Spicy Beer Mustard Recipe

1. 1

   In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and place in the refrigerator overnight.

2. 2

   In a small saucepan, mix together remaining 1/2 cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil over medium heat, remove from heat, and let cool slightly.

3. 3

   In the jar of a blender add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth. Transfer to an airtight container and refrigerate overnight before using.

* Per serving · 4 servings · Values may vary.

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