Sunday, June 26, 2016

Day 172 Ale and Brown Sugar Mustard

Ale and Brown Sugar Mustard

1/2 Cup Brown Mustard Seeds
1/2 Cup Ale
1/2 Water
1/4 Cup Apple Cider Vinegar
3 Tablespoons Brown Sugar
1 Teaspoon Salt
I used the Leffe Belgium Blonde Ale

Combine all ingredients in a jar.  Let it macerate for 2 days.  Place in a blender and puree until smoother.  Return to jar and let mellow at room temperature for 4 weeks.  Transfer to a clean jar.  The mustard will last in the refrigerator for 1 year.
Mellowing mustard

Goes well on sandwiches.

Makes 1 3/4 cups.

Soundtrack Howard Jones - Live in Birkenhead

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