Horseradish & Beer Mustard
¼ cup Mustard - Yellow Seed
¼ cup Mustard - Black Seed
1 tsp. Horseradish Powder
¾ tsp. Applewood Smoked Sea Salt
½ cup cider vinegar
¼ cup lager beer
1 Tbsp. packed light brown sugar
¼ cup Mustard - Black Seed
1 tsp. Horseradish Powder
¾ tsp. Applewood Smoked Sea Salt
½ cup cider vinegar
¼ cup lager beer
1 Tbsp. packed light brown sugar
COMBINE vinegar, beer, Mustard - Yellow Seed, and Mustard - Black Seed in a small bowl.
STIR, cover with plastic wrap and let sit at room temperature for 8 hrs, or up to 24 hrs.
PROCESS soaked mustard seeds with Horseradish Powder, Applewood Smoked Sea Salt, and sugar in a food processor until coarsely ground and thickened, about 1 min, scraping down sides of processor bowl as needed.
TRANSFER mustard into a jar with a tight sealable lid.
REFRIGERATE mustard for up to 2 months.
STIR, cover with plastic wrap and let sit at room temperature for 8 hrs, or up to 24 hrs.
PROCESS soaked mustard seeds with Horseradish Powder, Applewood Smoked Sea Salt, and sugar in a food processor until coarsely ground and thickened, about 1 min, scraping down sides of processor bowl as needed.
TRANSFER mustard into a jar with a tight sealable lid.
REFRIGERATE mustard for up to 2 months.