"This recipe is great for making at home, because you can customize it to your tastes. Play with how long you wait to add the vinegar or the temperature of the beer and you'll get a completely different result!" says Executive Chef Julia Doyne of The Forge in Miami.
• 1/3 cup mustard seeds, yellow or brown
• 1/2 cup mustard powder
• 1/2 cup beer (Doyne likes Guinness)
• 3 tbsp cider vinegar
• 1 tbsp salt
1. Mortar and pestle the seeds, breaking them up, but not turning them into powder. Add the cold beer into the broken seeds and powder.
2. Mix well and let sit for 10 minutes. For a stronger, spicier mustard, stir in the vinegar and salt right away.
3. For a more mellow flavor, wait 10 more minutes. Once all ingredients are incorporated, transfer to a container and refrigerate for 12 hours before using. Separation is natural, so just stir it up before you use it.
4. You can also make a more mellow mustard by using warm beer. The heat helps break down the spicy property of the seeds themselves. I like it spicy, because a limited amount packs a punch and it's easy to mix with other ingredients like mayo or honey without losing the spicy flavors.