Black Mustard

Tags: Let's Dish
  • Servings: 2-1/2 cups
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 2 Tablespoons red wine vinegar
  • 1/2 cup balsamic vinegar
  • 1 cup very dark beer
  • 2 teaspoons salt
  • 2 Tablespoons molasses


1. Soak mustard seeds in vinegars and beer. Let sit at room temperature for 12 hours.

2. The next day, place all ingredients in a blender. Puree until the mustard has become smooth, but still with some pieces of mustard seeds left.

3. Refrigerate for up to 2 weeks.

Accompanying recipe: Sheboygan Style Bratwurst with Black Mustard


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