A good grainy mustard can instantly gussy up a wide assortment of foods from burgers to potato salads. But made-with-love artisanal mustards can be pricey. Surprisingly, crafting your own is simple and delicious. Here’s a recipe I came up with that has all the flavor of any of the best brands on the market.
Balsamic Beer Mustard
½ cup dark beer
½ cup brown or yellow mustard seeds (brown seeds will yield mustard with more of a kick)
1/3 cup balsamic vinegar (or red wine vinegar)
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp each cinnamon, ground cloves, nutmeg, allspice (don’t fret too much if you don’t have all these on hand)
Pinch of brown sugar
1-2 tablespoons maple syrup (optional)
Combine all the ingredients in a jar and secure lid. Let the mixture sit at room temperature for 1–2 days to soften the seeds and blend the flavors. Transfer the mixture to a food processor and process until the seeds are coarsely ground and the mixture thickens, about 3 minutes. You may have to stop the machine occasionally to wipe down the sides. For Vita-mix users like myself, process the mixture on high and use the plunger to help grind the mixture into a grainy paste. The mustard should keep in the fridge for a couple months.
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