Spicy Beer Mustard

Spicy Beer Mustard

Tangy mustard seeds steeped in beer, ground to a coarse, bold spread with real heat.

Make ahead Makes 16 oz Calories 22/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

This homemade mustard combines yellow and brown mustard seeds with a malty beer base, then rests overnight before grinding to a thick, grainy texture. A kick of cayenne and horseradish gives it a slow-building heat, making it a sturdy condiment for brats, pretzels, or sandwiches.

Ingredients

  • 1/2 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1 cup beer, preferably a malty amber or lager
  • 1/4 cup apple cider vinegar
  • 3 tablespoons dry mustard powder
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric

Method

  1. In a glass or ceramic bowl, combine the yellow mustard seeds, brown mustard seeds, beer, and apple cider vinegar. Stir well, cover, and let soak at room temperature for 24 hours to soften the seeds.

  2. After soaking, transfer the seed mixture to a blender or food processor. Add the mustard powder, honey, salt, horseradish, cayenne, garlic powder, and turmeric.

  3. Pulse the mixture 15 to 20 times until coarsely ground, scraping down the sides as needed. For a smoother mustard, blend longer; for a grainier texture, pulse fewer times.

  4. Transfer the mustard to a small saucepan and warm over low heat, stirring constantly, for 8 to 10 minutes to mellow the raw bite and slightly thicken.

  5. Remove from heat and let cool to room temperature; the mustard will continue to thicken as it cools.

  6. Spoon the mustard into a clean jar, seal, and refrigerate for at least 24 hours before serving to let the flavors mellow and develop.

Rate this recipe

★ 3.9 (1)

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    Spicy Beer Mustard

    This homemade mustard combines yellow and brown mustard seeds with a malty beer base, then rests overnight before grinding to a thick, grainy texture. A kick of cayenne and horseradish gives it a slow-building heat, making it a sturdy condiment for brats, pretzels, or sandwiches.

    Make ahead 16 oz 22 cal

    Ingredients

    • 1/2 cup yellow mustard seeds
    • 1/4 cup brown mustard seeds
    • 1 cup beer, preferably a malty amber or lager
    • 1/4 cup apple cider vinegar
    • 3 tablespoons dry mustard powder
    • 2 tablespoons honey
    • 1 teaspoon kosher salt
    • 1 teaspoon prepared horseradish
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon turmeric

    Method

    1. 1

      In a glass or ceramic bowl, combine the yellow mustard seeds, brown mustard seeds, beer, and apple cider vinegar. Stir well, cover, and let soak at room temperature for 24 hours to soften the seeds.

    2. 2

      After soaking, transfer the seed mixture to a blender or food processor. Add the mustard powder, honey, salt, horseradish, cayenne, garlic powder, and turmeric.

    3. 3

      Pulse the mixture 15 to 20 times until coarsely ground, scraping down the sides as needed. For a smoother mustard, blend longer; for a grainier texture, pulse fewer times.

    4. 4

      Transfer the mustard to a small saucepan and warm over low heat, stirring constantly, for 8 to 10 minutes to mellow the raw bite and slightly thicken.

    5. 5

      Remove from heat and let cool to room temperature; the mustard will continue to thicken as it cools.

    6. 6

      Spoon the mustard into a clean jar, seal, and refrigerate for at least 24 hours before serving to let the flavors mellow and develop.