Homemade Beer Mustard

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  • 12 ounces (1 1/2 cups) strongly flavored beer of choice, divided
  • 1/4 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon onion or garlic powder
  • 1/4 teaspoon ground allspice
  • 1/4 tsp ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry mustard powder


In a bowl, combine half of the beer, mustard seeds and vinegar. Cover and allow to sit overnight.
In a saucepan, combine remaining beer, brown sugar, garlic powder, allspice, turmeric and salt and bring to a boil. Simmer, uncovered, until reduced by half and thickened. Pour reduced liquid into soaked mustard seeds mixture. Stir to cool slightly. Add the dry mustard. Transfer all to a food processor and process on high for several minutes until slightly thickened. Taste and adjust seasoning (adding more sugar or salt), remembering the flavor will be very intense for the first few days and will mellow slightly after it sits.
Spoon into storage containers (glass is best for such a strong condiment!) and allow to cool. Cover and let it sit in the fridge overnight to thicken and allow the flavors to develop.
Keeps in the refrigerator for up to three months.

Try using different beers for different flavors of mustard!
Recipe from Central Market Shoreline - Culinary Resource Center
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