I’m going to tell you right off the bat – I’m not a mustard fan. At least I thought I wasn’t until I got married and my husband made me try Inglehoffer stone ground mustard. Turns out I like stone ground, not yellow mustard, mustard.
Types of Mustard
That was years ago that I became enlightened to the vast kinds of mustard besides yellow mustard. Apparently there’s
- Honey mustard – yellow mustard seeds, honey
- Dijon mustard – brown mustard seeds, white wine, great in sauces
- Spicy brown mustard – brown mustard seeds, partially ground up, great on meat
- Whole grain mustard – brown mustard seeds, very coarse
- Hot mustard – mustard powder mixed with water
- Beer mustard – brown & yellow mustard seeds with beer as the liquid base
just to name a few. Who knew?? Not me.
This year I’ve been wanting to try making my own mustard – all the recipes I’ve looked through made it seem pretty easy, so I finally narrowed down the kind I wanted to make, borrowed a beer from our neighbor (FOR THE MUSTARD!) and gave it a try!
Let’s Try This!
So this is less of a – here’s a great recipe that I love and I’m going to share it with you step by step, and more of a – join me and let’s see what happens! Plus it takes a month.
Here’s what I did:
- Found a recipe that sounded like what I was going for – wholegrain beer mustard by Vintage Mountain Homestead
- Gathered the ingredients – for this one it’s yellow & brown mustard seeds, a beer of your choice, brown sugar, onion powder, salt, apple cider vinegar.
- Throw it all in a quart jar, but pour the beer slowly, because it WILL froth up and overflow.
- Mix it up, and let it sit for 24 hours
Day 2 (Or Day 3 cuz I forgot about it)
Ok, today’s the day that we continue this Homemade Spicy Beer Mustard adventure! Here is where we blend it up, can it, and let it sit for month for the flavors to meld and mellow.
I decided to use my food processor for this, because my blender is well over 10 years old and sucks.
That. Didn’t. Work.
So then I transferred it into my smoothie blender thingy. Which also didn’t really work and took forever, cuz I forgot that sucks too (I know what I’m asking Santa for for Christmas now). But I didn’t have a choice at that point. All this to say – use a blender.
After the very mundane task of blending little batches of mustard, I put it in a pot and heated it up on the stove. You want it to be hot for canning. Look how good it looks! This is where you might make the mistake of getting some on your finger and licking it off to see how it tastes……Holy spicy!!! Don’t do this. Now I know why they say to let it MELLOW for a month.
I loaded my jars with hot, homemade spicy beer mustard, put them in the canner and let them boil for 10 minutes.
And now, we wait……for a month……
To be Continued…..
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