Lions roar - beer mustard

0 likes 0 comments Recipe by Bradford Tetlow

Lions Roar - Beer Mustard of Bradford Tetlow - Recipefy

175g yellow mustard seeds
175g black mustard seeds
500ml Speights Old Dark or Speights Distinction Ale
1 tbsp sea salt
pinch crushed chilli flakes
175ml cider vinegar or white wine vinegar
6 tbsp runny honey
1 tbsp ground mace or nutmeg

Prep. Time → 1440 min

Cook Time → 0 min

1. Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)

2. Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.

3. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).

4. Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.

side dishes, condiments, lion October 27, 2012 00:11

Author bbc.co.uk/food/recipes/hom...

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Bradford Tetlow
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51 years old
Geelong, Australia