My parents used to exclaim, “You’ll put mustard on anything!” And it’s true. Mustard is hands down the most used—and the most populous—condiment in my refrigerator. There is a mustard for everything: Spicy, whole grain, dijon, walnut, and yellow are among those I always keep on hand, plus at least one more adventurous DIY variety.
When making mustard, remember that white and yellow mustard seeds are more mellow, while brown and black seeds pack more heat. If you’d prefer a milder mustard, stick with yellow seeds—the lighter the seed, the less pungent the flavor.
The variations you can create with this recipe are endless, especially when you start experimenting with different beers. Dark beers like porters and stouts are traditional choices because of their malty undertones, but ambers, Belgians, and even fruity IPAs are all worth exploring.
To really taste the beer in the finished mustard, start by soaking the mustard seeds in beer only. Some recipes call for soaking in both beer and vinegar, but vinegar can dull the intensity of the beer’s flavor.
Once you have your base, you can get imaginative; try adding nuts, honey, spices, or roasted vegetables. In New Mexico, roasted green chile is a natural choice. It brings earthy, sweet, and spicy notes that pair beautifully with the maltiness of beer. I like using Compa Blue Corn Lager from Steel Bender—the blue corn lends a slight sweetness, while the Pilsner and Vienna malts give it a solid malty backbone.
Roasted Green Chile Beer Mustard
Ingredients
- 1/2 cup brown or black mustard seeds
- 1/2 cup yellow mustard seeds
- 1/3 cup apple cider vinegar
- 1 cup of your favorite local beer
- 1 cup roasted green chiles (or more as desired), chopped and destemmed
- Salt, to taste
- 1 1/2 tablespoons brown sugar, honey, or agave nectar (optional)
Instructions
- In a large jar or glass container with an airtight lid, combine mustard seeds and beer. Mix well, close the lid, and refrigerate. Let seeds soak in the beer for a minimum of 12 (and maximum of 48) hours; 24 hours of soaking is the sweet spot.
- Stir in the vinegar, chiles, and salt, and mix well. Add mixture to a food processor and process until you're satisfied with the texture. If you like a grainy mustard, pulse just a few times; for a smoother mustard, keep pulsing until it is your desired consistency.
- Season to taste. For a sweeter mustard, stir in the sweetener. Spoon mustard into a sterilized jar. It can be served immediately, but the flavors will keep developing over time. If the mustard tastes too spicy, mellow it out by leaving it on the counter at room temperature for a few days until the heat subsides. Store in the refrigerator for up to 3 months.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
