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Other than Brewing => All Things Food => Topic started by: tumarkin on March 06, 2011, 03:14:30 PM

Title: Hot ‘n Bothered Beer Mustard
Post by: tumarkin on March 06, 2011, 03:14:30 PM
Ok, so I'm checking the pantry and getting together the ingredients for my Hot ‘n Bothered Beer Mustard. Will get all the necessaries this week, start the seeds soaking next Friday, and make the batch on Sunday. Thought I'd share the recipe with y'all. I know most of you like good mustard, and it's pretty expensive to buy small jars of quality mustard.

Mustard is easy, really forgiving of recipe changes. The following is a good base but I change it up on impulse or vary spicing considerably. It's always good, just a bit different. These days, I always use both habaneros & fresh ground horseradish. Spices? Haven't decided yet, probably won't till I'm doing it.

The following makes a pretty good sized batch, but I'll be multiplying everything by four next week. Just make sure to have adequate small jars to put it in. Makes great gifts, always appreciated. Oh, and use it to make some vinaigrette, you won't buy salad dressing after you see how easy & delicious it is (not to mention healthy).

Hot ‘n Bothered Beer Mustard

Ingredients:
1 Cup Brown Mustard Seed
1/4  Cup Yellow Mustard Seed
1 Cup Dark Homebrewed Beer
1.5 Cup White Wine Vinegar
1 Cup Mustard Powder –combine with 1 cup water, let sit 20 min
1 Teaspoon Salt
1Teaspoon Sugar
1 Teaspoon Allspice
1/4  Teaspoon Tumeric
1/4  Teaspoon Mace

Optional -
habanero and/or other peppers
fresh horse radish
whisky
??? be creative

Combine mustard seeds with beer and vinegar in a non-reactive container (stainless, ceramic, plastic). Seal, let sit 48 hours, stirring occasionally, and adding more liquid if necessary. Often needs to be topped up a bit as the seeds soak up a lot of liquid as they soften. Top with either vinegar or beer, or some whisky (use something decent, not the best or cheapest in your cabinet).
Transfer seeds and liquid to a food processor. Add remaining ingredients and process until smooth, about 5 minutes. If you like grainy mustard (of course you do!), reserve some of the seeds for addition later in the processing.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: denny on March 06, 2011, 03:15:27 PM
Thanks, Mark!  I've been thinking about making mustard and this is the push I needed!
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: bluesman on March 06, 2011, 05:04:24 PM
That looks like a really good recipe. I am a big fan of Inglehoffer stone ground mustard and this recipe has sparked my interest as well.

Thanks for posting the recipe!
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: euge on March 06, 2011, 06:48:31 PM
I made some mustard last weekend and it wasn't very good. This recipe looks a lot better. Thanks.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tschmidlin on March 06, 2011, 09:38:18 PM
Thanks Mark, i need to make some mustard soon, I'll give this one a try.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: phillamb168 on March 07, 2011, 08:35:49 AM
I am a big fan of Inglehoffer stone ground mustard

SO GOOD.

This combined with the Serious Eats post about basic yellow mustard has me wanting to make pretzels and mustard next weekend.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: denny on March 07, 2011, 04:37:30 PM
I am a big fan of Inglehoffer stone ground mustard

SO GOOD.

This combined with the Serious Eats post about basic yellow mustard has me wanting to make pretzels and mustard next weekend.

Here's the _classic_ pretzel recipe from our very own Jeff Renner....

http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: morticaixavier on March 07, 2011, 06:29:31 PM
So do you have to can this if you make a lot? or is it fridge stable more or less indefinitly? (pardon the spelling this PC has no spell check!)
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tumarkin on March 07, 2011, 07:04:46 PM
So do you have to can this if you make a lot? or is it fridge stable more or less indefinitly? (pardon the spelling this PC has no spell check!)

No, canning is not necessary. It'll keep in the fridge for a long time. That's why I'm taking the recipe I posted & multiplying all ingredients by 4 to make a huge batch. I don't like mayonaisse at all, and use ketchup only sparingly (gotta have it on fries!). So I go through a lot of mustard, plus it makes great gifts. The problem with that is once I give a jar to someone, I can pretty much count they'll be back asking for more.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: jaybeerman on April 07, 2011, 05:10:16 PM
Mark, do you have any thoughts on using various types of vinegar?  Cider vs. White Wine vs. etc?  A few days before your post I was contemplating this recipe and one with beer/thyme.  I ended up going with the beer/thyme recipe which is delicious, but too mellow.  I'm guessing that the additional brown seed is the lacking part of my recipe?  More experimentation to follow.  Here's a copy of the recipe I went with (no idea where it originated).  Cheers, j

1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
3/4 cup homebrewed Porter
2 Tablespoons mustard flour (mortar pestle - yellow mustard seeds)
1 Tablespoon dried minced onion
2 teaspoons dried thyme leaves
1/2 cup cider vinegar
1 teaspoon salt
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tumarkin on April 07, 2011, 05:18:04 PM
I've only used white wine vinegar. I'm guessing that any good vinegar would work. Probably a bit different in character but no reason it shouldn't work. I like using lots of brown mustard seed, plus horseradish & habaneros. No danger of too 'mellow' then. I've varied my basic recipe a bit depending on what ingredients I had on hand. It's always come out good, but somewhat different. The recipe I posted always seems to get good response from those that try it.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: 1vertical on April 15, 2011, 05:47:05 AM
I have long been a fan of the national mustard museum they have stuff that
is beyond hard to locate.  here is a link to the habanero page and I am sure
we could glean some ideas from the pages on this site.

My favorite is "Mister Mustard"....nice n spicy hot
Edit: but I see that my favorite, true to form is currently not available from them.
http://store.mustardmuseum.com/category/s?keyword=habanero (http://store.mustardmuseum.com/category/s?keyword=habanero)

Edit again: I may have the last 2 jars of "Mister Mustard" on the planet....
Thanks for the recipe tumarkin
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: morticaixavier on April 15, 2011, 10:54:38 PM
Here is northern california there is a winery called Hop Kiln that has a huge variety of mustards and pepper jellies etc in the tasting room. After a flight of nice Russian river chards and pinots you can taste all the yummy mustards on pretzles.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: jeffy on April 15, 2011, 11:28:56 PM
Here is northern california there is a winery called Hop Kiln that has a huge variety of mustards and pepper jellies etc in the tasting room. After a flight of nice Russian river chards and pinots you can taste all the yummy mustards on pretzles.

Hey, I've been there!  I don't remember any mustard, but the historic building was way cool.  I think its called an Oast House.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: MDixon on November 01, 2011, 11:18:44 AM
I'm resurrecting this old thread. I've been contemplating some homemade mustard, but with a less is more approach. Maybe just yellow, brown and vinegar. I do see some using mustard powder, is it somehow different than taking the seeds to dust?
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tumarkin on November 01, 2011, 12:03:47 PM
I'm resurrecting this old thread. I've been contemplating some homemade mustard, but with a less is more approach. Maybe just yellow, brown and vinegar. I do see some using mustard powder, is it somehow different than taking the seeds to dust?

don't know if it's different or not. I've only ground the seeds after soaking, not dry. I've tried doing really simple mustard versions but found that I like the spicy complexity of adding other heat/flavor sources (horseradish, ginger, hot peppers, etc). YMMV
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: james on November 01, 2011, 04:10:08 PM
I'm glad this thread got bumped, I remember reading it when first posted and decided I was going to make it.  Of course I quickly forgot about it but now it's back on my radar.

Title: Re: Hot ‘n Bothered Beer Mustard
Post by: euge on November 01, 2011, 05:55:53 PM
I'm resurrecting this old thread. I've been contemplating some homemade mustard, but with a less is more approach. Maybe just yellow, brown and vinegar. I do see some using mustard powder, is it somehow different than taking the seeds to dust?

don't know if it's different or not. I've only ground the seeds after soaking, not dry. I've tried doing really simple mustard versions but found that I like the spicy complexity of adding other heat/flavor sources (horseradish, ginger, hot peppers, etc). YMMV

I ground them up in the spice mill dry, though the end result isn't as fine as the "powder". Still a very nice texture- somewhere between stone ground and smooth. The mustard was better after sitting for a few weeks.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tschmidlin on November 01, 2011, 11:31:37 PM
I ground them up in the spice mill dry, though the end result isn't as fine as the "powder". Still a very nice texture- somewhere between stone ground and smooth. The mustard was better after sitting for a few weeks.
Yep, I can't ever grind them up as fine as the store bought powdered mustard.  I like to use a mix of seeds and powder.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: MDixon on November 02, 2011, 04:24:47 PM
Sounds like I do need the powder. One recipe I saw said to mix everything and let it be for 8 hours and then give it a whirl in the blender or food processor. I may go this route on a 1 cup batch and see what happens.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: 1vertical on November 03, 2011, 05:01:39 AM
Hint: dry seeds coffee bean chopper........
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tschmidlin on November 03, 2011, 05:03:45 AM
Hint: dry seeds coffee bean chopper........
Yes.  But they still don't grind up as fine as the stuff you get at the grocery store.  Although maybe I should run it through a strainer to keep out the husks, maybe that would get me what I'm looking for.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: 1vertical on November 03, 2011, 05:19:07 AM
Man, my coffee grinder flat powderizes whatever is in the thing...
You may indeed need to sift the chaff away from your desirable powder.
I have not personally tried to powderize this particular material.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: euge on November 03, 2011, 05:34:32 AM
I'll try toasting them first to drive away any moisture.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: euge on March 24, 2012, 10:21:23 PM
I'll try toasting them first to drive away any moisture.

Per my research that's a wrong move.

I made some badass mustard earlier this week:

1/4 cup brown mustard seeds
3/4 cup white mustard seeds
2 tsp salt
2 tbs of red wine vinegar
2 tbs red wine
enough cold water to achieve desired consistency
ice cubes

I ground up the seeds in the spice grinder. Then into a blender with all the rest of the ingredients, though I added the vinegar once the mixture was somewhat blended.  Blended some more to my vision of what mustard should look like and poured into wide-mouth mason jars. Dated the tops and placed in fridge. Ended up with a respectable 1.5 pints of mustard.

The ice cubes helped keep it cold to preserve the hotness.

Initially it was very bitter, but after a couple days it is mellowing nicely with a very nice heat that lingers. It stays with you differently compared to chile heat. I'm getting a lot of sophisticated flavors dropping out of the heat.

Mustard is now back up there in the top five condiments in the euge household. Currently it's beating out mayo, sriracha and salsa.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: brewmichigan on March 26, 2012, 01:42:26 PM


Mustard is now back up there in the top five condiments in the euge household. Currently it's beating out mayo, sriracha and salsa.

Wait, I'm confused. How the hell is Siracha not in the top 5?
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: Hokerer on March 26, 2012, 02:44:52 PM


Mustard is now back up there in the top five condiments in the euge household. Currently it's beating out mayo, sriracha and salsa.

Wait, I'm confused. How the hell is Siracha not in the top 5?

I read that as he's got Siracah in third so it's still in the top 5
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tumarkin on March 27, 2012, 01:30:50 AM
I don't worry too much about grinding it fine, but then I like a rough, grainy textured mustard. You can always add more of the mustard powder and a bit more liquid to smooth it out if desired.

The nice thing about home-made mustard is that it's so forgiving. You can't go too far wrong - add a bit more unground or lightly ground seeds if you want it more grainy. Add a bit more ground mustard powder if you want it smoother. Add more peppers, ginger, horseradish, etc if you like a bit more bite. And you can always go back and adjust it after the fact if you really want - though I've never done that.

One of my more recent discoveries was that you can buy ground brown mustard seed as well as yellow. I hadn't seen that in the local stores until the last year or so. It's a nice addition as well.

The main problem with home-made mustard is that it disappears too damn fast, and all my friends want me to give them jars to take home.  Just like with beer, the best batches disappear way too quickly.

I've never made mustard by the galoon - but I'm thinking that might be necessary :-)
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: kmccaf on April 02, 2012, 11:29:07 PM
For what it's worth, we use malt vinegar. My girlfriend is the one who usually makes it, and uses a really simple method. Place the seeds (mixture of brown and yellow) in a clean, used Newman's Own salsa jar. Let them sit for the appropriate amount of time, and then use an immersion blender in the jar. Add spices or beer when blending. I think the immersion blender is genius though. Such a time saver, and no mess to clean up.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: m.a.hummel on April 13, 2012, 04:26:45 PM
Another satisfied customer of this recipe. I added some fresh horseradish root to my batch. I can't wait to get my meat grinder/sausage stuffer in the mail so I can pair it up with some homemade bratwurst.

Who would have thought that making your own, quality mustard would be so easy and cheap!
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: bluesman on April 13, 2012, 04:53:03 PM
I just ordered all the ingredients for this recipe from Penzey's.  I'll give it a try as soon as I get them. 

Any secrets to preparing the recipe?   Tips or tricks?
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: euge on April 13, 2012, 05:01:55 PM
I just made another batch a couple days ago. One cup of seeds make about a quart of mustard. This time I went 50/50 with the white and brown.

Ground the mustard in the spice grinder but am wondering if it is really necessary. I also just used cold water and ice-cubes and let it sit at least 10 minutes before adding the acid-based liquid.

For that I used 10oz of a particularly good Abbey beer that I made and 1/4 cup of vinegar.

So it was "beer mustard". :D Taste is really rich and complex and will shape up to be a really fine mustard.

I just ordered all the ingredients for this recipe from Penzey's.  I'll give it a try as soon as I get them. 

Any secrets to preparing the recipe?   Tips or tricks?

You want to use cold liquid to increase the heat and the acid sets it. So if you like really hot mustard don't add the juice/vinegar/wine/beer right away. That's the main trick to making mustard.

Supposedly if you make plain mustard you can leave it at room temp and it won't spoil. I leave mine in the fridge though I'd like to let it ferment a bit like they did in the old days. I think they used the must from winemaking. So will have to try that and I'll use another beer and it's dregs.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: bluesman on April 13, 2012, 05:09:47 PM
I just ordered all the ingredients for this recipe from Penzey's.  I'll give it a try as soon as I get them. 

Any secrets to preparing the recipe?   Tips or tricks?

You want to use cold liquid to increase the heat and the acid sets it. So if you like really hot mustard don't add the juice/vinegar/wine/beer right away. That's the main trick to making mustard.

Supposedly if you make plain mustard you can leave it at room temp and it won't spoil. I leave mine in the fridge though I'd like to let it ferment a bit like they did in the old days. I think they used the must from winemaking. So will have to try that and I'll use another beer and it's dregs.

I'll try that.  Nice tip euge...thanks. 
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: kmccaf on April 17, 2012, 01:51:13 AM
I just made another batch a couple days ago. One cup of seeds make about a quart of mustard. This time I went 50/50 with the white and brown.

Ground the mustard in the spice grinder but am wondering if it is really necessary. I also just used cold water and ice-cubes and let it sit at least 10 minutes before adding the acid-based liquid.



FWIW, I don't think it's worth the effort to grind them in a grinder. However, I have never done it that way. I just let the seeds get plump from the vinegar as they sit in the jar I will use, and use an immersion blender to grind them. Very easy, and no extra mess to clean up.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: bo on April 17, 2012, 01:55:58 AM
I'd like to try some mustard. What do the seeds cost and where do you get them?
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: euge on April 17, 2012, 02:52:47 AM
I'd like to try some mustard. What do the seeds cost and where do you get them?

I get them from a supermarket that has spices in bulk. Maybe Trader Joe's has Mustard seeds. Like a Whole Foods... Anyway, I pay next to nothing for them since they weigh very little.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: m.a.hummel on April 19, 2012, 07:01:11 PM
I'd like to try some mustard. What do the seeds cost and where do you get them?
I found that Penzey's has really great prices on mustard seed. Luckily, one opened up on the other side of the city a few months ago. I think I paid $5 for a pound of whole seeds. Check out their website. They ship too.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: bo on July 04, 2012, 12:14:49 AM
Do you guys generally use mustard powder along with the crushed seeds or are the seeds enough by themselves. I've seen recipes both ways.

Thanks for the heads up on Penzey's. They have some good prices and the shipping is fair as well.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tschmidlin on July 05, 2012, 07:59:20 AM
I generally use both, because I can't get the seeds ground fine enough.  Although I've made mustard with just seeds, and that works well too.  Really, i think it just depends on how gritty you like your mustard.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: euge on July 05, 2012, 08:26:06 PM
I just use the seeds. Pulverize in the spice-grinder (mrCoffee mill) and then prepare mustard in the blender.
Title: Re: Hot ‘n Bothered Beer Mustard
Post by: tumarkin on July 05, 2012, 11:37:54 PM
I use both seeds & powder, and also a combination of yellow & brown mustard (in both seed & powder). It is hard to find brown mustard powder here locally, but it is easily available online - Penzey's is one good source. Using some of each adds complexity, but certainly isn't necessary.

I have used a small coffee grinder to grind the seeds, but recently have been using the stick immersion grinder. I have found it difficult (time-consuming) to grind the seeds fine, so I combine them with mustard powder. I like a grainy mustard so this isn't a problem for me. I just grind a reasonable amount & call it good, adding the powder so that I get a grainy mustard in a somewhat creamy base. You can go the other route and use just mustard powder if you prefer a smooth, creamy mustard.

If you leave the mustard out at room temp (for up to several weeks), it will cure and mellow gradually. Once it's put into the fridge, the cold temp prevents further mellowing. I usually don't bother with this as I add habanero, ginger, horseradish, etc (some or all in any given batch) for additional flavor & heat - not interested in 'mellowing' it.

Mustard is so easy and forgiving. You can't hardly screw it up. It will come out differently depending on what you do, but will almost always be as good or better than commercial mustards. And, like with beer, you can make it to fit your own taste and preferences.

I've never 'fermented' mustard, but my understanding is that you add some whey and then let it sit for at least a few days, allowing a lacto-fermentation to occur. May try it with my next batch just to see how it is. Will report back when I do, though it may be a while as I just made a batch of mustard. I usually do a double batch of the recipe that I posted when I started this thread. That makes for a bunch of jars of mustard. I give away a number of jars from each batch to family & friends, and then keep the rest in my garage beer fridge till I go through them.

Anyhow, I'll post back when I get around to trying a batch with lacto. I'm guessing the whey has enough lacto on it to start the fermentation, but don't see why we couldn't pitch our own yeast or bugs. Maybe I'll try splitting a batch and using whey, some cultured lacto, some ale yeast, and also some brett in separate jars. Brett mustard, hmmmm.... I like the idea. Worth a shot. Anyway, I'll report back when I get around to trying to ferment the mustard (but again, it's certainly not necessary to do so. Mustard is easy & forgiving).

Go for whatever flavor(s) you like,
Mark