Mustard isn’t one of those condiments that I tend to think much about. Don’t get me wrong, I love a good grainy mustard but I never thought about how it was made until I read Homemade Condiments: Artisan Recipes Using Fresh, Natural Ingredients by Jessica Harlan.
Jessica joins us today to share her recipe for the perfect beer-infused mustard recipe. Mr. Garden Therapy made this as soon as the book arrived and the jar was empty in just a few days. With homemade mustard this good, I’m now starting to rethink condiments all together.
Beer and mustard have a natural affinity and porter, with its hoppy flavor and slight sweetness, is a particularly good match. If you like this recipe, try experimenting with other kinds of flavorful beers to get different results.
Makes about 6 ounces.
- 1⁄8 cup yellow mustard seeds
- 1⁄4 cup plus 1 1⁄2 teaspoons apple cider vinegar, divided
- 2 teaspoons honey
- 1⁄8 cup brown mustard seeds
- 1/4 teaspoon kosher salt
- 1/8 cup porter beer
In a small bowl, combine the yellow and brown mustard seeds, 1⁄4 cup vinegar, and the beer. Cover tightly with plastic wrap, and let sit at room temperature for at least 3 days and up to a week to hydrate the seeds and allow the flavors to mellow.
Transfer the mustard mixture to a small food processor and process until mostly smooth, about 45 seconds to 1 minute. Add the remaining 1 1⁄2 teaspoons vinegar along with the honey and salt and process until the mixture reaches the desired consistency. The mustard should be smooth but with some whole seeds still remaining to create texture.
Transfer to a sterilized jar. Let sit at room temperature for up to a week until the heat tones down to the desired level before refrigerating. Keep in the refrigerator for up to 1 month.
Use it for:
- Burger topping along with caramelized onions and blue cheese.
- Stir a dollop into mac and cheese.
- Spread on pork chops before grilling.
- Add to potato salad.
- Mix with equal parts cream cheese and heat gently to make a warm dip for pretzels.
Check out Jessica’s book, Homemade Condiments: Artisan Recipes Using Fresh, Natural Ingredients, and find more yummy condiment recipes for ketchup, pickles/relishes, infused oils & vinegars, and sweet sauces & spreads.
Reprinted with permission from Homemade Condiments: Artisan Recipes Using Fresh, Natural Ingredients by Jessica Harlan © 2013. Published by Ulysses Press. Photography courtesy of Ulysses Press.
I’ve just found your blog while looking for branch coasters tutorial and I’m enchanted! I’ll definitely be visiting frequently and trying out some things :) Thanks!
Thank you for the great information here…many great ideas to try…can you help me with a herb garden..I like to use different containers such as pots and pans for planting..shade vs. full sun?
Best ones for planting? I tried last year and is did not produce as much as I needed.
Thank you in advance for any help you can provide
The recipe is a little messed up! But once I figured out what ingredients were actually required, it turned out great! Might want to check out your ingredient list! :)
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!