While we were traveling, we sought out gastropubs so we could sample local specialties, especially if they brewed their own beer on-site. If food was served, the menu often included a charcuterie platter, highlighting locally-made sausages and cheeses. These platters would have a few types of mustard to accompany the meat, often made using some of their local brews: the flavours were so much better than anything out of a plastic bottle! After leaving Leavenworth, I was inspired to try making our own.
The result? Fantastic!! And so easy! The style of mustard I made took less than 10 minutes in total. Prepared mustard is no more than mustard seeds, a liquid (water, vinegar, beer, etc.), a sugar (honey, sugar, maple syrup, etc.) and a few spices for flavour and colour.
A few things I learned during my google research:
- Yellow (or white) mustard seeds are not as pungent / spicy as black or brown mustard seeds.
- A mustard does not get its “kick” until the mustard seeds are broken open and react with a liquid.
- A mustard made purely with vinegar will not be as pungent as one made purely with water, but the flavour will last longer (the more acidic the liquid, the longer it will take to break down the mustard enzymes).
- A mustard made purely with water will have a very strong kick, but it will not last as long (mustard enzymes break down very quickly).
- Using a warm liquid will deactivate the mustard enzymes, making the final result less pungent. Cold liquid will, conversely, keep all enzymes intact and ensure you get a nice, nose-burning condiment.
I took my inspiration from this site. I ended up using a combination of yellow and black mustard seeds, and used a nice stout as well as apple cider vinegar.
The mustard seeds are mixed with apple cider vinegar and stout and refrigerated overnight.
The next day the stout, sugars and spices are mixed together over medium heat, then blended with the mustard seed mixture.
That’s it! You have an unbelievably-tasty mustard!
We’ve made this mustard twice now – mixed it into salads, eaten it on pizza, slathered it on freshly-baked bread… The flavour combinations are endless, and I’m excited to experiment!
- Serves: 2 cups
- Serving size: 1 tbsp
- Calories: 20
- Fat: 0.6 g
- Saturated fat: 0.0 g
- Carbohydrates: 2.7 g
- Sugar: 2 g
- Sodium: 73.7 mg
- Fiber: 0.2 g
- Protein: 0.5 g
- Cholesterol: 0 mg
- ⅓ cup yellow mustard seeds
- ¼ cup black mustard seeds
- ½ cup apple cider vinegar
- 1 cup stout, divided
- 3 tbsp dark brown sugar
- 2 tbsp honey
- 1 tsp sea salt
- ½ tsp ground turmeric
- ⅛ tsp ground allspice
- Place the mustard seeds, apple cider vinegar and ½ cup of stout into a bowl. Mix, cover tightly with a lid and refrigerate overnight.
- When ready to make the mustard, add ½ cup of stout, brown sugar, honey, salt, turmeric and allspice to a small sauce pan. While stirring, bring to a boil over medium heat. Remove from the heat and let cool slightly.
- In a blender, add the mustard seeds with their liquid and the recently cooled mixture. Blend until you reach your desired consistency. Transfer to an airtight container and refrigerate overnight before use.