Ingredients Jump to Instructions ↓

  1. 1/2 cup mustard powder

  2. 1/4 cup plus 1 tablespoon light beer or water

  3. 2 tablespoons white wine vinegar

  4. 1 medium garlic clove , minced (about 1/2 teaspoon)

  5. 2 tablespoons packed dark brown sugar

  6. 2 teaspoons honey

  7. 1/2 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Whisk together mustard powder and 1/4 cup of the beer or water in a small heatproof bowl and let sit at room temperature for at least 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small pot. Add vinegar, garlic, brown sugar, honey, and salt to mustard mixture and whisk to combine. Place the bowl over the simmering water (the bowl shouldn’t touch the water) and cook, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7 to 10 minutes. Whisk in remaining beer or water to thin out the mustard, cover, and immediately refrigerate. Keep refrigerated at least 24 hours before using.


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