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Homemade Beer Mustard


This recipe showcases Yellow Mustard Seeds, Brown Mustard Seeds, Mace and/or Nutmeg.


175g yellow mustard seeds
175g brown mustard seeds
500ml beer or ale
1 tbsp. sea salt
pinch crushed chilli flakes
175ml cider vinegar or white wine vinegar
6 tbsp. runny honey
1 tbsp. ground mace or nutmeg


Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)

Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher.

Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.

Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).

Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.

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