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HOMEMADE MUSTARD EXPERIMENTS: BEER MUSTARD & DIJON STYLE MUSTARD

By Delicious Recipes!Posted on
HOMEMADE MUSTARD EXPERIMENTS: BEER MUSTARD & DIJON STYLE MUSTARD

HOMEMADE MUSTARD EXPERIMENTS: BEER MUSTARD & DIJON STYLE MUSTARD

Over the weekend, I read about making mustard at home and wanted to experiment. The key insight is that mustard’s flavor activates when mustard seeds come into contact with a liquid. Different mustard types and tastes come from playing with two main elements:

  • Mixing yellow and black mustard seeds in various proportions creates different flavor profiles, as yellow seeds are milder while black seeds are hotter and more intense.
  • Using different liquids—beer, dry wine (for Dijon mustard), water, vinegar (for classic mustard), honey, or fruit juices—affects the mustard’s final flavor.

I tried my first batch with beer. I also translated a Dijon mustard recipe from WikiHow that I haven’t tried yet but looks intriguing for experimenting with flavors. After making the mustard paste, you can further flavor it with horseradish, ginger, cinnamon, honey, and more.

🥄 Ingredients

Beer Mustard:

  • 40 g mustard seeds
  • Beer (to desired consistency)
  • 1 tsp turmeric (optional, for color)
  • 1 tsp sugar
  • A pinch of black pepper

Dijon Mustard:

  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp honey
  • 130 g mustard powder
  • 1 tbsp oil
  • 2 tsp salt
  • 4 drops Tabasco sauce
  • 400 g dry white wine

👩‍🍳 Instructions

Beer Mustard

  1. Grind mustard seeds into powder using a coffee grinder.
    Clean the grinder immediately by grinding salt several times, then wipe inside with a cloth and wash the lid.
  2. Transfer mustard powder to a bowl. Gradually add beer until you get a smooth paste.
  3. Stir in turmeric, sugar, and pepper thoroughly.
    Tasting now, the mustard will be very sharp and harsh; the next step mellows it.
  4. Place mustard paste in a jar and leave at room temperature for 1 week.
  5. Taste daily; once it reaches your preferred flavor, refrigerate.
    The longer it stays out (up to 1 month), the milder and less harsh the mustard becomes.
    I left mine for 3 weeks.

Dijon Mustard

  1. Simmer onion and garlic in white wine for 5 minutes. Cool completely.
  2. Place mustard powder in a bowl over low heat. Gradually whisk in the cooked wine until smooth paste forms.
  3. Stir in Tabasco, salt, honey, and oil.
  4. Cook gently over low heat until sauce thickens.
  5. Follow the same aging and storage steps as the beer mustard.

💡 Tips

  • Adjust seed proportions to customize mustard heat and intensity.
  • Different liquids create unique flavor bases—experiment with beer, wine, vinegar, or honey.
  • Aging mustard at room temperature mellows sharpness and deepens flavor.
  • Add spices like horseradish or ginger after preparation for extra layers.

🎉 Perfect For

  • Homemade condiments lovers and food experimenters
  • Flavorful sandwiches, dressings, and marinades
  • Gifts for foodies and mustard enthusiasts

📝 Final Thoughts

Homemade mustard lets you control heat, flavor, and texture, bringing personal creativity to this classic condiment. With simple ingredients and patience, you can craft distinctive mustards to elevate your dishes.