Beer and apple coarse ground mustard
Growing up in New Jersey gave me a real appreciation for sandwiches. I like a good sandwich, which for me starts with coarse ground mustard. I’ve made many different mustards. My sister-in-law found this recipe on the NPR show, The Splendid Table, and passed it on to me. This has become my favorite variety of traditional coarse ground mustard. The sweetness of the apples complement the fermenty taste of beer and the tartness of apple cider vinegar. The mustard has a little spice, a little sweetness, and a lot of flavor. It is the perfect sandwich making condiment and it is really easy to make.
Get started by grabbing these items from your pantry:
1/4 cup plus 3 tablespoons (2 1/2 ounces) brown mustard seeds
Scant 1/4 cup (1 1/4 ounces) black mustard seeds
About 1/4 cup plus 1 1/2 tablespoons (0.75 ounces) mustard powder
1/2 cup cider vinegar
3/4 cup flat beer or hard cider (if you are gluten free)
1 1/2 teaspoons kosher salt
2 1/2 tablespoons sugar
1 Granny Smith or similar tart apple, peeled, cored and finely chopped
Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the cider vinegar and beer or hard cider. Set aside, covered (but not sealed airtight), for 24 hours.
Place the mixture in a food processor along with the salt and sugar (or add the salt and sugar to the mustard mixture if you are using a stick blender), and process for 1 to 2 minutes until the seeds are coarsely ground. Add the chopped apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.
The mustard will be very pungent at first. Cover and refrigerate for a few days (or to taste) before using. Store in the refrigerator.
The final product has the pops with texture from the whole mustard seeds. The heat of the mustard, combined with the sweetness of the apples gives this mustard a unique flavor that is good on any sandwich.
Have fun making this. It makes great gifts and can be stored in the fridge forever.
Bon appetit damit!