Homemade Whole Grain Mustard
This Whole Grain Mustard is super easy to make, you know what goes in it and probably have everything in your pantry. With beer to bump up the flavor! Let rest and mellow for 2 weeks in the fridge. The mustard will keep for up to 6 months covered and refrigerated. This makes about 1 1/2 cups.
Servings: 24 servings
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup Corona or pale ale beer
- 1 tbsp dark brown sugar
- 2 tbsp honey
- 1/2 tsp salt
Pour both yellow and brown mustard seeds into a small mixing bowl or measuring bowl and pour vinegar and beer over. Whisk together to blend and cover the mixture with plastic wrap. Set aside on the countertop for 12 hours until the liquid has been absorbed.
Pour soaked seeds into a food processor with the remaining ingredients. Pulse several times to mix then process for a minute.
Pour mixture into a sterilized glass jar and refrigerate. Let rest and mellow for 2 weeks in the fridge.
Calories: 38kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Sodium: 51mg | Potassium: 44mg | Sugar: 2g | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.5mg