds. Be creative with the liquid used; plain water is fine, but how about wine, beer, vinegar, juice, or kombucha? Using flavors such as citrus zest, sweeteners, herbs, and spices will add character.
As the mixture sits, it will thicken.
To expedite the mellowing process and make for easier grinding, soak the seeds in the liquids and seasonings for a couple of days.
Toss it all in a blender and puree until it’s as smooth as you like.
Pack it into jars and store at room temperature for 2 to 3 weeks, until it mellows.
Refrigeration stops the mellowing process and it will stay forever zingy, so don’t chill it until it’s ready! Then make a great sandwich.
Reprinted with permission from Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press).
More recipes for the pantry:
How to Make Your Own Speculoos Cookie Butter
