Try this honey mustard recipe on your burgers, hot dogs, steaks, or even French fries.
In a large glass bowl. combine mustard powder and sugar. Stir in 1 cup (250 ml) of the Samuel Adams Boston Lager until smooth. Let stand for 30 minutes. Whisk in remaining beer until smooth. Stir in yellow and black mustard seeds, vinegar, and 1 Tbsp (15 mL) of the honey.
Cover and refrigerate, stirring occasionally and adding a little water (if required) to keep mustard seeds moist for 48 hours.
Transfer mustard mixture to food processor. Add remaining honey, kosher salt, turmeric, cayenne, allspice, and mace. Process for about 5 minutes or until mustard seeds start to become creamy.
Transfer to an airtight glass jar or container and refrigerate for 1 week.
Open the jar and taste (stir in a little more honey if you like it sweeter). Serve with your favorite burgers, sausages, hot dogs, and wherever else you like to use your mustard.
Serving Size 2 1/2 cups