Wholegrain Mustard With Beer
- 200 grams Yellow Mustard Seeds
- 200 grams Black Mustard Seeds
- 500 milliliters Any Beer Of Your Choice
- 10 grams Crumbly Sea Salt
- 5 grams Freshly Grated Nutmeg
- 170 milliliters Cider Vinegar
- 170 grams Runny Honey
- Put the seeds into a china bowl and pour over the beer you have chosen. Cover the bowl with cling film and leave to soak overnight.
- Wash your jars and put into a warm oven to dry and sterilize. Add all remaining ingredients to the seeds in the bowl and stir to combine. Process in small batches in a goblet food processor to the desired consistency, bearing in mind the grains should be left fairly large.
- Combine all batches together and stir before transferring to the warm jars. Great care should be taken to avoid air pockets in the jar before sealing with acid proof lids.
- Mature for two weeks before using. Mustard has natural anti-bacterial properties which, combined with the honey and vinegar, means that no cooking is required for the mustard to keep for up to 12 months without refrigeration.
- Tip: Try this stirred into mashed potatoes, stirred into gravy to serve with roast chicken or beef, added to salad dressings for a well rounded flavor, or mixed with marmalade as a stunning glaze for baked gammon joint. Enjoy!
yellow mustard seeds, black mustard, salt, nutmeg, milliliters, honey
Taken from tastykitchen.com/recipes/condiments/wholegrain-mustard-with-beer/ (may not work)