Beer Mustard

Beer Mustard
This mustard is so very easy to make and the perfect addition to a ham or corned beef sandwich.
  • 175 g yellow mustard seeds
  • 175 g black mustard seeds
  • 500 ml beer or ale
  • 1 tablespoon sea salt
  • pinch crushed chilli flakes
  • 175 ml cider vinegar or white wine vinegar
  • 6 tablespoons runny honey
  • 1 tablespoon ground mace or nutmeg
  1. Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)
  2. Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160°C. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.
  3. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).
  4. Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.
This recipe makes about 4 x 250 g jars.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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