Honey-Beer Mustard

We enjoy sweet mustards, but too often the sugar overrides the other flavors. Here we use a dollop of honey and the yeastiness of a good brew to balance the robust mustard blend, which also features a slightly coarse texture and a hint of heat.

 

MAKES ABOUT 2 CUPS

 

½	cup plus 2 tablespoons yellow mustard seeds
¼	cup dry mustard
½	cup malt vinegar, preferably, or cider vinegar
1	cup light- to medium-bodied beer
3	tablespoons honey
2	teaspoons salt
¼	teaspoon cayenne pepper

In a small bowl, combine the mustard seeds and mustard with the vinegar and cover it. Let the thick mixture sit at room temperature for at least 1 hour and up to several hours, during which time its pungency mellows a bit.

In a blender, preferably, or a food processor, combine the mustard mixture with the remaining ingredients and blend to a coarse purée. Refrigerate the mustard for at least a day, then taste and adjust the seasoning if you wish. It keeps indefinitely covered and refrigerated.