Categories: Burger Toppings

Ingredients

• 1 tsp mustard powder
• 1 tsp garlic powder
• 3 tbsp. sugar
• 1/2 tsp kosher salt
• 1 cup cider vinegar
• 1 cup brown mustard seeds
• 1 cup Jack D'Or (farmhouse ale)

Directions

1. In a small saucepan set over high heat, bring the mustard powder, garlic powder, sugar, salt and vinegar to a boil, stirring occasionally. Remove from the heat.

2. Place the mustard seeds in a small, nonreactive bowl and pour the hot liquid over them. Add the beer and mix well. Cover and refrigerate overnight.

3. Place the mixture in a food processor fitted with the steel blade and puree, scraping the sides every 30 seconds, for about 3 minutes. The mustard will thicken.

4. Remove to a jar and refrigerate at least overnight. Mustard will keep, refrigerated, for up to 1 month.

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