Cariboo Mile House Mustard

Forget the squeeze bottle from the grocery store. This is mustard with some real backbone.

Dry mustard gets mixed with brown sugar, salt, and turmeric, then moistened with a splash of white wine vinegar and flat beer until it hits that thick, creamy consistency you want.

No cooking, no fuss. Just stir, jar it up, and let the fridge do the rest.

The brown sugar rounds out the heat while the beer adds a malty depth that store-bought can’t touch.

Slather it on smoked sausages, stir it into vinaigrettes, or serve it alongside a cheese board.

Chef Tips

• Use beer that’s gone flat so it blends smoothly without foaming up. A lager or pale ale works well.
• Let the mustard chill for at least 24 hours before serving. The flavors mellow and meld overnight, turning from sharp to smooth.
• Adjust the brown sugar up or down depending on how sweet or hot you like your mustard.