Tangy and packed full of flavor, this homemade mustard recipe blends the flavors of beer, thyme and onion with whole-grain mustard for a flavorful zip and zing to any sandwich, burger or recipe. (Makes about 2 cups)
Soak the mustard seeds in the beer overnight.
When ready to make the mustard, combine the soaked seeds with the remaining ingredients in a blender or food processor (for a whole-grain mustard you can reserve two tablespoons of the mustard seeds to stir in later, if desired).
Blend in the blender or food processor to your preferred consistency.
Gently stir in reserved mustard seeds (if desired)
Transfer to a glass jar and cover.
Let sit on the counter for 3 days.
Pop in the fridge and enjoy!
*If you like a little more heat, use half or all brown (or black) mustard seeds.
Lacto-Fermented Beer-Thyme Grainy Mustard https://traditionalcookingschool.com/food-preparation/recipes/dips-spreads/3-fermented-mustard-recipes/