It’s rare that I make my own mustard. There are so many amazing varieties available in the store that I have a hard time convincing myself to make one from scratch. Jalapeno beer mustard is not something I can find in my grocery store. So I made some. And wow, what an amazing mustard this is. I found it to be smooth, without that sometimes-overwhelming vinegar-mustard flavor you find. It has just a hint of spiciness. This was the perfect mustard for grill sausage sandwiches. Perfect.
The key to this jalapeno beer mustard is using a quality coarse ground mustard. As you can see, I used one that was full of pop-in-your-mouth mustard seeds. It looked amazing and it tasted fantastic. So don’t skimp on that part.
Jalapeno Beer Mustard
- The night before you are going to make the mustard, place the beer, mustard seeds, mustard powder, vinegar and pepper flakes in a sauce pan. Whisk and refrigerate overnight.
- Remove the pan from the fridge and place on the stovetop over high heat.
- Bring to a boil then reduce the heat to a simmer. Continue simmering until reduced by half.
- Remove from heat and let cool slightly.
- Stir in the remaining ingredients.
- Cover and refrigerate until ready to use.
Nutritional values are approximate.