Dreaming of Summer

Winters here in the Tennessee Valley are often mild. Snow in the forecast sends people rushing to the grocery store for provisions, even if the prediction is for only a dusting. Valley residents learn quickly that predicting our weather is an art, not a science.

Mild though they may be, our winters are typically overcast and rainy. A few warm, sunny days always punctuate the gloom, and serve to make our longing for spring even more acute.

Thinking ahead to the summer, hamburgers and hot dogs come to mind, and both of those need mustard. If you have never tried making homemade beer mustard, you are really missing out. It is both better and cheaper than anything in the market. All you need is a kitchen scale and a blender, and you can wing it without the scale. Here are the basics. You can find the detailed recipe in Appalachian Cooking.

I like to use equal parts, about one ounce each, of brown and yellow mustard seeds. Feel free to alter that ratio or to use all of one or the other. If you don't have a scale, an ounce of mustard seeds is a bit more than two tablespoons. Exact amounts are not critical, unless you are trying to maintain a consistent flavor.

Put the seeds in a pint jar and pour over them a little more than a cup of beer. The choice of beer will make a big difference in the final product. Choose a craft IPA, rather than an American-style lager. I have had good results with several regional beers, including Sweetwater (Atlanta), Highland (Asheville), Yee Haw (Johnson City) and Depot Street (Jonesborough). I aim to make a batch soon with Hop Candy IPA from Crafty Bastard Brewery (Knoxville).

Allow the jar to sit at room temperature for 24 hours. The seeds will absorb the beer and swell. Add salt, sugar, vinegar, onion powder and dry mustard according to the recipe. Stir the mixture well and place it in the refrigerator, tightly covered. Leave it to age for a month or more.

After aging the mustard, transfer the contents of the jar to a blender. Wash the jar with hot, soapy water and set aside for the finished mustard. Blend the mustard until it is of the consistency you prefer. It can take several minutes. Be patient. I like mine on the grainy side, so I blend for about 4 minutes. The longer you blend, the smoother the finished mustard will be. After blending, return the mustard to the jar and replace it in the refrigerator. It will only get better with additional age.

You can use this same method to prepare your own Dijon mustard, using wine and wine vinegar instead of the beer mustard ingredients. Mustard is an ancient condiment, so the possible variations are endless.

Start now, and your well-aged homemade mustard will be ready to slather on grilled goodies by the Spring Equinox.