Basic Country Mustard Recipe (with IPA)
Submitted by Pete Czerpak
Yields 1 cup
2 TBSP yellow mustard seeds
1/4 cup mustard powder
1/4 cup cold water (I substituted IPA beer)
2 TBSP white wine vinegar or cider vinegar
1 tsp salt
grind mustard seeds using mortar or blender to desired coarseness
mix mustard powder and ground seeds with water/beer (let sit 10-15 minutes after mixing)
add vinegar and salt
blend well
let sit at room temp to mellow for several days
refridgerate to hold mustard spiciness when it reaches level you like
English Pub Mustard Recipe (with imperial porter)
Submitted by Pete Czerpak
Unknown yield but close to 4 cups
2 cup dry mustard powder
1 cup firm packed brown sugar
2 tsp salt
1/2 tsp tumeric
12 oz beer (I used imperial porter)
combine all dry ingredients (except salt) in blender and mix well
add beer with blender running slowly (don't get sprayed) and blend until smooth and creamy
let sit for 10 minutes
add salt and blend again just enough to mix salt in well
let sit at room temp to mellow for several days
refridgerate to hold mustard spiciness when it reaches level you like
Supposedly all mustards can be stored for quite a while (months to years) at room temperature unless you add fresh herbs or fruits/vegetables to them.
Aging them mellows the flavors. Putting them in a fridge causes the flavors development to slow/stop increasing shelf life.
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