⅛ cup black mustard seeds
¼ cup brown mustard seeds
⅓ cup yellow mustard seeds
1 cup dark beer
½ cup malt vinegar
3 tablespoons brown sugar
¼ teaspoon allspice
1 teaspoon salt
½ teaspoon turmeric
2 tablespoons honey
Want to give you potato salad that tangy, mustardy bite, add some flavorful kick to your next pastrami sandwich, or top your homemade German bratwurst and sauerkraut with an explosion of flavor? Made with a full mix of black, brown and yellow mustards, our spicy beer mustard is the perfect compliment to your favorite savory meal, and makes a great dipping sauce for pretzels. It pairs perfectly with a juicy bratwurst, and helps add depth to marinades, dressings and sauces. Next time you reach for mustard, you’ll have this gourmet Bavarian version to enjoy.
In a glass bowl, combine beer with whole mustard seeds. Stir to combine. Cover and refrigerate overnight.
After seed mixture has marinated overnight, pour into a food processor and process until the seeds are chopped and grainy.
Pour mixture into small saucepan and stir in the following: malt vinegar brown sugar allspice turmeric honey
Bring mixture to a boil over medium heat. Remove from heat and allow to cool before storing.
Pour or ladle cooled mixture into airtight jars, wiping the rims clean before screwing on the lids.
Place tightly closed jars in medium to large saucepan and fill pan with just enough water to come to the neck of the jars. Bring water to boil. Reduce heat to medium-low and simmer for 10 minutes.
Remove jars and allow them to cool completely before refrigerating. Refrigerate for 24 hours to 2 weeks before using, so all of the flavors have a chance to set up. Store refrigerated for up to 3 months.
Use as a dipping sauce for appetizers, as a condiment for bratwurst or as a spread on sandwiches in lieu of regular mustard. You can also place a dollop on top of any savory meal begging for a tangy and spicy addition.