STEPS
INGREDIENTS
Get 1/2 cup of yellow mustard seeds
Put them in a bowl
Get 1/2 cup of brown mustard seeds
Put them in the bowl too
Measure 1 cup of white wine vinegar or vinegar of your choice
Measure 1 cup of beer, I am using 'Moon Dog' Black Lung II, whisky barrel-aged smokey stout
Cover the mustard seeds
Cling film and leave overnight or a couple of days, the longer you leave them the spicier they become
Next day they will have absorbed a good bit of the liquid
Drain and put into your blender
Add salt
Add honey
Like this
Start to blitz
Mmmmm.....
Looking good
Get a jar
Take the rubber seal of and give it a wash
Then sterilise your jar in the oven 170c until dry 5-8 minutes
Pour boiling water over the rubber seal
Remove your jar from the oven and leave to cool. Dry rubber seal and replace on jar. Fill up with your mustard. Leave mustard overnight to ripen. Then go crazy, you will never buy mustard again!
And there you go, Wholegrain smoked beer mustard!
- 1/2c Yellow mustard seeds
- 1/2c Brown mustard seeds
- 1.0c White wine vinegar
- 1.0c Beer
- 3.0tsp Salt
- 2.0tsp Honey
Jon Bussell
Jon is a Professional chef of 20 years, still loves the sizzle of the pan and teaching others. Happy Cooking?
Melbourne, Australia
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