Mustard is Good or Day I’m Not Keeping Track Anymore
I have posted a mustard recipe before but it’s not my favorite recipe. I have made it once and still have some left. Where as I have another recipe that I absolutely love and have made multiple times as my husband and I eat it all the time on lots of stuff. Not just sammiches. It’s this yummy Horseradish Beer Mustard and I LOVE it, as always the recipe will be at the bottom of the post.
Now I know you’re asking yourself, “Husband?! When did she get a husband? Last time she posted she had just broken up with someone?” Last time I posted I had just recently broken up with my someone. I have since gotten married. I know, fast right. Well, just hold on there a second Ms. Judgey Pants. It is actually to a man I have been with off and on for over 7 years so not that fast. We should have gotten married 5 years ago. I would link to his site but he is a slacker and hasn’t made one yet.
And I know I haven’t posted in a very very long time. And I know I’ve promised that I would post more frequently, but guess what. I’ve made those promises before and not kept them. As far as numbering my posts with whatever day I’m on? We’re too far into this blog since Day 1 for me to count anymore. So if you’re really really curious you can find out for yourself. I’m sure there’s some sort of php script or Google calculator where you can put in the date and find out how long it’s been.
Horseradish Beer Mustard
- 3 tablespoons of brown mustard seeds
- 3 tablespoons of yellow mustard seeds
- 1/3 cup of apple cider vinegar
- 1/3 cup of beer
- 1 heaping tablespoon of prepared horseradish
- 1 teaspoon of salt
- Put in in a small jar (I use a pint jar)
- Let it sit over night minimum (24 hours if you can)
- Pour it into your blender or use a stick blender (if you can fit it into the jar)
- Whizz away until you have the consistency you like
Great thing about this mustard recipe is when you’re running low you can add the old to the new while blending and get it all to the same consistency.