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Homemade Mustard



Soak the mustard seeds in the beer overnight.

Combine the beer and mustard seeds with the vinegar, turmeric and sugar in a food processor. Blend until smooth. Some seeds will remain. Add a little water if it needs to be thinned.

Scoop the mustard into a sterile jar with a lid.

At this point it's not going to smell like anything you'd want to put on a sandwich and you are right. It needs to maturate before it tastes good. Place the jar in the refrigerator and allow the flavors to meld and mellow for about a week.

Homemade mustard will keep for about one month in the refrigerator.