Step up your hotdog’s mustard game


¾ cup brown mustard seeds

¼ cup yellow mustard seeds

1 cup dark beer, or more as needed

2 cloves garlic, minced

½ cup apple cider vinegar

2 tablespoons brown sugar

1 teaspoon salt

½ teaspoon ground black pepper


3 ½ pint canning jars with lids and rings

food processor


assorted measuring spoons and cups

Bormiolli Rocco Vintage Bottles

Mustard is a classic condiment dating back to Roman cooks, but it continues today in hundreds of varieties. No mustard is more American than whole grain, beer mustard. It’s rich with the full taste of the chosen beer, and it has a tangy heat that goes well with cold cuts, sausages and warm pretzels.

Our mustard recipe uses only a couple of key ingredients, including apple cider vinegar to brighten the taste and brown sugar for a little sweetness. This is a great recipe for beginning home cooks because of the ease of its preparation. The hardest part is waiting. It takes a night for the mustard seeds to absorb the beer and a week to really bring the flavors together. Once you’ve taken the time to make your own mustard, you’re never going to look at store-bought mustard the same way again.

Step One. Mix mustard seeds and beer

Mix brown mustard seeds, yellow mustard seeds and 1 cup dark beer. We chose a dark porter that has a lot of sweet, deep notes, but you choose a beer that you enjoy, as it will be the backbone of your mustard’s flavor.

Step Two. Stir thoroughly

If the mustard seeds soak up the beer too quickly, add more beer.

Step Three. Rest and refrigerate

Cover the beer-soaked mustard seeds and rest in the refrigerator for 24 hours.

Step Four. Blend the mustard

Transfer the soaked mustard seeds to a food processor along with the garlic, brown sugar, salt and black pepper.

Step Five. Add the vinegar

Add the apple cider vinegar. Choose the one that you like the most.

Step Six. Blend

Pulse until desired consistency is reached.

Step Seven. Bottling

Pack the mustard into the hot, sterilized jars, filling the jars to within ¼ inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Refrigerate the jars of mustard for two weeks before using.

Be known as the mustard meister among your friends

We all have our favorite uses of mustard, like on warm pretzels and sausages, but mustard makes a great additional to glazes, pan sauces and vinaigrette. By changing up the beer, you can tailor your mustard for different kinds of meats, deli salads or to particular tastes when you’re giving it as a gift.