Mustard

10/21/2013

mustard

Good mustard, in my opinion, can make all the difference in flavoring marinades, vinaigrettes, meats, and sandwiches. This recipe is incredibly simple to make, and has just as much flavor as the expensive mustards, yet you can make it for a fraction of the cost.

Ingredients:

1/4 c brown mustard seeds
1/4 c yellow mustard seeds
1/2 c apple cider vinegar
1/2 c beer (I used a lager, but I know a stout or porter would be great in it, too)
1 t honey
1 t turmeric powder (optional – this adds more color than flavor)
1 t salt

Instructions:

Combine all ingredients in a pint mason jar, and let sit for at least two days in room temperature. The seeds should soak up some of the liquid and become soft. After a couple of days, put the mixture in a food processor and blend until you like the consistency. I like mine still pretty coarse, but if you have a better food processor than I do and can get it to a smooth consistency, go for it.

It was great on our deer brats and sauerkraut the other day. It’s so good, in just a couple of weeks, we’ve almost finished our first batch. I’m planning on using a stout next time for a richer flavor.

3 Comments

  • Mom Heineman

    Looks so delicious and can’t wait to try! love your photos too!!

  • Sarah Landsman

    Definitely want to try this. I’ve never imagined that I would make my own mustard. Thanks for the inspiration! Where do you find brown mustard seeds? I’ve only seen yellow so far.

Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: