This makes a jar of whole grain mustard but if you blitz it up in a blender, you’ve got yourself a jar of Dijon mustard.
- 125 ml (½ cup) Australian pale ale beer
- 130g (¾ cup) yellow mustard seeds
- 40 g (¼ cup) brown mustard seeds
- 2 garlic cloves, minced
- ¼ cup brown sugar
- Pinch of salt
- 60 ml (¼ cup) apple cider vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: Overnight plus 2 weeks.
Place the beer and mustard seeds in a bowl, cover and soak overnight at room temperature.
The following day, stir in the garlic, sugar, salt, and vinegar. Place in a sterilized jar, seal and stand for 2 weeks.