Recipe by evelyn/athens
Homemade mustard is SO much better than store-bought. This is a spicy/hot mustard. Give it a try, it's very easy.
Top Review by Geema
It is definitely spicy and hot...but good! I took a little time and used my mortar and pestle to crack the brown mustard seeds. Otherwise, I followed the directions exactly. The mixture was indeed a little thin and watery, but as Evelyn promised, it turned into "mustard" after the 2nd day or so. We tested this first batch on a scrambled egg sandwich and enjoyed every bite!
- 4 tablespoons cracked brown mustard seeds
- 2 tablespoons mustard powder
- 1 teaspoon salt
- 3 small dried red peppers, of any variety (or 1 tablespoon dried cayenne pepper)
- 1⁄4 cup cold water
- 1⁄4 cup cold beer
Directions See How It's Made
- In a glass or pottery bowl, blend the mustard seed, mustard powder and water.
- Let stand for twenty minutes.
- Add the remaining ingredients, then store in the refrigerator, covered, for 48 hours.
- The mustard will seem watery at first but will'set'.
- Do not jar the mustard for at least 2 days, to let the consistency stabilize.
- Stir well.