Spicy Beer Mustard

Sarah Karnasiewicz
Updated
Get the recipe for Spicy Beer Mustard.

Ingredients

  • ½ cup brown mustard seeds

  • ¼ cup yellow mustard seeds

  • 6 ounces dark beer

  • ½ cup red wine vinegar

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • ? teaspoon cinnamon

  • ? teaspoon nutmeg

  • ? teaspoon cloves

  • 1 tablespoon maple syrup

Directions

  1. Combine ingredients in a bowl. Cover with plastic wrap and let rest at room temperature for at least 12 hours or up to 2 days. (This allows the mustard seeds to soften; at the end of the soaking process, most of the liquid will be absorbed.)

  2. Transfer mixture to a food processor or blender. Process until the seeds are coarsely ground and the mustard has thickened, 4-5 minutes. Transfer to a jar. Mustard will keep in the refrigerator for up to 6 months.

Yields: Makes about 2 cups