Homemade Beer and Coriander  Mustard

Homemade Beer and Coriander Mustard

There are days when I look in my fridge and it is nothing but jar upon jar of condiments. There is nothing better than having what you like on hand and I like mustard.

Homemade Beer and Coriander Mustard
People are funny about mustard. Some love it, some hate it, some like it grainy, some smooth and some people know it only as the bright yellow stuff that comes in an equally bright yellow squeeze bottle. There is a world of mustards out there and it is time to scratch the surface in your own kitchen.
There is really no trick to making your own mustard other than knowing a few simple rules. They are as follows:
1. Choose your mustard seed wisely. Mustard seeds generally come in yellow (sometimes called white), brown or black. White are the least potent and black pack quite a punch. As I usually have an abundance of brown ones on hand for sprouting, this is my choice of seed.
2. Liquid temperature. When it comes to soaking the seeds, the colder the liquid, the more powerful and hot your mustard will be. It’s a chemical thing. Try a few batches with hot or cold liquid and see what you like. We like a bit of a kick around here and so we tend to use cooler.
3. Give it time. When it first comes out, your mustard is going to be really bitter. This will pass over a day or so you need to let it mellow in the fridge. I don’t like the bitterness at all but want to keep the heat and so make sure to add some acid to the mix to keep the heat as it matures (some would say like me… older and spicier).

Homemade Beer and Coriander Mustard
Those are the rules. Pretty simple really. Now comes the fun part. You will notice above that I have said liquid. This is because you can you use whatever you like (within reason). Some recipes call for wine, some for water, but I am using beer because we are that kind of house and we have some homebrew around that is not quite as good as it should have been but has been great to cook with. I am also adding a little garlic powder for flavour and apple cider vinegar as my acid to keep the mustard spicy. I also thought a little bit of coriander would be nice as I am in a phase right now.




If you have a little time on your hands and want to whip up something special, grab your mustard seeds and start creating. Your future sandwiches will thank you!

Beer and Coriander Mustard

Homemade Beer and Coriander Mustard
Classic, homemade and fabulous!
Write a review
  1. 1/2 cup seeds
  2. 3/4 cup beer
  3. 1 tsp granulated garlic
  4. 1 tbsp mustard powder
  5. 1/2 tsp coriander
  6. 1/2 cup apple cider vinegar
  7. salt
  1. Place the mustard seeds into a non-reactive bowl and add the beer. Let them soak for at least 2 hours but overnight is ideal.
  2. Add the remaining ingredients to the soaked seeds and place the whole mixture into a food processor.
  3. Blend the mustard until it gets to the consistency that you like.
  4. It will be very bitter and potentially quiet fiery at this point.
  5. Transfer your mustard to a clean jar and refrigerate for at least a couple of days.
  6. After a couple of days, you can start tasting. This is a bit like the sauerkraut tasting. Every now and then have a taste and see if you think that it needs a little longer.
  7. When it gets to where you like it, eat it!
The Gilded Sprout http://thegildedsprout.com/

Be Sociable, Share!

One Response to Homemade Beer and Coriander Mustard

Sprout a Discussion