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Test Kitchen Approved

Whole Grain Beer Mustard

Recipe By Kelly Landgraf

Prep Time

0 Hours 20 Minutes

Cooking Time

0 Hours 20 Minutes

Recipe By Kelly Landgraf

A classic condiment that's equally great on a pretzel or a pastrami sandwhich.

Recipe Notes

Try this recipe with your favorite herb seasoning blend in place of County Clare and add salt to taste if necessary.

Ingredients

Savory Spice ingredients in this recipe

  • Yellow Mustard Seeds

    Myrosinase is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds wil...

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  • Country Onion Herb Veggie Shaker

    A sunny, lemon-kissed blend of garlic, onion, and thyme for your summertime corn and all-the-time potatoes. Farm-fresh or garden-grown, just a pinc...

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  • Brown Mustard Seeds

    Brown mustard seeds possess a pungent flavor. These seeds are commonly used to make whole grain and many coarse varieties of mustards. More and mor...

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Directions

Stir mustard seeds, vinegar and beer together, then cover with plastic wrap and let stand overnight. Blend in a food processor to desired consistency. Save remaining beer you opened for the original ingredients so you can add additional beer 1 Tbsp. at a time if your mustard is too thick. Stir in Country Onion Herb Veggie Shaker, transfer to a sealable, glass container and refrigerate for 2 to 4 days before using.