← Back to recipes

Mead Mustard

Ingredients

• 6-9 oz Mustard Seeds (see notes)
• Mead (I use Chaucer’s, almost a whole bottle)
• 1/2-3/4 cup Brown Sugar (I use dark)
• 1/2 tsp salt

Steps

1. DAY ONE:
2. In a tall container (I use a carry-out won-ton soup container) add Mustard Seeds, Apple Cider Vinegar, and enough Mead to cover the seeds by an inch or two
3. Stir mixture to release all the trapped air bubbles
4. Cover lightly (not tightly) and let seeds soak overnight to hydrate
5. -
6. DAY TWO:
7. Heat Brown Sugar, Salt, and 1/2-1 cup Mead in a saucepan
8. Cook into a syrup (basically just dissolve the sugar and salt), then let it cool from hot to finger warm or cooler
9. Pour seeds into a blender, followed by cooled syrup.
10. Blend on high for 10-20 seconds, push top stuff to bottom, repeat a couple times to macerate about half of the seeds.
11. Pour into jars. (I got five and a half 8oz jars out of it)

Notes

• Brown Mustard Seeds are hotter, Yellow are milder. I suggest a mix of the two, as full brown can be a little hot for this type of mustard.
• Usable right away, but will be better after a day or two.
• Completed Mustard will thicken a little in the fridge.
• If you’d like to make beer mustard instead, I’d suggest a heavy/dark beer in place of the Mead. (Leffe or Guinness)