sharing recipes from one generation to the next
I always have a cupboard crammed full of homemade condiments, jars of spicy pickles, piquant relishes and chutneys made from ripe summer fruit and vegetables at the height of the season. I make my own because I like to know exactly what they’re made with, ingredients that are a bunch of numbers scare me, but mainly I make my own because they taste much better.
Our obsession with condiments doesn’t end there though, we love mustards too. At any given time you’ll find at least four varieties in our fridge, but sadly none are home made.
A few weeks ago Gretchen @ “FeedingMy3Sons” posted a very tempting recipe for Beer Mustard. Her list of ingredients was short and already on my pantry shelf. It was just a matter of measuring a few ingredients allowing them to soak overnight, adding a few more things then whizzing the whole lot together in the food processor.
At first I was unhappy about the texture of my mixture, it hadn’t homogenised and Gretchen’s photo showed a thick and creamy mustard, so I continued to run the processor. After just a short time the mixture began to thicken but still maintain the look of grainy mustard.
Gretchen’s Beer Mustard is so good that I won’t be replacing the commercial mustards in my fridge when the jars are empty, we now have a much better homemade product. I used Coleman’s hot English mustard powder to add a delicious sharp bite to the flavour.
So far we have relished Gretchen’s Beer Mustard with sausages, made a killer vinaigrette for green salad and used it to add a burst of flavour to a potentially dull potato salad.
I have adapted Gretchen’s recipe slightly so that it complies with the FODMAP diet
Gretchen’s Beer Mustard
250mls beer (I used O’Brien gluten free lager)
1/4 cup white wine vinegar
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup dry mustard powder
2 teaspoons sea salt
2 tablespoons maple syrup
1 teaspoon grated horseradish
1/2 teaspoon ground black pepper
Soak the yellow and brown mustard seeds together overnight in the beer and vinegar.
The next day tip the mixture into the jug of a food processor then add the mustard powder, salt maple syrup, horseradish and pepper.
Process the mixture until thick.
Pour into a sterilised jar and seal immediately
Store in the refrigerator.