HOMEMADE BEER MUSTARD

Here's how to make your very own spicy brown beer mustard! Cheap and easy!
BEER MUSTARD
Ingredients
6 tablespoons mustard seeds
1/2 cup mustard powder
1/2 cup water
1/2 C beer (I use Yuengling Lager)
3 tablespoons vinegar (cider white wine or sherry)
2 teaspoons salt
1 teaspoon ground turmeric (optional)
Instructions
Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle.
You want them mostly whole because you are using mustard powder, too.
Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
Pour in the water or beer, then stir well. When everything is incorporated, let this sit for up to 10 minutes. The longer you let it sit, the mellower the mustard will be. When you’re ready, pour in the vinegar.
Pour into a glass jar and store in the fridge. It will be runny at first. Don’t worry, it will thicken up overnight. Wait at least 12 hours before using. Mustard made this way will last a year in the fridge.
VARIATIONS
Change the liquid and you change the mustard.
Grind the mustard seeds a lot or a little and you change the texture - or skip the whole seeds altogether and use just mustard powder. Or skip the powder and just use seeds.
Want herbs in there? Go for it.
Like honey mustard? Pour some honey in.
Want your mustard even spicier? Add chiles or freshly grated horseradish.
The most important thing to making mustard at home is to wait. You cannot eat it the day you make it. Mustard needs to marinate to dissipate its bitterness. Try it: Eat a little dab right after you make it, then a day or two later. The difference is dramatic.
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Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.

[@pedromatos8310]

You're saving ppl so much money with these videos! Awesome job!👍 Didn't know mustard was so healthy! No more guilt when eating cheesy sandwiches! Lol thx Helga!! 😀

[@PennsylvaniacookingBlogspot]

LOL, thank you! And yes, mustard is healthy, no guilt!

[@BillGoudy]

Man oh man.... Look at the goodness.... You are such an inspiration... You know that I have got to try this!! Thank you Helga!!

[@PennsylvaniacookingBlogspot]

Aww, thanks, Bill! You'd love this on the pickled bologna, or kielbasa or...you get the idea, LOL. And ham!

[@thegrumpyolgringo]

I've always loved all kinds of mustard. I never thought to make it myself. Seems simple enough. Great tips on liquid temps. Love the little signs you always have at the end of the videos. " No good story ever started out, I ate a salad". 😎. Nicely Done. Thanks for sharing. 😎.

[@PennsylvaniacookingBlogspot]

Thank you, and glad you enjoyed it!

[@myhillsidegarden3998]

Helga, thank you for sharing this! I didn't realize it was so easy to make my own mustard. Can't wait to give it a try. Enjoy your day! Catherine

[@PennsylvaniacookingBlogspot]

Hope you like it! And, it's easy to customize!

[@sandycencirulo]

I love life's coincidences! I just purchased 8 pounds of mustard seeds (5 yellow, 3 brown) for my apothecary shop and then this came up! Oh the beauty of medicinal foods!

[@PennsylvaniacookingBlogspot]

Wonderful! This has some good zip to it!

[@GrantHubbard]

I am always amazed when i click on your vids...i love that beer from the oldest brewery...tell the big guy hi for me...cant wait till the next one and see what you got!!!

[@PennsylvaniacookingBlogspot]

Thanks, buddy!

[@fr3atlast448]

My mom use to make this stuff! Filled the whole house with it’s aroma...Thanks Miss Helga!🌷🚍

[@PennsylvaniacookingBlogspot]

That must have been awesome! Thanks for watching!

[@CarolinaChrisOutdoors]

I made some a month or so ago... I never knew how easy it was! Im so happy I did! I did not know about the temperature of the liquids trick though. Thanks Helga!!!

[@PennsylvaniacookingBlogspot]

Glad you got something out of it, Chris!

[@wyattoneable]

Another great T shirt/channel! I always thought mustard was one of those magic condiments that just appeared in the store. Interesting that the temperature of the liquid makes a difference in how it turns out.

[@PennsylvaniacookingBlogspot]

See, you learn something new every day! LOL!

[@sergeymagel8715]

*Appetizing. Regards You.*

[@PennsylvaniacookingBlogspot]

Thank you.

[@tamsondarland8951]

Helga, very budget friendly and looks delicious. Thank you sharing some history about mustard. That is interesting. I love historical information. It's such a huge blessing to have found your wonderful utube channel. I have truly enjoyed the excellent recipes. I have also learned so very much about some very cool history. Love Tamson 🍽️

[@PennsylvaniacookingBlogspot]

I'm glad you enjoyed it and get something out of my channel!

[@tamsondarland8951]

@@PennsylvaniacookingBlogspot Thank you😇

[@bodgitandleggitgarage]

I love the title I cannot wait to see the rest of it I'm hungry already lol

[@BiggDoggLeather]

Looks wonderful and best part no extra chemical nonsense!

[@PennsylvaniacookingBlogspot]

Absolutely!

[@robbinstephensyork8864]

My Hubs is excited about this recipe...He said He’s taking this one over...LOL....✌️💜💋

[@PennsylvaniacookingBlogspot]

LOL, hope you guys like it!

[@SteveRobReviews]

Thats a great idea for a vid Helga. Love my mustard too. 👍

[@PennsylvaniacookingBlogspot]

Thanks, Steve! I thought you might like this one, too! You inspired me when you shared about the brand of mustard you like!

[@SteveRobReviews]

I put it in my vid today it was that good :)

[@bodgitandleggitgarage]

I can smell it from here I need to make that and put it on some cucumber sandwiches mmmm excellent videos always

[@PennsylvaniacookingBlogspot]

I think you'd love it!

[@strongsadventures]

This is great Helga. Oh can you make me one of the sammich s you were talking about. LOL.

[@PennsylvaniacookingBlogspot]

Ha, you'd love them! I toast it in the oven...mmmmmm!

[@tommuscatello9594]

Horseradish YES!

[@PennsylvaniacookingBlogspot]

LOL, yes, I know you like horseradish! I'm planting some this year as nothing beats fresh ground! Good to see you, Tom!

[@CookingwithRick]

Hi Helga is there anything you cant make your spicy beer mustard looks delicious i could eat some right now on a ham sandwich.

[@PennsylvaniacookingBlogspot]

LOL, yeah, there a few thing I'm working on, but I'll make them! I love this mustard on some good garlic ring bologna or kielbasa!

[@bodgitandleggitgarage]

Mustard plasters interesting I wonder who was the first person to put it on their sandwich lol

[@PennsylvaniacookingBlogspot]

The Romans were probably the first to experiment with the preparation of mustardas a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make "burning must", mustum ardens - hence "must ard". Aren't you glad you asked? LOL!

[@teaserspleasers6632]

Thats some good stuff there TFS lil sexy lady!!!! I know I have some Jack Daniels Mustard to make up again here LOL Have a great weekend my dear friend XOXO Heres to happy cooking but better yet happy eatings!!!! Luvs ya darling ~Tina

[@PennsylvaniacookingBlogspot]

Now there's a bit of heaven, JD mustard! Love that, too! Thanks for dropping by!

[@BigGaz1953]

a first for me - beer mustard

[@PennsylvaniacookingBlogspot]

If you like mustard, you of all people should love this, LOL. You can make any kind of flavor infused mustard, bourbon, whiskey etc.

[@BigGaz1953]

ooh nice

[@simonrawle7885]

will it work just as well with cider?

[@PennsylvaniacookingBlogspot]

If you want to preserve it for any longer than a few days, you need vinegar. It can be apple cider vinegar, white vinegar, wine vinegar, but you do need vinegar for the preservation factor.

[@Sentone1000]

if i can't find the Yuengling Lager is there a type you would prefer?

[@PennsylvaniacookingBlogspot]

I just wouldn't use a light beer. I like lagers better, but if you prefer IPA's, stouts, porters, go ahead and use them. The heavier the beer though, you might not need as much.

[@Sentone1000]

okay thanks.

[@bodgitandleggitgarage]

1st BOOM

[@carvedwood1953]

Unfortunately Yuengling has lost most of my business. I don't like to support companies that get political no matter which side they are endorsing. Just make your beer and sell it. It's almost like the people in charge have never been to a bar and learned you don't speak about politics or religion. I also stopped liking the flavor of their beer, but it is a great beer for making mustard and braising sausages.

[@PennsylvaniacookingBlogspot]

I agree with you on that. Mike's actually been drinking some other beers and I suspect they changed something because he doesn't feel as well on the lager as he used to. I don't do beer except for cooking, LOL. It's why you won't see political crap on my channel. There's tons of others that do that. I get tired of it.

[@carvedwood1953]

@@PennsylvaniacookingBlogspot Same here. Your channel is AMAZING. Thanks for your content. Many of my own families recipes represented here. Amazing regional cooking.

[@BeagleLove13]

You lost me with the terrible beer. 🤢

[@PennsylvaniacookingBlogspot]

Carol, you can make it without the beer, LOL. I like using beer once in a whole to cook with for depth of flavor from the grain and hops. I personally don't drink it as I don;t drink beer. But this is still good without the beer to make.