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.

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Homemade Beer-Caraway Mustard

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Lauren Keating

Ingredients

• ¼ cup dry mustard
• 1 teaspoon turmeric
• ½ cup beer I used a hoppy pilsner, but lager would also be nice
• 1 egg
• 1 teaspoon cornstarch
• 1 teaspoon salt
• ½ teaspoon apple cider vinegar
• 1 Tablespoon caraway seeds

Instructions

• 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.

Notes

Recipe adapted from Terra's Kitchen.