Savory Wholegrain Mustard

Mustard is hands down my favorite condiment! The tangier the better for me! This recipe has the perfect vinegar tang, herbs, and a savory depth contributed by beer. I prefer wholegrain mustard since I like the unique texture. This recipe can easily be turned into a smoother texture with the help of a immersion blender. This recipe is for a multi-jar batch to be canned or simply placed in the Fridge.

Ingredients:

• 1 1/4 Cup whole Yellow Mustard Seeds
• 1/2 Cup whole Brown Mustard Seeds
• 1 Cup Beer (a light lager or ale… nothing too “hoppy” or else the mustard can become bitter)
• 1 1/4 cup Apple Cider Vinegar
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1 Teaspoon Celery Seed
• 1 Teaspoon Ground Sage
• 1 Teaspoon dried Dill Weed
• 1 Teaspoon Salt and Pepper
• 1/4 cup Honey

Mix all ingredients in a bowl and let sit for 1 hour. Then place mixture into a large saucepan and cook on Medium-High heat. Simmer for 30 minutes and be sure to stir every so often during the cooking process.

Next remove from heat. If you are going to use the immersion blender, do so CAREFULLY! Place immersion blender in the mixture and slowly blend to desired thickness.

If canning the mustard: While mixture is still hot pour into sterilized jars, place lids/rings, and water bath for 10 minutes. Gently remove with jar tongs and let sit on a towel lined counter where they will not be disturbed for 24 hours. After 24 hours tests the lids, and if sealed place in cupboard. If not sealed, place in the fridge. *Please be familiar with canning basics and educate yourself on canning food safety before attempting to can for the first time. It is a skill that requires certain steps for safety.

If refrigerating the mustard: Pour mixture into sterilized jars. Place lids/rings and then allow to cool before placing in refrigerator.

Whether you can it or refrigerate it, the hardest part of this recipe is waiting about 4 weeks for it to be perfect! The longer it sits, the more complex the flavors become. All good things take time, and this is no difference!

I tend to keep a jar in the fridge at all times, and use it in many ways. It is fantastic slathered on sandwiches and burgers. Also as a addition to salad dressings and marinades. I tend to use it as a sauce for meat, and to dip just about anything in (my favorite being soft pretzels)!