1/2 cup apple cider vinegar
1/2 cup Nash’s black mustard seeds (or mix 1/4 cup brown and 1/4 cup yellow mustard seeds)
1/4 cup beer (any kind)
1 tablespoon brown sugar or honey
1/2 teaspoon salt
Soak the mustard seeds in the vinegar and beer. Eight hours is the minimum recommended soak time, and overnight works great. Leave them at room temperature and cover them so nothing gets in the mustard. IMPORTANT: don’t soak them in a metal bowl. The vinegar will react a bit with the metal and you’ll end up with a slightly metallic-tasting mustard.
When you come back the next day, the mustard seeds will be plumped and soft. Add your brown sugar or honey and salt. Then pulse the mixture in a food processor until it is very smooth or just a little for a whole grain texture.
Add turmeric or cayenne for color, or a pinch of horseradish for taste, if desired.
We thank Macheesmo.com for this recipe.