Beer Mustard
A quick, tangy homemade mustard with beer, mustard seeds, and a hint of spice. Perfect for pretzels, sausages, or sandwiches.
- Total time
- 15 min
- Servings
- 8
- Calories
- 45
- Protein
- 2g
Ingredients
- ½ cup yellow mustard seeds
- ¾ cup beer
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp garlic powder
Instructions
- 1
In a small bowl, combine the 0.5 cup mustard seeds and 0.75 cup beer. Let soak for 10 minutes until the seeds absorb some liquid and soften slightly.
- 2
Transfer the soaked seeds and any remaining beer to a blender. Add the 2 tbsp vinegar, 1 tbsp honey, 0.5 tsp salt, and 0.25 tsp garlic powder.
- 3
Blend on high for 1-2 minutes until the mixture reaches your desired consistency—chunky for rustic, longer for smoother. Stop and scrape down the sides as needed.
- 4
Taste and adjust seasoning with extra salt or honey if you like. The mustard will thicken as it sits; add a splash of beer or water if too thick.
- 5
Transfer to a jar and refrigerate. Let it rest at least 1 hour before serving to let the flavors meld. Store in the fridge for up to 2 weeks.
Tools you’ll need
- Blender
- Small bowl
- Measuring cups and spoons
- Jar with lid
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