Web1 teaspoon garlic powder ½ teaspoon smoked paprika ¾ cup milk 1 cup beer lager preferred, see Notes for gluten free 2 teaspoons spicy brown mustard 2 ½ …
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WebWhen in doubt, lower the heat. Whisk in the garlic powder, dijon mustard and beer (gradually) until evenly blended and smooth. Transfer to a small cast iron skillet …
Step 1. Combine the brown and yellow mustard seeds in a jar, measure out the beer and add it, stir well together, close the lid and refrigerate for at least 12 hours. If you allow 24 hours you will have better results. During this soaking time the seeds will absorb all the beer and become infused with its flavors. Step 2.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder.
If you want really spicy mustard add extra heat by way of cayenne or red pepper flakes at the time you add the vinegar, salt and sugar. Start with just a pinch since the mustard seeds are already very spicy. Add garlic (finely minced or garlic powder) or herbs (very finely minced if fresh) at the time you add the vinegar, salt and sugar.
Generally most brands of mustard are going to be low carb! But some will sneak in sweeteners so just check the label if you aren’t sure. Otherwise, use your favorite brand! Does this BBQ sauce taste like mustard? Yes! It is a mustard based sauce, so if you don’t like mustard this probably isn’t for you.