Easy Homemade Mustard: Sharp Yellow and Brown Beer Mustards

During his last visit, my brother was telling me how he started making his own mustard, and all the wonderful variations that can be created. Mustard is my favorite condiment, so I rounded up the ingredients to make two different types of mustard: a sharp yellow mustard and a brown beer mustard. These recipes don't require any cooking, unlike some recipes, so they were fairly quick to put together. Making your own mustard leaves you with endless possibilities for variations! Both of these mustards are quite hot when first made, but mellow in the refrigerator after a few days.

Sharp Yellow Mustard
6 TBSP yellow mustard seeds
1/2 cup mustard powder
1/2 cup water
3 TBSP apple cider vinegar
1 tsp salt
1 tsp ground turmeric

Brown Beer Mustard
6 TBSP brown mustard seeds
1/2 cup mustard powder
1/2 beer (whatever you like: stout, ale, IPA, pilsner)
3 TBSP white vinegar
1 tsp salt
1/2 tsp ground turmeric

The process is the same for either mustard. Start by grinding the mustard seeds. I used a blade-style coffee grinder for this job, which worked well. Grind to the texture you prefer. I ground the yellow seeds fairly well, but I roughly ground the brown seeds, leaving some of them whole.

In a bowl add the ground mustard seeds, mustard powder, water or beer, salt and turmeric. Mix well until well combined. Set aside for 15 minutes or so. The mixture will thicken up. Add vinegar and stir in to combine. Transfer mixture to airtight jar (I use a pint Mason jar) or plastic container.

Put in refrigerator for 24-48 hours. The mustard will be hot and sharp, but you will find it will mellow out the longer it sits in the refrigerator.

• #howto_style
• #homemade
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• #brown