Honey Beer Mustard Recipe

Honey Beer Mustard Recipe - Ever wondered how to make mustard at home? Homemade mustard is really easy, and in its simple for needs just two ingredients. You can use this honey mustard recipe, for sandwiches, hamburgers or salad dressings.
Ingredients:
75 mL (5 Tbsp) mustard seeds (mix and match)
5 mL (1 tsp) dry hot mustard
2 mL (½ tsp) ground turmeric
2 mL (½ tsp) salt
15 mL (1 Tbsp) honey
75 mL (1/3 cup) vinegar
75 mL (1/3 cup) beer
Method:
In a non reactive glass or stainless bowl, combine all the ingredients.
Cover and let stand for 2-3 days on the counter or in the fridge.
Put the ingredients in a blender and process until smooth.
If the mix becomes too thick; add a tablespoon or two of water.
#LeGourmetTV #GlenAndFriendsCooking

[@GlenAndFriendsCooking]

Thanks for watching Everyone! *Let us know in the comments about your favourite mustard.* As always the recipe is in the description box.

[@tammimacclellanheupel1517]

I love Dijon mustard and recently bought Maille Old Style Mustard and am in love with it! I just love mustard :O) I also love Colman's Dry Mustard and Chinese Hot Mustard. YUM. Thank you for this video! I may try to make my own concoction. Have a great day!

[@jamesfrederick.]

This looks really good

[@decorumlopez9147]

Dijon. For old recipes and fancy stuff, I like to use Moutarde de Meaux.

[@Aalinoor]

I love a good dijon. I made my own mustard with a couple of substitutions - only yellow seeds and Apple Cider Vinegar and Apple Juice. Came out a little hotter than I expected, but good.

[@bobbiusshadow6985]

Mustard using maple syrup and the brine of pickles / kimchi / hot sauce .. fermented

[@lukepaping]

I made my first jar of mustard about a month ago. I ground up some of the dry seeds with my mortar & pestle but left it as mostly a wholegrain consistency. I had recently finished off a really nice jar of dill pickles so I used some of the brine from that to flavour it and the result was better than any mustard that is readily available here in australia and much cheaper than any of the boutique mustard that would rival it's flavour.

[@orionriley5154]

The shot of you putting the Montreal smoked meat onto the bread might be one of the simplest but most delicious looking shots I’ve seen on this channel… got my mouth watering instantly

[@jamisoncooper-leavitt5950]

This episode is a gem. I've been making mustard at home now for the past 3 months. No need to buy the store-bought brands. Thanks Glen for this one.

[@RebeccaJBurke]

Just whipped this up with only yellow mustard seed, ground mustard, salt, honey, apple cider vinegar and bourbon. And now we wait! Looking forward to a mustard revolution in 2 days. Yum!

[@chriscalon8913]

I just recently made mustard myself. It's awesome because you can with little ingredients make something special. I highly recommend going to Indian spice stores as they have very inexpensive mustard in large quantities.

[@snitsch68]

Now I can definitely move to Canada, cheers from France

[@Roheline9]

I love these types of Glen videos. His knowledge of food science helps me out so much when I’m in the kitchen just wanting to cook. Knowing all these little tricks these types of videos give you help you just be able to cook from the heart because you know what works and what doesn’t without reaching for a recipe.

[@djm7494]

I just realised this is a Hamburger series duh!! Got the reverse dear done, the processed American cheese and now mustard! Please please tell me you have got a KILLER hamburger bun recipe!! Eekkk and please continue to use the metric system for us Aussies/Canadians xxx can't wait to see what you're wearing Jules.. no pressure of course but I LOVED your last 2 singlet type tops with denim looking straps going into a crossover at the back... Just so gorgeous!

[@briansorensen5102]

On the homebrew front, I use a British ale style (low hop) or mead as my base alcohol solvent. The blending wands are fantastic. Ageing helps mellow the sharpness.

[@rogerwilco59]

Looks great and your Pastrami ... uhm my mouth is watering!

[@PremiumUp]

That home made beer looks very nice.

[@joannesmith2484]

I love my little chopper, which can blend/puree stuff too. I'm shocked that the guy with the kitchen that has everything, including a giant chicken fryer, a potato ricer, a deluxe ice cream maker, several electric hand and stand mixers, and every bbq addict's dream in his back yard doesn't have a $25 mini-chopper!

[@sixoffcenter80]

I've got some kombucha brewing at home that due to scheduling has been going a little too long for a first fermentation. I don't think it will be too good to drink right now, but it might be perfect for making mustard.

[@deborahwybou4285]

I use a hand blender. Works great. Thanks for the great videos.

[@davidhalldurham]

I've been making my own mustard for years now. It's a lot of fun to play with different ingredients. I quickly learned that food processors don't work well; the mustard seeds just spin 'round and 'round. So now I always use a mortar and pestle to grind the seeds. It takes a bit longer but I always end up with the texture that I want.

[@jondavidmcnabb]

Glen that sandwich looks incredible and legitimate! So hungry right now....

[@philiposm]

Funny this comes up. My daughter was asking about how mustard is made the other day. 👍👍

[@turtleboy35]

No coincidence

[@bruschi8148]

That Sammy!!! Love this Glen...Thanks

[@Blitz111109]

Honey beer mustard? Sounds very good to me! These videos are always great to wake up to

[@tubeagespank]

I have made mustard by fermenting yellow and black mustard seed and other than foolisly overfilling a pint jar then having to divide it into a second jar, it turned out tasty. Glen's ideas will be implemented into my next batch for sure! Thanks.

[@Ottawa411]

I can't remember if I commented on this video before. I was making a mustard for the ham I had planned for Easter. I completely forgot about this video and used a recipe from elsewhere. I came looking to you because it turned out bitter. Low and behold I read through your comments and my problem appears to be solved. I used it almost immediately after blending the seeds. It was not refrigerated at all. I have now popped it in the fridge and I will give it time.

[@andreabussetto970]

Hi Glenn, i’ve tried the recipe and is truly good. I’ve made a batch doubling the quantities but with a little less of ACV, cause i’ve finished it, and at the end was a bit too liquid. I’ve adjusted the consistency by adding some mustard powder (maybe 3-4 tsp)

[@CaptnAllIn]

Love this!! I've made my own sweet hot mustard for years... Always started with French's yellow mustard as the base... I never even thought about just starting from complete scratch!!! Thank you so much for the inspiration!!!

[@onlinecheatersexposed8491]

in my local super market, a while back they had hemp seed mustard, and i was delicious.. very gourmet taste

[@StephenBlake]

I'm so stoked for the smoked meat episode. Honestly, I just like a basic stone ground mustard without any fancy flavorings. Keep it simple, if you ask me.

[@we317]

Recently made some fermented mustard, came out really great. Homemade mustard is the best. Can’t wait for the montreal smoked meat 🤤

[@artistpw]

You should get an immersion blender. Those aren't much, but work great. If you use turmeric, you should make golden paste with a bit of coconut oil and black pepper. Then use a bit of that paste in the mustard. Turmeric and honey are the basis for many things.

[@ReneJethmal]

Glen, when are we going to meet Cousin Jill? Or at least check out her honey-making operation?

[@GrillTopExperience]

I'd love to see a tour if Jill is up to it!

[@c.thomas5928]

Brilliant. Thank you for sharing the most magnificent and unexpected recipes. Will try this recipe on the weekend with our family.

[@KurtSelf]

I am SO inspired!

[@vaughn257]

That sandwich looked good :)

[@GiacomoCalabrese]

I love all your videos

[@rebelhippy2166]

Glen I have strained the soaked mustard seeds reserving the liquid. I grind the seeds separately for a bit first in a small food processor . I gradually blend the liquid back in.

[@liamtahaney713]

That sandwich looks incredible.

[@ClevelandBrowns32]

gotta make this one

[@matthewgoebel8785]

This is very interesting... I usually use a thicker sweeter mustard like HoneyCup mustard, but this looks cool with the Lager in it...

[@laurend7816]

I think my favorite mustard I've had so far was a pale ale honey mustard. My boyfriend and I have been trying to figure out the recipe for a local restaurant's honey mustard dip. We'll have to try tweaking this recipe and seeing if it works.

[@henrycronisterjr8330]

I use a vitamix. Super powerful and great for grinding anything

[@ChrisLerouxDesign]

The smoked meat looks phenomenal! This Montrealer approves!

[@bellphorion]

Thanks for the recipe and the tips, friend!

[@RebeccaJBurke]

Nothing on TV to watch tonight... Off to make mustard instead!

[@shilohjim]

bullets are great for small amounts. I must try this recipe.

[@ApisHermana]

Just tried making some mustard. Used mead, honey, and regular white vinegar. Your vinegar making video makes me want to make a triple honey mustard using mead vinegar as well! I still have some bitterness, which I have read is also due to the non yellow mustard seeds and their ratio in the mix.

[@ryandoyle2983]

I’m a huge fan of Zatarain’s Creole Mustard... and also Nathan’s Deli Style Mustard. Your version looks fantastic!

[@BornRandy62]

standard blender bases thread onto Mason Jars. you just have to be careful with things like ice cubes and to leave enough headspace for expansion because the jar is not made very heavy to handle rough handling

[@stevenlord5730]

This mustard would be lovely with some homemade sausages.

[@PaulDominguez]

Great video! I going try making this when I get home. How about fermentation? Fermented mustard has fantastic flavor. Takes a couple of weeks but well worth it.

[@sporkintheeye]

One hint on a small blender... An inexpensive Oster blender base fits on a standard canning jar. Instant bullet blender using a possibly existing full size blender.

[@MetalMilitia072583]

I'm always looking for things to add to our BBQ, thank you!

[@lesliemoiseauthor]

"Mustard that's a little special.". 💓 I only like mustard as part of a blend of condiments.

[@rogerbenest3164]

Depending on where you look, Canada is one of the top producers of mustard seed.

[@larsgustafsson9128]

I guess you could say that the food processor didnt cut the mustard. I'll show myself out

[@emilioft1]

Really cool recipe! Hugs from Brazil.

[@kurtsimmons1587]

Wait you didn’t use maple syrup! That sounds good too!

[@cathyfield4765]

If you have an Oster blender, their mini blend jars are handy for whirling up small amounts. Ball mason jars will also fit Oster blender bases although Oster doesn't recommend that hack.

[@Lashrath]

Maybe a smaller glass and an immersion blender would have been an easier choice than those big machines. still nice job.

[@Ro-Bucks]

Something I always want to know. we grow a lot of mustard in ontario and now I know what to do with it lol. I am a honey mustard kinda guy but I like all types. I want to try what you did with white wine instead of beer.

[@thenormanfair]

Just a quick suggestion. I watch a channel on here called Townsends that deals with life in the 18th and 19th centuries. On there they made mushroom ketchup. You might want to try that someday.

[@maranscandy9350]

Love that BBQ. Have you ever made Shotgun Red’s version of Alabama White (BBQ) Sauce?

[@rangerbbf6436]

i always use a wide mouth jar and an immersion blender, works great

[@snapshotmedicalkitchen2382]

This looks amazing. Perfect for a hot pretzel!

[@fnjesusfreak]

I wish I could still find wasabi mustard, that I used to find at the Tops just up the street from me. The selection's really gone down in the last 20 years.

[@jamesellsworth9673]

I used to make mustard at home: I finally had to stone grind the seeds. Those seeds are tough! Even using white wine, I found that mustard seeds can add a bitter flavor. Or maybe it was the turmeric as that is also bitter. It was a journey and an adventure. But I went back to my favorite grocery store mustard...Grey Poupon. I tried imported French moutarde de Meaux and was always disappointed with its lack of 'zing.'

[@Kinkajou1015]

New end card is clean.

[@bernhardrohrer9593]

I use aceto balsamico bianco. there are medieaval recipes that use sweet spices and/or raisins

[@arkaprabhadeb2432]

This is very similar to an Indian Mustard Condiment named Kasundi. It's spicy as well and is used mostly in Bengal of India.

[@donnadaring2849]

I can hardly believe that with all the kitchen stuff you have you don't have a smaller blender like a Bullet. So funny to think no matter how many gadgets we have there's still room for more!

[@steb3536]

You can use a braun.you known the stick hand blender instead of those big blender.cleaned faster also.😉

[@sennest]

C'mon Glen!! You didn't say it as innocently as you do. "What? You don't have a beer fridge and keg in your kitchen?" 😎🥇🏅 luv mustard, this is an awesome video and experiment to begin!🙏🙏

[@jaxsonmahan950]

How about using a stick blender in a tall, narrow measuring glass? That should work! 👍👍👍

[@Zarainify]

So, Glen. Would you say the food processor just doesn't cut the mustard, then? ... Sorry, I couldn't resist. But thank you for the recipe, I forgot that I still have some mustard seeds which I wanted to turn into mustard. I think I will do that over the weekend.

[@evdorsey]

What about grinding seeds dry, perhaps in spice mill or mortar?

[@Ryush806]

I've never had any lucky cooking with a beer that could be described as leaning towards hoppy/bitter. The bitter always seems to shine through. Much better luck with sweet brown ales etc.

[@maranscandy9350]

Glen, did you have a stick blender laying around?

[@Leadership_matters]

If you have an oster blender, the blade and screw cap fits small mouth mason jars. Not sure if other brand blenders work as well.

[@Leadership_matters]

Yep. I use that all the time!!

[@kimmcdonagh6756]

This is great! I cannot stand typical yellow mustard. It never occurred to me to make my own mustard.

[@kimmcdonagh6756]

@@vaylonkenadell I love higher end brown/ stone ground mustards.....can't wait to try making some

[@kargandarr]

Walmart sells a small processor chopper type device that holds 1.5 cups.

[@lessweet3093]

Thx for the video. I've long wanted to create a Canadian prairie hot sauce...which is a mustard. When I use horseradish, it quickly loses its heat, once processed. Any tips/suggestions?

[@tessx1159]

Spicy brown is the best and honestly it isn’t even close

[@Kippicante]

I don't know if yours does but a lot of blenders allow a mason jar to be screwed on. You might not need a bullet blender. :)

[@SuperLQQK]

This is something I have made many times. Order mustard seed on-line to save yourself $$$.

[@sixoffcenter80]

Just like amazon or is there a site you'd recommend?

[@f.n.schlub2269]

Please, could you discuss the differences between using smoking as a method of preservation vs as a mere condiment.

[@pasternakianone]

I prefer small batches of mustard so I can play with the flavors more frequently, so I use a stick blender in a yogourt container that is just big enough for the head.

[@mackenziedrake]

Is there any particular reason not to use a red wine with maybe a red or balsamic vinegar? I'm thinking of a sweet red based on Zinfandel grapes called kagor. It's tremendously fruity, which I think would be good in this.

[@MargaretCSullivan]

Maybe use a stick blender?

[@Dengee]

Can lemon juice be used instead of vinegar?

[@skip123davis]

i've always wondered how to do this. i'm gonna give this a shot with some wine. beer sounds kind of dodgy in this application. i might also try some premade horseradish along with - next to, to see what that's like then adapt that in as well.

[@TheFiveeagles]

I subscribed because this is Canadian, right?

[@grahamrankin4725]

An immersion blender and its container should work.

[@Steve-eu5rv]

old school bar style = yellow mustard powder in a can a lager beer Pabst pour beer into glass leave out overnight to go flat mix until it looks like mustard refrigerate wait a day bam gets hotter every day doesn't burn mouth but clears sinuses great with polish sausage, kielbasa , pulled pork oh man

[@clydecox2108]

Could you grind the seeds beforehand?

[@josemiguelcanales]

i've been doing some mustard recipes and i realize dijon and american style are boiled after blend the seeds... so what's for? (besides from allowing for better canning) it would soften the spicynes? My dijon test was excelent, but my american style didn't come well (bitter and little tangy). Thank you very much!!

[@davidtaylar8870]

I absolutely love how simple this can be. I really have been looking for some new mustard for homemade subs, this fits the bill. Though what would you all recommend for the alcohol component? I see a lot of the store brands have wine, does that taste good with something like roast beef or honey ham?

[@virginiaf.5764]

David, I've used rum or spiced rum in homemade mustards. The rum flavor is especially delicious with ham. Never tried this, but horseradish might be a good addition to a basic mustard recipe for use with roast beef.

[@microtasker]

Frankly Glen, this is not one thing, it's three things.

[@fraziboy]

World the flavour be different if you would boil it?

[@navybluewolf]

What about doing a fermented mustard? Is that even a thing?

[@bobprock4960]

Sounds like it will go well with a home-cured ham.

[@l.c.6282]

Maple syrup in mustard? I really wanted to see the big jug come out of the fridge.

[@charlenejones5106]

Could you have used a Mason jar put the ingredients in the jar, then attach the blade and blade housing to the Mason jar then put it on the blender? It would be about the size of those bullet blenders.

[@JosiahMcCarthy]

This is what I was going to suggest to him. I've done this before. With a typical blender base, like it like like he's got here, it works great.

[@charlenejones5106]

@@JosiahMcCarthy I live alone and seen the hack on KZbin and Facebook, so now I use it when I need to mix up a smoothie or milkshake for one. Thanks for your like on my comment and have a beautiful day.