Homemade beer-caraway mustard will be your go-to condiment this fall. Use it as a spread for sandwiches, a dip for pretzels, or an extra-special element to a charcuterie board. It only takes 10 minutes to make and it keeps well in the fridge so you can always have it on hand.
If you follow me on Instagram, you might already know that I have a thing for hot dogs. They’re my guilty pleasure and we ate them on a pretty regular basis all summer.
I love topping them in fun ways – from kimchi to hummus – but my absolutely favorite is the classic combo of mustard and sauerkraut (bonus points if you use a pretzel roll.) I’ve been making my own sauerkraut for a while (I love this sauerkraut recipe from Healthy Green Kitchen) but I recently decided to try homemade beer-caraway mustard.
Homemade mustard sounds intimidating (it’s been over two years since I first thought about trying it) but it’s ridiculously easy and I didn’t even need to buy any special ingredients. The result is intense, tangy, and spicy – exactly how I like it. If you prefer a milder flavor, add a drizzle of honey to smooth things out.
The process only takes 10 minutes, but you’ll want to make it at least a few hours before you plan to eat it so it has time to chill.
- 1/4 cup dry mustard
- 1 teaspoon turmeric
- 1/2 cup beer (I used a hoppy pilsner, but lager would also be nice)
- 1 egg
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 1 Tablespoon caraway seeds
- In a medium metal or glass mixing bowl, whisk together the mustard, turmeric and beer. Whisk in the beer, egg, cornstarch, salt, and vinegar.
- Add 2 inches of water to a medium saucepan; bring to a simmer over medium-low heat. Set the bowl over the pan and cook, whisking constantly, until the mixture thickens – about 5 minutes.
- Remove from heat and mix in the caraway seeds. Cool, then transfer to a jar and refrigerate.
- The mustard will keep refrigerated for up to 2 weeks.
Recipe adapted from Terra's Kitchen.