Beer Mustard
This punchy and flavourful beer mustard made with malt beer and a touch of honey is the perfect addition to a well-stocked dwarven pantry – a delicious companion to hearty roast meats and cheese boards
Servings: 1.5 cups
Calories: 26kcal
Ingredients
- ¼ cup yellow mustard seeds*
- ¼ cup black or brown mustard seeds*
- ¾ cup beer
- ¼ cup malt vinegar**
- 2 tablespoon honey
- ¾ teaspoon kosher salt
- ⅛ teaspoon allspice
- ⅛ teaspoon pepper
Instructions
- In a small bowl combine both the yellow and black mustard seeds. Add the beer, stirring to combine. Cover and let the mustard seeds soak overnight, or at least 12 to 24 hours. The mustards seeds are ready to use after they have absorbed most of the liquid.
- Transfer the soaked mustard seeds to a high-speed blender or food processor along with any remaining soaking liquid. Add the malt vinegar, honey, kosher salt, allspice, and pepper. Blend until the mustard seeds begin to break down and the mixture is emulsified. Blend longer if you prefer a smoother mustard, keeping in mind that the mustard will continue to thicken as you blend.
- Transfer the mustard to a container and store in the fridge for 1 to 2 days before using. The flavours will continue to mellow as the mustard sits. The mustard must be stored in the fridge and should keep for 3 to 4 months. Enjoy!
Notes
*You can use any blend of yellow, brown, or black mustard seeds that you prefer so long as the total amount is equal to ½ cup (90 g).
**Apple cider vinegar makes a good substitute.
Nutrition
Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 71mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.3mg
