DIY Mustard
Crafting your own mustard is far from a high-flying kitchen feat. Just grab some mustard seeds and good quality dark ale. Want more heat? Use more brown mustard seeds than yellow ones.
1/2 cup (125 ml) dark beer
1/4 cup (60 ml) black mustard seeds
1/4 cup (60 ml) yellow mustard seeds
1/3 cup (80 ml) cider or balsamic vinegar
2 Tbsp + 1 tsp (45 ml) yellow mustard powder
3 tsp (15 ml) honey or pure maple syrup
1/2 tsp (2 ml) allspice
1/2 tsp (2 ml) sea salt
1/4 tsp (1 ml) freshly ground black pepper
Combine all ingredients in glass jar and secure lid. Let mixture sit at room temperature overnight to soften seeds and allow flavours to combine.
Transfer mixture to food processor and process until seeds are coarsely ground and mixture thickens to desired consistency. If necessary, stop machine as you blend to wipe down the sides.
Store in refrigerator for up to several months.
source: "Cooking With Mustard", alive Australia #16, Winter 2013
DIY Mustard
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
