Wholegrain Mustard with Beer - "How to make" recipe from the Jam Jar Shop
There are many variations for making wholegrain mustard - a condiment or preserve which dates back to at least Roman times.
- 200g yellow mustard seeds
- 200g black mustard seeds
- 6 fl oz cider vinegar
- 500ml any beer
- 1 tablespoon sea salt
- 6 tablespoons runny honey
- 1 tablespoon freshly grated nutmeg
How to make Wholegrain Mustard with Beer
There are many variations for making wholegrain mustard - a condiment or preserve which dates back to at least Roman times. It is ridiculously easy to make, has few ingredients and no cooking as such. This is the recipe with which we won Gold at The Great Tastes Awards and we still make it on a regular basis. Have a go - experiment with different beers or herbs and spices. You leave it in the jar for a couple of weeks to mature before using, ahem, and it will keep for a lot longer than most.
- Combine the two types of mustard seeds in the large bowl, stirring thoroughly to mix
- Next, pour in your beer of choice
- Cover the bowl with a plate and leave to soak overnight
- Next day, get your jars washed in hot soapy water, rinse well and place upside down in a warm oven to heat and sterilise.
- The mustard seeds will have swollen having soaked up most of the beer ,which will make them a bit softer
- Firstly, add the salt to the seeds in the bowl
- Followed by the cider vinegar ( use white wine vinegar if you can’t find cider vinegar )
- Then the honey ( warm slightly in the microwave to make it easier to measure )
- And lastly add the finely grated fresh nutmeg. Please, please try to get whole nutmeg and grate it as you need it - there is no comparison with the ready grated kind.
- Give the mixture a good stir to combine all of the ingredients and then ‘whizz’ in the processor to your desired consistency.
- If the mixture seems a bit thick, add a little more vinegar.
- You may need to process the mixture in several batches if it won’t fit in your machine all at once - just make sure you stir all the batches together again before putting into the jars.
- We like our mustard quite grainy so we don’t process for very long - it’s a matter of personal preference
- Remove the jars from the oven and carefully fill with the mustard right to the top of the jar.
- Use a teaspoon or dinner knife to remove any air bubbles that get trapped before sealing tightly.
And that’s it finished - just make sure that the outsides of the jars are clean and then label neatly making sure you put that it is home-made. No point doing all of the work if you don’t get any of the praise! I make several varieties then pack them as gifts - especially for the men in the family. Most men seem to love hot food and whilst this recipe isn’t fiery it is certainly pungent.
Have fun devising your own recipes!