A recipe for making your own beer-honey mustard at home with whole grain mustard seeds.
I am super excited to have FINALLY received the mustard seeds I ordered a couple weeks ago. They took forever to get here, but it was worth the wait.
Mustard seeds are great for toasting lightly and including in a number of recipes for a pop of flavor, but you already KNOW what they are REALLY great for – homemade mustard!
We’re not talking that yellow mustard kids squeeze onto hot dogs (though there’s nothing wrong with that!).
Nope, we’re talking homemade mustard with whole grains and all sorts of other ingredient goodness. The possibilities are endless. I see a LOT of homemade mustard in our future!
Perfect timing for summer, also.
You must have a good batch of mustard in the fridge all grilling season long. It is simply a must! An absolute must! This mustard recipe will get you started. It’s a slightly sweet but quite potent beer-honey mustard that incorporates apple cider vinegar, beer, brown sugar and honey.
Very easy. Just a bit of mixing and waiting. Time to make the mustard!
Where to Buy Mustard Seeds
Where can you find mustard seeds? I get my mustard seeds through Amazon:
These are affiliate links, my friends! FYI. Enjoy!
Also see: How to make Homemade Mustard.
Check Out Some of Our Other Popular Homemade Mustard Recipes
- Homemade Chipotle-Honey Mustard
- Homemade Habanero-Peach-Honey Mustard
- Homemade Habanero Mustard
- Roasted Hatch Chile-Beer Mustard
I’m a huge fan of stone ground mustard and this turned out really good. I’m super excited for all the endless mustard possibilities in the future, especially when Mike starts to experiment.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
Beer-Honey Mustard Recipe
- ¼ cup brown mustard seeds
- 1/3 cup yellow mustard seeds
- ½ cup apple cider vinegar
- ½ cup beer I used a pale ale
- 4 tablespoons brown sugar
- 2 tablespoons honey
- Salt to taste
- To a large mixing bowl, add mustard seeds with cider and beer. Mix well. Pour into a large jar and seal.
- Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
- Stir in the brown sugar, honey and salt. Mix well.
- Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.