Monday, October 25, 2010

Beer-Thyme Mustard

This same recipe seems to be all over the internet, but I finally decided to try it out.  Here's a good website with some general information about home mustard-making, as well as a few other recipes. Next time I'd like to try this out with some different vinegars to see how they can change the flavor.

Mustard seeds sitting in beer.
Ingredients:

1/4 C brown mustard seeds
1/4 C yellow mustard seeds
3/4 C flat amber beer (or beer of your choice)
1 Tbsp mustard flour
1 Tbsp dried minced onion
2 tsp dried thyme leaves
1/2 C cider vinegar
1 teaspoon salt

Put the mustard seeds in a small bowl and pour in the flat beer (make sure your bowl is not aluminum).  Cover with plastic wrap and let sit overnight (or about 8 hours).

When you're ready to make the mustard, mix in the mustard flour, onion, and thyme and let sit for 15-20 minutes.

Pour the mustard seed mixture into a blender or food processor and add the vinegar and salt.  Blend or process until the mixture becomes a paste with a some seeds still visible.  Transfer to a glass jar, cover tightly with a lid and let sit for 4-5 days.  (Don't taste the mustard right after mixing--it will have way too much vinegar taste.  I promise the flavors will blend after a few days.)



2 comments:

  1. Mmmmmmmmmmmmmmmm I love mustard.
    -Nick

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  2. So I've heard! I'm planning on making some more soon... Brown Ginger Mustard, Garlic Honey Wine Mustard, and a Cranberry-Chili Mustard.

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