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
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
1 Teaspoon Allspice
1/4 Teaspoon Tumeric
1/4 Teaspoon Mace
habanero and/or other peppers
fresh horse radish
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.