Making Sweet and Spicy Beer Mustard

This week at Make Your Own at Home we made Sweet & Spicy Beer Mustard! If you like very spicy condiments then this is for you.  If you like it a bit less spicy, then check my tip at the end of the blog.

 

This recipe is one of several that are included in our "Make Your Own Mustard Kit" that was featured on Studio 5!  If you missed that morning show presentation you can see it here. 

What I used to make sweet & spicy beer mustard:

Mustard powder
Mustard seeds
Cider vinegar
Honey
Any kind of beer
Water
Brown sugar
Cinnamon
Clove
Garlic powder

Everything you need to make mustard is included in the kit.  The only thing you add is the beer.  The mustard seeds are not ground up so you can make your mustard have more or less texture based on your personal preferences.  I like food with texture so I did not grind my seeds up to a fine powder.  You can see what I did  here:

Fresh Mustard Seeds

Course Ground Seeds

I combined the water, mustard seeds and mustard powder in a bowl.

Mix completely

After mixing it, let it set for 10 minutes.

Add the honey, vinegar, brown sugar and mix.

Add the garlic powder, beer, cinnamon and clove.   Tip: here is where you should make an adjustment if you prefer a milder flavor.  Try only putting 1/2 the suggested amount of clove and cinnamon.  Mix it well and taste test it.  If you want more spice, add it. 

This is my finished Sweet & Spicy Beer Mustard. It will be thin but it did get a bit thicker in the refrigerator.  It is very spicy and it really was that simple to make!  If you like a sweet mustard, you will find recipes and ingredients for our Honey Mustard or Apple Cider-Maple Mustard in the Make Your Own Mustard Kit.  This kit has a recipe for all types of mustard lovers.  Give it try!  I'll bet you love it and you can say you made it yourself!

What's next on the Make Your Own at Home blog?  It could be how to make beer with our Mr. Beer Kit or how to make beef jerky with one of our many spice kits.  Stay tuned!

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Making Mustard...easier than you think!

Hi to all you DIY'ers out there! Welcome back! I hope you're excited to read about making mustard!

When we first opened this store several years ago, I was on a gourmet food kick. I enjoyed making food that called for gourmet ingredients and a lot of those recipes specified gourmet, grainy mustard. I searched the grocery stores and even went to some specialty food stores, but I was unwilling to pay $5 per ounce for mustard. So, we started researching and testing and the Make Your Own Mustard kit was born. You can find the mustard kit here.

We have included 4 different recipes for making mustard. They include: honey mustard, sweet & spicy beer mustard, tangy horseradish mustard and apple cider maple mustard. Each recipe is easy to make and simply delicious.

However, we did run into a few snags, which prompted us to notate some tips and tricks when it comes to making mustard.

~3 of our recipes call for coarsely ground mustard seed, which we have included in the kit for you, but the seed is not pre-ground. We did not pre-grind the seeds for you because we found that everyone's taste is different. Carol liked her mustard seed a little on the coarse side. Sharon liked hers more fine. I didn't have a preference, but it's up to you how coarse or fine you'd like your mustard seed ground.

We used a spice grinder and a coffee bean grinder to grind our mustard seed, but not everyone has access to those appliances. There are other options, you can use a blender or food processor, but if you don't have either of those appliances, you can place your mustard seed between two pieces of cardboard and smash them with a hammer. It's primitive, but it works!

~After making your mustard and letting it refrigerate for at least 24 hours, if it's too watery for your taste you can add a pinch or two of mustard powder to thicken things up. Make sure to stir well after adding the powder.

~Once your mustard is made and refrigerated, make sure to give it a stir or a shake occasionally to distribute its flavors.

~It's best to let your mustard age in the refrigerator for 2 to 3 weeks before consuming. As long as your mustard is refrigerated it will keep for up to 6 months.

~Our recipes all call for cider vinegar when making mustard, however if you prefer a sweeter tasting mustard you may substitute the cider vinegar for rice vinegar.

Did you know that the mustard plant was one of the first plants grown and cultivated by early farmers? The Romans prepared mustard by mixing crushed seeds with wine creating a paste not much different that the mustard we eat today!

In closing, don't waste your money on the gourmet mustard in the store. Making your own is easy and tastes a million times better than the jars you buy from the store. Plus it's much cheaper! Don't forget to check out our Make Your Own Mustard Kit on our website.

 

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