Lavender-Honey Mustard

February 2nd, 2011 § 0 comments

Makes 2 cups mustard

INGREDIENTS

1 cup Brasserie Dupont Bière de Miel biologique (Belgium) or any Belgium style honey beer
½ cup malt vinegar
¼ cup black mustard seeds
¼ cup dry mustard
¼ cup honey
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lavender flowers

DIRECTIONS

In a medium bowl whisk together beer, vinegar and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, honey, salt & pepper. Blend until a creamy mustard consistency is formed. Transfer to a small bowl and stir in lavender and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of dry mustard.

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