📝 About This Recipe
This robust, artisanal mustard is a celebration of texture and heat, blending the sharp bite of brown mustard seeds with the mellow complexity of dark ale and apple cider vinegar. Unlike mass-produced versions, this recipe utilizes a coarse grind to provide a rustic mouthfeel and a slow-burning spice that develops over time. It is the ultimate condiment for those who appreciate a bold, sinus-clearing kick balanced by earthy undertones of turmeric and honey.
🥗 Ingredients
The Seed Base
- 1/2 cups Brown mustard seeds (whole, high quality)
- 1/4 cups Yellow mustard seeds (for a touch of mellow balance)
- 2 tablespoons Mustard powder (dry, for extra punch)
The Infusion Liquid
- 1/2 cups Dark Ale or Stout (room temperature; use a malty brew)
- 1/2 cups Apple cider vinegar (unfiltered preferred)
- 1/4 cups Dry white wine (such as Sauvignon Blanc)
Aromatics and Seasoning
- 2 tablespoons Honey (raw or wildflower)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoons Ground turmeric (for vibrant golden-brown color)
- 1/4 teaspoons Garlic powder
- 1 pinch Ground allspice (adds a subtle warmth)
- 2-3 tablespoons Cold water (to adjust consistency if needed)
👨🍳 Instructions
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1
In a non-reactive glass bowl or jar, combine the brown mustard seeds, yellow mustard seeds, and mustard powder.
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2
Pour the dark ale, apple cider vinegar, and white wine over the seeds. Stir well to ensure all seeds are submerged.
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3
Cover the container tightly with plastic wrap or a lid and let it sit at room temperature for at least 24 hours, or up to 48 hours. The seeds will absorb the liquid and swell significantly.
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4
After the soaking period, transfer the entire mixture (seeds and remaining liquid) into a food processor or high-speed blender.
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5
Add the honey, kosher salt, turmeric, garlic powder, and a pinch of allspice to the processor.
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6
Pulse the mixture in short bursts. For a 'Spicy Brown' style, you want a coarse texture where many seeds remain partially intact.
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7
If the mixture appears too thick or pasty, add cold water one tablespoon at a time while pulsing until the desired consistency is reached.
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8
Transfer the mustard to a small heavy-bottomed saucepan over very low heat.
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9
Whisk constantly for 3-5 minutes. Do not let it boil; you only want to gently cook off the raw 'metallic' edge of the seeds and thicken the proteins.
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10
Remove from heat and let the mustard cool completely at room temperature. The flavors will be very bitter and sharp at this stage—don't worry!
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11
Spoon the cooled mustard into sterilized glass jars, leaving a small amount of headspace at the top.
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12
Refrigerate the jars. For the best flavor, let the mustard age in the fridge for at least 3-5 days before using. This 'mellowing' period is crucial for the heat to stabilize and the bitterness to fade.
💡 Chef's Tips
Always use glass or ceramic bowls; the acid in mustard reacts poorly with aluminum or copper. If you prefer an even hotter mustard, use colder liquids during the soaking process; heat actually dulls the enzyme that creates 'spice'. For a smoother texture, pass half of the finished mixture through a fine-mesh sieve and fold it back into the coarse mustard. If the mustard is too bitter after three days, add an extra teaspoon of honey and let it rest for another 48 hours. This homemade mustard will keep in the refrigerator for up to 6 months.
🍽️ Serving Suggestions
Slather generously onto a toasted pastrami on rye sandwich with Swiss cheese. Serve as a dip alongside warm, soft Bavarian pretzels and a cold lager. Whisk into a vinaigrette with olive oil and shallots for a bold salad dressing. Use as a crust for roasted pork tenderloin or rack of lamb before baking. Add a dollop to your next charcuterie board to pair with sharp cheddar and cured meats.