Easy
Time:

15 minutes

Takes:

2 days

Makes:

2 cups

Costs:

$2

Whole Grain Train: Make Mustard

Good beer is the secret to much goodness, including making magnificent whole grain mustard at home.
Materials
  • 1/2 c apple cider vinegar
  • 1/4 c yellow mustard seeds
  • 1/4 c brown mustard seeds
  • 1/4 c beer (we used IPA)
  • 2 tsp honey or light brown sugar
  • 3/4 tsp salt
  • medium bowl
  • plastic wrap
  • food processor or blender
  • sealable glass container

Cheat Sheet

  • Yellow mustard seeds have the mildest flavor, while brown mustard seeds are stronger and spicier. We went with an equal split of the two types, but you can adjust the ratio based on desired bite.
Want To Learn?
From relieving congestion to eliminating odors — 5 surprising uses for mustard.

It may be spreading it on a little thick to say the hunt for the ideal blend of spicy-sweet whole grain mustard is eternal, but so be it. Many batches are too hot, some too sour, and a few just ridiculously seedy, but we’ve stumbled upon the baby porridge of sandwich deal-sealers. Spend an evening with your favorite IPA and make magnificent mustard at home.

Lesson Plan

  1. Combine vinegar, mustard seeds, and cold beer in medium bowl. (Heat activates an enzyme that kills the unique flavor of mustard, so don’t attempt to speed up the soaking process by adding hot liquid.) Mix well. Cover with plastic wrap and let stand at room temperature for 8 hours to 2 days, until liquid is completely absorbed by seeds.
  2. Add soaked mustard seeds, sugar, and salt to food processor bowl and pulse for about 1 minute, until the mix is coarsely ground and thickened, scraping down the sides of the bowl as necessary. If you like a smoother, Dijon-like mustard, skip the food processor and blend in a blender.
  3. Transfer mustard to your sealable glass container (metal and plastic may leach flavor) and let stand at room temperature for a couple of days to ripen, refrigerating after it achieves your desired spiciness. It will keep for up to two months in the fridge.
(Adapted from America’s Test Kitchen.)