Beer and Caraway Seed Mustard Recipe

1. 1

   Place the caraway seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.

2. 2

   Transfer to a medium, nonreactive bowl.

3. 3

   Add the remaining ingredients to the bowl and stir to combine.

4. 4

   Cover tightly with plastic wrap and let sit at room temperature for 2 days.

5. 5

   Remove the plastic wrap and transfer the mustard mixture to a blender.

6. 6

   Blend until the desired consistency is reached, about 30 seconds for a coarse texture.

7. 7

   Transfer the mustard to a nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.