Josh and I were meant to find each other, we’re both condiment people. Especially mustard. When our fridge was on the fritz a couple years ago I had to move everything to the fridge in the garage. In the process I found a lot of condiment jars. Call us the King and Queen of Condiments!
If you have a good selection of condiments you can cook anything, right?! After finding lots of half empty jars I managed to narrow down the collection to what we use most. With three growing boys in the house I can only sacrifice so much fridge space to condiments.
One of the mustards we use often is a Bavarian sweet and spicy mustard. It’s great on sausages like bratwurst or weisswurst. It takes a homemade soft pretzel to a new level. Since we’ve been eating more German food lately I figured it was time to make our own mustard.
Then Josh found this Shock Top twisted pretzel wheat beer. Combine a beer mustard with a sweet and spicy Bavarian mustard and this is what you’ll get. Plus I only need room for one jar in the fridge, not two. Score for me!
As with everything else you make from scratch, you can customize this mustard. If you aren’t into a big kick cut down the horseradish or even omit it. Want it sweeter, add more honey. Try using different beers for a different flavor. Dark beer, IPA, wheat…whatever you have in the house and want to drink the last couple ounces of. As for me, it’s time to go to the German meat market for more sausages. No need to buy the expensive mustard though, I’ve got my own.
Spicy Beer Mustard
1 c. beer
1/4 c. apple cider vinegar
1/4 c. yellow mustard seeds
1/4 c. black mustard seeds (brown would work too)
1/4 c. ground mustard powder
2 tsp. onion powder
1 tsp. kosher salt
1 Tbs. honey
1 tsp. prepared horseradish
Pour the beer and cider vinegar in a small bowl, add both mustard seeds. Cover and soak overnight.
After 8+ hours of soaking add the rest in the ingredients and whisk to combine. Blend the mustard to desired consistency using an immersion blender, food processor or blender. I like mine with some whole mustard seeds left. Pour in a jar and store in the fridge.
Yields: A little less than a pint