Homemade Mustard? – YES!
Sometimes you just need some hearty flavor and homemade mustard is the solution! A few simple ingredients can end up being a tasty addition to a burger, brawt, dog, pretzel, and more!
The Mustard Process and Beer!
Let’s get things going! You’ll need some mustard seeds and you will need some liquid. Most people use a combination of vinegar and water or… beer! But what type of beer? Easy – whatever you like!
There are slight variations between a chosen beer and flavor outcome. But the “mustard” flavor, and the vinegar, really seem to dominate the taste spectrum. So I suggest swinging between two taste spectrums. A heavy – hearty beer for more flavor. Such as a winter brew or something. Or, a lighter beer for a more delicate flavor – Pale ale or a Bud Light! Go with what you like.
This is easy – two equal parts! Use an equal amount of liquid to your amount of mustard seeds. Your liquid should include equal portions of Apple Cider Vinegar and your choice of beer. Mix enough to cover the seeds in a non-reactive bowl.
If you are going to have too much of something, use more vinegar than beer.
If you are adding something like honey for flavor, toss that into the mixture once blended.
How to Make Your Mustard!
Here are the four basic steps: They are the same if you are using water, beer, wine, etc as your liquids.
Step 1 – SOAK: Mix your ingredients – enough to cover the seeds. Next, soak the seeds, covered in a glass bowl in the fridge. GLASS or anything that’s non-reactive. Soak covered for several days. As in 3-4 days. Check every day or so, remix, stir and add a touch more liquid if needed.
Step 2 – BLEND: Puree the mixture in a blender or food processor. You can use a food processor or a blender to turn your soaked seeds into spreadable mustard. A light touch of the start button produces a chunky style of mustard.
You can hold a spoonful or two (or even more) of the soaked whole seeds to the side when you mix. Add then add them in after you blend, stir, and you’ll have a very tasty and textured mix!
Step 3 – FLAVOR: Do you want a hint of bonus flavor? How about brown sugar, maple syrup, honey, hot sauce, and more. Simply add some desired ingredients a little bit at a time.
Step 4 – REST: Allow the mixture to rest covered in the fridge for a day. The flavor will deepen – but nobody will judge you if you decide to have a taste!
Make this for a party or short term use. It will be usable for a couple of weeks if kept covered and in the refrigerator.
Need a shelf next to your Kettle style grill for your tasty batch of homemade mustard? BBQ DRAGON has you covered!
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.