Homestead Collective Recipe Archive

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Stadium Mustard

1/4 c brown mustard seeds
1/4 c yellow mustard seeds
3/4 c red wine vinegar
1/2 c beer
2 tsp crushed red pepper
2 large cloves garlic, minced

1 Tbsp + 1 tsp red wine vinegar
1 Tbsp + 1 tsp beer
1 Tbsp hot sauce
1/2 tsp celery seed
1 tsp salt
1/3 tsp sugar

Combine first six ingredients in a quart jar and stir well; soak for 4 days in the dark.

Pour into a food processor, add remaining ingredients and process, starting at medium speed and increasing speed to high as it thickens. Process 10 - 12 minutes at high or until all yellow mustard seeds are ground up.

Makes about 1 pint

Adapted from Low-Fat, High Flavor Cookbook, p. 68.

This recipe was added: 3 August 2014