Grainy Mustard, It’s French Wasabi

We were making some “pigs in blankets” with brats wrapped in biscuit dough.  Yum!  Mustard was definitely in order and I was itching to break in the new mortar and pestle, so I decided to make my own.  This will make about 1/2 a cup.

Grainy Mustard

1/2 Cup Mustard Seeds ( I used a combination of brown and yellow, a bit heavier on the brown)

White Wine Vinegar

1/2 tsp Salt

1/8 Cup Yellow Mustard Seed Powder

1/8 Cup Water

Some Beer (I used a Pale Ale that I made, but you could use white wine or water)

I put the mustard seeds in the mortar and pestled them until they were all ground up.  A little crunchy quality is what we are aiming for…meaning not ground to a powder.

I put the seeds into a bowl and began to stir in the vinegar a little at a time until it formed a thick paste.  In another bowl, make a second paste by combining the mustard powder, salt, and water.  You may not need all of the water.

Mix the two pastes together adding some beer, a tablespoon at a time, to create a smoother, slightly thinner paste (or to your liking).  Let the flavors marinate in the refrigerator for several hours or overnight.  Now it is done!  It should keep nicely for several weeks in the frigo.  Be prepared, this is some potent stuff, but ever so good on brats.  Next time, I will try subbing out some of the vinegar with beer.  Just a tablespoon or two.

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