Beer Mustard

Step 1

In a small bowl, combine the 0.5 cup mustard seeds and 0.75 cup beer. Let soak for 10 minutes until the seeds absorb some liquid and soften slightly.

Step 2

Transfer the soaked seeds and any remaining beer to a blender. Add the 2 tbsp vinegar, 1 tbsp honey, 0.5 tsp salt, and 0.25 tsp garlic powder.

Step 3

Blend on high for 1-2 minutes until the mixture reaches your desired consistency—chunky for rustic, longer for smoother. Stop and scrape down the sides as needed.

Step 4

Taste and adjust seasoning with extra salt or honey if you like. The mustard will thicken as it sits; add a splash of beer or water if too thick.

Step 5

Transfer to a jar and refrigerate. Let it rest at least 1 hour before serving to let the flavors meld. Store in the fridge for up to 2 weeks.