Mustard is easy to make, but it also requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, flavorful mustard to make your sandwiches, burgers and hot dogs extra special.
Caraway Red Ale Mustard waiting patiently for the grilled meat to be done.
Caraway Red Ale Mustard
Ingredients
1/4 cup plus 3 Tbl. Brown Mustard Seeds
3/4 cup Mustard Powder
1 Tbl. Caraway, toasted and crushed
1/2 cup water
3/4 cup red ale (we used Hale's Red Menance)
1-1/2 tsp. Murray River Flake Salt
2-1/2 Tbl. brown sugar
1 tsp. Worcestershire Sauce
Instructions
- In a large bowl, mix together the mustard seeds and powder, caraway, water and red ale. Transfer to a covered container and let sit for 24 hours in the refrigerator.
- Combine the mustard/ale mixture with the salt, brown sugar and worcestershire sauce in a bowl. Then put in a food processor and pulse until coarsely ground. You can then transfer this to a jar and it will keep in the refrigerator for a few months...if you haven't used it all before then!
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