WHAT YOU WILL NEED:
- ½ cup of yellow mustard seeds
- ½ cup of brown mustard seeds
- 1 cup of vinegar of your choice (see below for some beer and vinegar mixture suggestions)
- 1 cup of beer (generally the darker the better)
- 3 tsp salt
- 2 tsp honey
- Mason Jar for Storage
Mustard Flavor Notes:
If you want a spicier mustard then I recommend grinding some of your mustard seed before soaking in the beer and vinegar, if you prefer a milder flavor then leave the grinding until after they’ve soaked.
You can also get a milder flavor by using warm or room temperature beer and vinegar instead of cold. Cold liquids react with the chemicals inside the mustard seed and give it that signature bite!
There are a gazillion ways to combine beer and vinegar for mustards (you can also add wine, water and even fruit juices in place of beer) but below of a couple of our favorites:
– Shiner Bock + Apple Cider Vinegar:
Being from Texas, Paige and I both have a soft spot in our hearts for Shiner Bock, so it should come as no surprise that our favorite variety is our Shiner mustard made with classic Shiner Bock and Apple Cider Vinegar. This one comes out as a crowd pleaser because it’s got a bite to it, but it’s not overpowering and it goes beautifully in sauces and dressings
-Guiness Black + White Vinegar:
The darker the beer the stronger the mustard. There’s just something about a dark beer that brings out the spiciness of the mustard seed. This one is Nate’s favorite, apparently the super spice is perfect to the cut the fattiness of the cheese he always piles on his hot dogs.
-Deschutes IPA + Apple Cider Vinegar:
I always lean towards this particular mustard when I’m making a simple sandwich because it’s very lightly spicy, more like French’s yellow than traditional grainy mustard. It goes perfectly with turkey.
Now go out and see how easy it is to make gourmet everyday. You’ll never buy mustard again.