English Mustard
- Reviews 2
Ready In: 30 mins
Serves: 16
Yields: 1 Cup
Ingredients
- 2 tablespoons mustard seeds
- 4 tablespoons mustard powder (Coleman's)
- 1⁄4 cup water
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon salt
- 1⁄2 teaspoon honey
- 1⁄2 teaspoon vinegar
- 1⁄4 cup cold beer (Your preference)
Directions
- Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
- In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
- Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
- If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
- Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
- Enjoy!
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