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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 Perfect Kick
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.
This is nothing but one great mustard. Spread it on sandwiches, too! Any place you want a great mustard, this is the one you need to reach for!
Jalapeno Beer Mustard
Ingredients
- ½ cup dark beer
- 1 tablespoon mustard seed
- 2 teaspoon ground mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried red pepper flake
- 2 jalapenos seeded, minced
- 1 tablespoon green onion chopped
- 1 cup coarse ground mustard
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
