English Mustard From Scratch

This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard.

• Ready In: 0 mins
• Yields: 3 cups

Ingredients

• 1  cup brown mustard seeds (brown seeds will produce sharp mustard)
• 1⁄4 cup yellow mustard seeds (yellow produces mild mustard)
• 1  cup dark beer
• 1 1⁄4 cups white wine vinegar
• 1  cup mustard powder, combined with 1 cup water (let sit 20 minutes)
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  teaspoon allspice, ground
• 1⁄4 teaspoon turmeric, ground
• 1⁄4 teaspoon mace, ground

Directions

1. In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
3. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
4. Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.