Honey Beer Mustard
BE MUSTARD SEEDS

INGREDIENTS

65g yellow mustard seed
65g brown or black mustard seed*
150 ml vinegar
60 ml brown ale beer
85g honey

DIRECTIONS

1.  Soak the mustard seeds with the vinegar and beer in a bowl and let it rest for 24 hours.
2.  Mix with the food processor for a minute.
3.  Add honey.
4.  Pour the the mustard in a sterilised jar and let it sit for 24 hours at room temperature.**
5.  Move it to the fridge and let is rest for 48 hours to reduce bitterness and get all the flavours to come together.

It will last one month in your refrigerator.

*If you want a mild beer mustard, you can replace part of the brow or black mustard seed by the yellow ones.
**The more you leave the mustard at room temperature, the spicer it gets.

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