Pub Mustard
Elevate your condiment game with this bold and tangy homemade Pub Mustard! Perfectly balancing the earthy warmth of yellow and brown mustard seeds with the richness of dark beer and the subtle sweetness of honey, this small-batch mustard becomes a flavorful staple in your kitchen. Infused with notes of apple cider vinegar, turmeric, and a pinch of paprika, it offers a robust depth that pairs beautifully with soft pretzels, hearty bratwurst, or your favorite charcuterie. The easy no-cook process makes it accessible for beginners, while 24-48 hours of soaking time ensures every seed is bursting with flavor. Ideal for tailgates, BBQs, and sandwich spreads, this pub mustard is a must-have for anyone who craves artisan condiments made right at home. Plus, it only gets better with time in your fridge!
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Recipe Information
Ingredients
- 3 tablespoons Yellow mustard seeds
- 3 tablespoons Brown mustard seeds
- 1 cup Apple cider vinegar
- 1 cup Dark beer (stout or porter preferred)
- 2 tablespoons Honey
- 1 teaspoon Salt
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground allspice
- 0.5 cup Water
Instructions
In a medium non-reactive bowl (such as glass or stainless steel), combine the yellow mustard seeds and brown mustard seeds with the apple cider vinegar and dark beer.
Stir well, then cover the bowl with plastic wrap or a lid. Let the mixture sit at room temperature for 24-48 hours. This allows the seeds to absorb the liquid and soften.
Once the seeds are well-soaked, transfer the mixture to a blender or food processor.
Add the honey, salt, ground turmeric, paprika, and ground allspice to the blender. Pour in the water to adjust the consistency as desired.
Blend the mixture until it reaches your preferred texture. For a coarse pub mustard, blend lightly. For a smoother mustard, blend longer.
Taste and adjust seasonings as needed. If you prefer a sweeter mustard, add a bit more honey; for more tang, add a splash of vinegar.
Transfer the mustard to a sterilized glass jar or airtight container.
Let the mustard rest in the refrigerator for at least 24 hours before using. This allows the flavors to meld together. The mustard will continue to develop flavor over the next few days.
Store in the refrigerator for up to 3 months. Enjoy it with soft pretzels, bratwurst, sandwiches, or as a marinade for meats!
Nutrition Facts
Calories |
35 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.3 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
