Homemade beer mustard


  • 175g/6oz yellow mustard seeds
  • 175g/6oz black mustard seeds
  • 500ml/18fl oz beer or ale
  • 1 tbsp sea salt
  • pinch crushed chilli flakes
  • 175ml/6fl oz cider vinegar or white wine vinegar
  • 6 tbsp runny honey
  • 1 tbsp ground mace or nutmeg
  • Preparation method

    1. 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.)
    2. 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.
    3. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).
    4. Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.