This is a recipe I have been tweaking over a number of years and I often vary something just to try out different combinations . The honey gives this mustard a nice sweetness but don’t be fooled, it packs a serious punch! It’s great to accompany barbecued meat, on sandwiches, or as the base for a salad dressing.
For the beer, I prefer lager (here I used Polish beer Żywiec) but I a darker beer would provide an interesting twist.
Makes 1.1 litres | Cooking time: 24 hours waiting time, 30 minutes cooking time
100gr whole brown mustard seeds
50gr ground brown mustard seeds
300ml white vinegar
1 tsp turmeric
½ tsp cumin
¼ tsp of each of the following: coriander, cinnamon, chilli powder
- Mix 100 grams of the mustard seeds and add the white vinegar and beer. Cover, shake and leave the mixture in the fridge for at least 24 hours.
- The next day, take a cup of the liquid above and add to a pot.
- Add in the honey, and heat at a medium temperature while stirring.
- Add in the ground mustard, salt, turmeric, cumin, coriander, cinnamon, chilli powder
- Continue stirring on a medium heat for a five minutes until the whole mixture is well mixed.
- Turn off the heat and leave to cool for 15 minutes
- Pour both the beer/vinegar/mustard seed mixture to the heated mixture into a food processor and blitz for 5 minutes.
- Pour into jars immediately.
After some time, the honey may start to separate from the mustard, this is fine, just give the jar shake before using.
I prefer all honey instead of sugar but depending on what you have available you can switch for brown sugar for some or all of the honey and it works fine. Use a 1gr:1ml ratio when substituting.