Homemade Ploughman’s Mustard

A great, sturdy, home-made mustard that will stand up to any sausages, meats, or cheeses.

Makes about 2 cups.


  • 2 cup dry mustard (i.e, Coleman’s)
  • 1 cup firmly packed brown sugar
  • 2 tsp salt
  • ½ tsp turmeric
  • 12 oz flat pilsner or ale


  • Airtight jar
  • Food processor or blender


  1. Place mustard, brown sugar, salt and turmeric in processor blend well.
  2. With machine running, add beer in slow steady stream and blend until mixture is smooth and creamy, stop machine frequently to scrape down sides.
  3. Transfer to airtight jar and store in refrigerator.
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