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Thursday, June 4, 2015

Homemade Mustard

I've been meaning to make this for a while. Here's the deal. Sara moved up to Santa Cruz for a postdoc. When she was here when we had a beer, we would split it. Me cause I'm a lightweight, she cause, well, not sure. So I've had 2 half-ish bottles of beer recently and decided to make mustard 2x. The recipe is from David Lebovitz and calls for equal volumes of mustard seeds, beer, and white wine vinegar. Plus some other stuff. The one thing he doesn't say, but I read elsewhere after tasting the stuff, is you HAVE to let it rest for a while, maybe a week, before using. Mustard seeds are gnarly when freshly ground - super bitter. I used a white ale for the 1st batch and Lagunitas IPA for the 2nd. Both seem good. This stuff has a kick!

Homemade Mustard
1/3 cup mustard seeds (I used a mix of brown and yellow)
1/3 c good beer
1/3 c white wine vinegar
1T maple syrup
1t turmeric
1/2 t salt
chile powder

combine in a glass jar, cover, let sit 2-3 days
stickblend for ~3-5 min
wait for a week
mustard on collards is good
before/after

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