Ingredients for English Mustard From Scratch
- Brown Mustard Seeds
- Yellow Mustard Seeds
- Dark Beer
- White Wine Vinegar
- 2 tablespoons mustard powder
- Sugar
- Salt
- Allspice
- Turmeric
- Mace
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How to Make English Mustard From Scratch
- In a non-reactive container (glass or stainless steel), combine 1 cup brown mustard seeds, 1/2 cup yellow mustard seeds, 1 cup beer (ale or stout recommended), and 1/2 cup white wine vinegar.
- Let the mixture sit at room temperature for 48 hours, ensuring the seeds remain submerged. Add more beer or vinegar if necessary to keep the seeds fully covered.
- After 48 hours, transfer the seeds and liquid to a high-powered food processor.
- Add 2 tablespoons of mustard powder (adjust to taste), 1 tablespoon of salt, 1 teaspoon of sugar, and 1/4 teaspoon of turmeric (optional, for color).
- Process the mixture until completely smooth and creamy, approximately 4-6 minutes, scraping down the sides as needed.
- Taste and adjust seasonings as desired. You may want more salt, sugar, or mustard powder to your liking.
- Transfer the finished mustard to sterilized jars, leaving about 1/2 inch of headspace.
- Seal the jars tightly and allow the mustard to mature in a cool, dark place for 3-4 weeks before serving. The flavor will deepen and mellow during this time.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
42g
Fat
10g
Carbs
17g
