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STEPS
INGREDIENTS
Get 1/2 cup of yellow mustard seeds

Get 1/2 cup of yellow mustard seeds

Put them in a bowl

Put them in a bowl

Get 1/2 cup of brown mustard seeds

Get 1/2 cup of brown mustard seeds

Put them in the bowl too

Put them in the bowl too

Measure 1 cup of white wine vinegar or vinegar of your choice

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

Measure 1 cup of beer, I am using 'Moon Dog' Black Lung II, whisky barrel-aged smokey stout

Cover the mustard seeds

Cover the mustard seeds

Cling film and leave overnight or a couple of days, the longer you leave them the spicier they become

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

Next day they will have absorbed a good bit of the liquid

Drain and put into your blender

Drain and put into your blender

Add salt

Add salt

Add honey

Add honey

Like this

Like this

Start to blitz

Start to blitz

Mmmmm.....

Mmmmm.....

Looking good

Looking good

Get a jar

Get a jar

Take the rubber seal of and give it a wash

Take the rubber seal of and give it a wash

Then sterilise your jar in the oven 170c until dry 5-8 minutes

Then sterilise your jar in the oven 170c until dry 5-8 minutes

Pour boiling water over the rubber seal

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