Homemade beer mustard Veg<\/p>\n
Mustard is so very easy to make and the perfect addition to a ham sandwich. It makes a great homemade gift too.<\/p>\n
Ingredients<\/p>\n
175g\/6oz yellow mustard seeds<\/p>\n
175g\/6oz black mustard seeds<\/p>\n
500ml\/18fl oz beer or ale<\/p>\n
1 tbsp sea salt<\/p>\n
pinch crushed chilli flakes<\/p>\n
175ml\/6fl oz cider vinegar or white wine vinegar<\/p>\n
6 tbsp runny honey<\/p>\n
1 tbsp ground mace or nutmeg<\/p>\n
Preparation method<\/p>\n
Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)<\/p>\n
Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C\/325F\/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.<\/p>\n
Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).<\/p>\n
Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.<\/p>\n