English ale mustard

Simon Rimmer's tongue-tingling mustard elevates everyday dishes into a memorable treat
By Simon Rimmer
English ale mustard
  • Rating:
  • Serves: Makes 2 x 150ml jars
  • Prep Time: 10 minutes plus 2 weeks maturing
  • Effort: easy


  • 100 g whole yellow mustard seeds
  • 15 g plain flour, sieved
  • 2 tsp fine sea salt
  • 175 ml English light ale


1. Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.

2. Transfer the ground seeds to a bowl and add the flour and salt. Gradually whisk in the ale until it takes on a smooth, creamy consistency.

3. Spoon the mustard into sterilised jam jars and secure with well-fitting lids. Leave to mature for at least 2 weeks in a cool place before tasting.

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