Lacto-Fermented Beer Thyme Grainy Mustard
November 2, 2020 • 0 comments
Tangy and packed full of flavor, this homemade mustard recipe blends the flavors of beer, thyme and onion with whole-grain mustard for a flavorful zip and zing to any sandwich, burger or recipe. (Makes about 2 cups)
- Prep Time:
Ingredients
- (1/2 cup) Mustard seed (yellow or white)
- (3/4 cup minus 1 Tbsp) Beer
- (1 Tbsp) Mustard powder
- (1 Tbsp) Dried Minced Onion
- (2 tsp) Dried Thyme leaves
- (1/2 cup minus 1 Tbsp) Apple Cider Vinegar
- (1/2 tsp) Sea salt
- (1 tsp) Turmeric (optional)
- (2 Tbsp) Raw Whey - Quart
Directions
Soak the mustard seeds in the beer overnight.
When ready to make the mustard, combine the soaked seeds with the remaining ingredients in a blender or food processor (for a whole-grain mustard you can reserve two tablespoons of the mustard seeds to stir in later, if desired).
Blend in the blender or food processor to your preferred consistency.
Gently stir in reserved mustard seeds (if desired)
Transfer to a glass jar and cover.
Let sit on the counter for 3 days.
Pop in the fridge and enjoy!
Recipe Notes
*If you like a little more heat, use half or all brown (or black) mustard seeds.
Dried onions can be replaced by 1/4 cup diced fresh onion.
