Making Beer Mustard at Home

Have you ever tried making mustard at home? This has been on my "culinary to do list" for some time now. I finally just got around to trying it last week. I was shopping at Central Market in Shoreline and picked up a recipe card for Homemade Beer Mustard. Inspired by their German Week Theme, I went to the bulk bins in the store and stocked up on mustard seeds and dry mustard powder. I purchased a bottle of robust German beer and went to work at home.

Remarkably simple to make, the recipe did require a two step process. To get started, I soaked yellow and brown mustard seeds in water and half of the beer overnight. The next day, I grabbed my Le Creuset saucier and simmered the remaining beer with brown sugar and spices. The simmered mixture was then combined with the soaked seeds and everything was whizzed together for a few minutes in my Cuisinart Elite food processor. At first taste, the mustard seemed overpowering, but the recipe clearly explained that the mustard would mellow with time.

I put the mustard in a jar and tasted it again this morning with a little cheese. Much to my delight, it is excellent. It will be great for sandwiches and sausages. And, I might even incorporate it into a robust vinaigrette.

Photo by Melissa A. Trainer

--Melissa A. Trainer

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