Homemade Whole Grain Spicy Beer Mustard
Make your own whole grain mustard at home with this recipe, using brown and yellow mustard seeds, IPA beer, apple cider vinegar, and 7-pot chili peppers that offer a blast of wondrous heat.
As I was take inventory of the contents of my fridge, I realized with horror that we had no mustard. What? No mustard in the house? Are you FREAKING KIDDING ME! Sorry for the shouting, but really? You gotta have mustard in the house. Time to make some. Sure, you can rush out and purchase your favorite brand from the store, but why not make your own? The great thing about making your own mustard is you can include all the flavors you want. Add in those ingredients you’ll never find in the store, like 7-Pot peppers. Yes! Talk about heat.
I’ve seen hot mustards at the local grocer, but you can’t get the proper heat levels that I prefer. Not that you MUST make this with superhots. You can easily substitute the 7-Pot chili peppers for something milder, like habaneropeppers, which have their own fiery heat level, or even lower, like serrano peppers or even milder jalapeno peppers. Truly, this is a homemade mustard made with whole mustard grains that can be adapted to whatever you prefer, but please do not forget the beer.
A good IPA with a decent hop level is ideal here. The flavor of the beer permeates the final product. It’s not overpowering in any way, but distinctive. When it comes to the chili peppers, you can of course use fresh pods, but dried pods work just as well to bring the heat and taste. Frozen will work just fine, too, so if you’ve preserved your pepper harvest in the freezer this year, like we did, you can make this recipe anytime of the year. Great thing! Because we are always running out of mustard around here.
What can you do with mustard, you ask? Aside from being one of the best condiments on the planet, great for spreading over brats and burgers and anything else from the grill, you can use it as a base for marinades and other sauces. Try this South Carolina Mustard BBQ Sauce that is rich with mustard. One of my favorites. Or this Sweet and Spicy Honey Mustard Pretzel Dip. Or, try these other homemade mustard recipes:
- 1/2 cup brown mustard seeds
- 2/3 cup yellow mustard seeds
- 1 cup apple cider vinegar
- 1 cup of your favorite IPA beer Sorry, you have to drink the rest!
- 3 7-Pot peppers chopped (innards removed for a bit less heat - or, use milder peppers if these are too hot)
- Salt to taste
To a large mixing bowl, add mustard seeds with vinegar 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 7-Pot peppers 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.