“Give me hot dogs, or give me death.” – Patrick Henry
That’s how it goes right? I’m all about the hot dogs as we head into Fourth of July weekend. That’s why I wanted to share this super easy DIY cider mustard for you to a. impress your friends/family at your ‘Merican cookout and b. support local breweries.
Not gonna lie – I already have six different types of mustard in my fridge. But I really wanted to make my own using a local cider after I learned how easy it is.
Mustard is fairly simple. Mustard seeds + liquid + other spices and seasonings = DIY mustard. Vinegar, beer and wine are often used as the liquid and they basically cause a reaction that brings out the flavor and heat in the mustard seeds.
I chose cider, over beer, because I am really into chicken sausages and apple flavor pairs really well with chicken. The cider I used is Freewheeler from Sociable Cider Werks in Northeast Minneapolis. It’s a dry cider made using Haralson, Honeycrisp, and SweeTango® apples from Pepin Heights Orchard in Lake City, Minn. and Willamette hops. I love this cider because it’s never cloying and it has an earthy flavor. Initially, I wanted to make this mustard with Sociable’s Spoke Wrench stout cider, which is brewed with a stout wort, but it’s not available in cans yet.
The trickiest part is getting the right balance of seeds so that your mustard is palatable, which is totally dependent on your taste. Yellow seeds are more mellow, but still sharp and tangy. Brown and black mustard seeds have more kick.
The tartness of the cider offsets the spice of the mustard and it’s really not very sweet, but there’s plenty of apple flavor.
It takes a while for flavors to meld together, so I recommend making the mustard a day before you serve it. This is a really basic combination. Feel free to switch the beer, vary the amount and type of mustard seeds, and throw in fresh herbs, honey or other seasoning.
How are you topping your dogs this weekend?
- 3/4 cup ground yellow mustard seeds
- 1/4 cup ground brown mustard seeds
- 1 cup Freewheeler cider (or other cider of choice)
- 1-3 tsp. brown sugar
- 1 tbsp. yellow mustard powder
- 1 tsp. salt
- More cider if you want to thin out the mustard
- Grind the mustard seeds using a coffee grinder or spice grinder
- Mix all above ingredients together
- Season according to taste
- Refrigerate at least 12 hours before serving
- Whole mustard seeds are sold in the bulk spices section at many grocers. I found mine at Whole Foods.
- If you like spicier mustard, add more brown or black seeds.