Make Your Own Mustard

The basic mix includes 2 to 3 tablespoons of a liquid (vinegar, wine, water, flat beer) to about ¼ cup dry mustard. Other additions can include turmeric (which gives a bright yellow tint), garlic, tarragon, sugar or honey, salt, and more. Use it to spice up hot dogs, hamburgers, or sandwiches, or brush over meats before grilling or roasting.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/3 cup mustard seed
• 3 tablespoons dry mustard
• ½ cup cider vinegar
• ½ cup dark beer
• 2 cloves garlic, minced

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[ingredients-right]

• ¼ cup firmly packed light brown sugar
• ¾ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a small bowl, combine the mustard seed, dry mustard, and cider vinegar. Cover the bowl with plastic wrap and let the mustard mixture stand at room temperature for 3 hours. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a small saucepan, combine dark beer, garlic, brown sugar, salt, ginger, and allspice. Stir in the mustard mixture. Over moderate heat, bring the mixture to a boil; reduce the heat to low and simmer for 5 minutes, stirring occasionally. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Spoon the mustard into a hot, clean canning jar and seal tightly. Let the mustard cool to room temperature. Store in a cool, dark place and in the refrigerator after opening. Makes about 2 cups.[/step-item][/step-list-wrapper]