Homemade Mustard is where it’s at. Today we’re going to transform the humble, ancient mustard seed into 3 completely different styles of mustard French style “Dijon”, English and even a mustard made with beer. Cook awn. Adam
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English Style Mustard…
1/2 cup Mustard Powder (Colman’s Brand) *loosely packed
2 tbsp Apple Cider Vinegar
1 1/2 tbsp Water
1 1/2 tbsp Sugar
1/2 tsp Salt

French “Dijon” Mustard…
3/4 cup Brown Mustard Seed
1/4 cup Dry White Wine
2 tbsp White Wine Vinegar
13 tbsp Water
2 tsp Salt
2 tsp Sugar

Beer Mustard…
1/4 cup Yellow Mustard Seed
1/2 cup Brown Mustard Seed
1/2 cup Apple Cider Vinegar
1 cup Beer, divided
5 tbsp Brown Sugar
1 tsp Salt

*Use sugar (sweetness) to cut the mustards bitterness and acid (wine, vinegar) to temper the heat.
**I usually make sure to let all mustards sit in the fridge for a day or two to mellow out before using.
***Salt and sugar measurements are starting points and recommendations. Be sure to adjust seasoning to taste.
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