HOME MADE MUSTARD WITH PIKE I.P.A. BEER ENJOY DAN:

HOME MADE MUSTARD WITH PIKE I. P. A. BEER by CHEF DAN:

Makes 2-3/4-cups

INGREDIENTS:

2/3-cup yellow mustard seeds

1/2-black mustard seeds

3/4-cup cider vinegar or white vinegar

3/4-PIKE I.P.A. beer

3 garlic cloves, minced

1 tablespoon mustard powder, CHINESE (hot)

2 teaspoons EACH Worcestershire sauce, sea salt, sugar, and ground allspice

1 teaspoon EACH turmeric, and dried thyme leaves

DIRECTIONS:

1.   In a Mason jar, combine mustard seeds, vinegar, I.P.A., garlic, mustard powder, and Worcestershire sauce.

2.   Cover and soak for 2 days, at room temperature, adding more vinegar and I.P.A. in equal parts to cover seeds if needed.

3.   Add seeds to a food processor.

4.   Add salt, sugar, turmeric and thyme leaves.

5.   Process until mustard turns to a coarse grained but creamy mixture flaked with seeds, about 1-2 minutes.

6.   Cover and refrigerator for up to 3 months.

7.   The longer you refrigerate the milder the mustard becomes.

8.   Allow to age for 2 weeks

ENJOY DAN:                                                  BUON-APPETITE!!