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–+ servings

Beer Mustard

A punchy, flavorful beer mustard made with malt beer and honey, ideal with hearty roast meats and cheese boards.
Print Recipe
Prep Time 20 minutes
Total Time 2 minutes
Course Condiment
Cuisine American
Servings 1.5 cups
Calories 26 kcal

Ingredients
  

  • 1/4 cup yellow mustard seeds
  • 1/4 cup black or brown mustard seeds
  • 3/4 cup beer
  • 1/4 cup malt vinegar
  • 2 tablespoons honey
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon allspice
  • 1/8 teaspoon pepper

Instructions
 

  • Combine the yellow and black or brown mustard seeds in a small bowl. Stir in the beer, cover, and soak for 12 to 24 hours, until most of the liquid has been absorbed.
  • Transfer the soaked seeds and any remaining liquid to a high-speed blender or food processor. Add the malt vinegar, honey, kosher salt, allspice, and pepper. Blend until emulsified and the seeds begin to break down; continue blending for a smoother mustard if desired.
  • Transfer to a container and refrigerate for 1 to 2 days before using so the flavors can mellow. Keep refrigerated.

Notes

Any combination of yellow, brown, and black mustard seeds can be used as long as the total is 1/2 cup (90 g). Apple cider vinegar can substitute for malt vinegar. Refrigerated mustard should keep for about 3 to 4 months.

Nutrition

Calories: 26kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 71mgPotassium: 28mgFiber: 0.4gSugar: 2gVitamin A: 1IUVitamin C: 0.3mgCalcium: 10mgIron: 0.3mg
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