Homemade Whole Grain Beer Mustard

[nverland]

Homemade Whole Grain Beer Mustard
Prep Time: 5 mins Resting Time: 2 d 12 hrs Total Time: 2 d 12 hrs 5 mins Servings: 1 cup

INGREDIENTS

⅓ cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup apple cider vinegar
1/3 cup pale ale or water
2 tablespoons light brown sugar
1 tablespoon honey
½ teaspoon sea salt

METRIC

56.67 g yellow mustard seeds
6 g brown mustard seeds
119.5 g apple cider vinegar
78.67 g pale ale or water
2 tablespoons light brown sugar
1 tablespoon honey
½ teaspoon sea salt

INSTRUCTIONS

Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
Stir vinegar and beer (or water) into the mustard seeds until just combined.
Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
Pour mixture into a sterilized glass jar, seal and refrigerate.
Allow mustard to sit for 1 to 2 days before trying it.

NOTES

Makes 1 1/2 cups
Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness.
When properly stored, homemade mustard will keep for up to 1 year.
The most important thing about homemade mustard is to allow it to sit for a day two before using it. This will allow for the bitter flavor to dissipate from the mustard.
If you want a spicier mustard you can add some chiles or horseradish to the mixture before grinding it. If you want a more mild flavor, you can add more sugar and honey to cut through the heat of the seeds.