sweet and spicy mustard
Adapted from well + good’s recipe, this whole grain mustard only requires 6 ingredients and is incredibly simple to make.
If you’re afraid of making too large a batch and not liking it, don’t worry because this recipe only cooks up a jar of mustard—though after tasting it, you’ll be wanting more.
A few things of note:
Any light gluten-free beer works just fine. I just had this Brooklyn pilsner in the fridge, so we went with that.
After storing mustard in a jar, let it sit in the refrigerator for at least 24 hours before consuming. This allows the finished product to settle a bit and further develop its taste and texture.
Ingredients
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 1/2 cup apple cider vinegar
1 tsp salt
2 tbsp coconut sugar
2 tbsp light beer
1 tbsp honey
Directions
In a glass jar, combine mustard seeds, apple cider vinegar, and salt. Mix well and cover jar with a few layers of cheesecloth secured with a rubber band. Place jar on a surface away from direct sunlight for 3 days.
On the third day, heat beer and sugar in a small saucepan to dissolve sugar. Remove from heat.
In a food processor, pulse seeds, beer mixture, and honey together for 1 minute. You will have whole seeds in your mustard. For a smoother mustard, pulse food processor longer until you reach your desired consistency.
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ABOUT KRYSTLE
Krystle received her training from the Institute for Integrative Nutrition, where she learned about more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, she will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals.
Learn more about her training and her unique approach to health coaching.
