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Homemade Beer-Caraway Mustard

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Lauren Keating


  • 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


  • 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.