Beer and Horseradish Mustard

While all my preserving compatriots are busy making gorgeous citrusy elixirs, I am here making very homely mustard. But it is not without its merit! Lately I've been using up my marmalading time (which is at night when baby is asleep, chez moi) to become fully besotted with Downton Abbey, like many folks are. (No spoilers in the comments, please! I'm a few episodes behind.) I keep on telling myself that it's okay, because come rhubarb season, I won't have a spare moment for the following eight months.

I realized I had to make some mustard because the other day I went shopping and thought: Oh, we need mustard. And then I realized I couldn't bear to buy horrible store mustard when my own would be so much better. I knew I had yellow and brown seeds, and powder all ready to go. But then, I got sucked into Season Two, Episode 5. The next day we had ham steaks for dinner, and my patient husband said, "You know, this would be good with some mustard. But, it seems we don't have any." He knew exactly why that was, and so, the next free moment I had, I whipped this up. Why do I procrastinate so??

On a completely unrelated note, does anybody remember the British miniseries Poldark? It makes me laugh to think of it, but I recall my parents watching it on PBS with some regularity. Makes me think that my son one day will wonder what the fuss was about Downton Abbey. Maybe I'll have to revisit it. Although, my mother called the other day with heraldic news: she found a neighborhood orange tree and a box full of them is winging its way to me as I type. Maybe a gorgeous citrusy elixir will soon be mine to make! But that does mean a sacrafice: no Poldark revival.

So, back to the mustard. Mustard recipes are all over the internets, and it is indeed easy to make. My first mustard came out lovely, but then I made--or thought I made--a horrible one. Ends up I tasted it too soon, which is a misstep. You must give mustard a little time. Make sure you visit Hank Shaw's mustard primer, it's filled with concise information. Local Kitchen has quite a few lovely recipes, and look at all these great ones at Punk Domestics! There's some mustard appreciation going on out there.

I loved the 6 DIY Mustard Recipes from The Kitchn and Sunset Magazine, but I must admit I was a bit put off by the addition of eggs and the use of the double boiler. I know that's lazy of me, but I prefer the easier soak/blend method. However, I understand the thickness quandary, and it made me think I might try a mustard experiment with chia seeds. Aha! We'll see how long that takes. Probably until my poor husband looks up all sad from his ham with an obvious mustard withdrawal.

Beer and Horseradish Mustard - a nice thick consistency, this mustard will do fine on a sandwich, a sausage, or pretzel. Strong, but not too sharp, it's a hearty condiment.


Makes about a cup. Store in the fridge, will keep probably forever but hopefully you'll finish it before then.

3 tablespoons of brown mustard seeds
3 tablespoons of yellow mustard seeds
1/3 cup of apple cider vinegar (I use Bragg's)
1/3 cup of beer (Slightly cringeworthy disclosure: I used Genny Cream Ale. Hey, it's local!)
1 heaping tablespoon of prepared horseradish
1 teaspoon of salt

Mix all in a pint jar. Let sit overnight in the fridge. The next day, put it in the food processor or blender and pulse until it's to your liking. Should be good to eat right then, but a few days is always good for smoothing out the bite.