Beer Mustard
, About 1 day + 1-2 days mellowing in the fridge
Makes about 1 1/2 cups / 360 ml
A tangy homemade mustard from soaked yellow and black seeds, beer and malt vinegar, blended until thick.
| 40 g yellow mustard seeds | Soak seeds in beer, covered, 12-24 hr | Blend until emulsified & thick | Chill 1-2 days to mellow |
| 40 g black or brown mustard seeds | |||
| 180 ml beer | |||
| 60 ml malt vinegar | |||
| 2 tbsp honey | |||
| 3/4 tsp kosher salt | |||
| 1/8 tsp allspice | |||
| 1/8 tsp pepper |
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