I've made this beer mustard recipe before, and it's probably my favourite of all the mustards I've put together over the years. I play around with the mustard seed ratio depending on what I want from it, but this version is 50/50 — half yellow, half black.

The two seeds behave quite differently. Yellow mustard seeds are mild and give the mustard its familiar tang without much heat. Black mustard seeds are sharper and more pungent, with a real bite that builds as it sits. Together they give this beer mustard recipe real depth — not just heat for the sake of it, but a proper layered flavour that a shop-bought jar rarely manages.

Ingredients

• 135g yellow mustard seeds
• 135g black mustard seeds
• 250ml lager or beer
• 135ml apple cider vinegar
• Pinch of crushed chilli flakes
• 1 tbsp runny honey
• 1 tsp ground nutmeg
• 1 tsp sea salt

Method for This Beer Mustard Recipe

Put the mustard seeds in a bowl and pour over the lager or beer. Cover and refrigerate overnight — the seeds need that time to soften properly, or the finished mustard will be gritty rather than smooth.

The next day, add the rest of the ingredients and whizz in a blender until nearly smooth. I like to leave a little texture rather than blitzing it completely — it makes the mustard feel more homemade and less like something from a squeezy bottle.

Spoon into sterilised cold jars. Store for a few days before using — the flavour mellows and rounds out as it sits, so resist the urge to dig in straight away.

This beer mustard recipe is genuinely versatile — good on a ham sandwich, stirred through a salad dressing, or served alongside a proper plate of sausages and mash.

This recipe is part of my Sauces, Salsas & Dressings collection — proper flavour, built from scratch, from Casa Adora and the road.

Wonky photos, proper food, genuine adventures – The Flexible Chef