Step 1
Whisk 1/2 cup beer, vinegar, mustard seeds and dry mustard to blend in a small bowl. Let the mixture stand at room temperature for 3 hours.

Step 2
Transfer beer and mustard seed mixture to a blender; add the remaining 1/2 cup beer, horseradish, salt, pepper, honey, and ground caraway seeds. Blend on high until smooth. Transfer mixture to a medium metal bowl. Set the bowl over a saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (the mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to a small saucepan and add cornstarch mixed with water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to an airtight container. Cover and chill.

Step 3
Serve mustard with grilled veggies, sausage, and even chips!

Notes

• This recipe is inspired by Bon Appétit Magazine
• Mustard can be stored in an airtight container in the fridge for 7-10 days)

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.