Wingin’ It: Buffalo Bills at Cleveland Browns, stadium mustard

Being a fan can be the kind of hard work that builds an appetite. That’s why Buffalo Rumblings brings you a recipe every week to pair with the Buffalo Bills’ upcoming opponent, featuring a custom wing sauce to make it more “Buffalo.” Our opponent this week: the Cleveland Browns.

Another week, another condiment. As suggested by Kendrick #3 and confirmed to be Cleveland’s signature food item on Hidden America with Jonah Ray, I’m not sure I had a better choice. And, as a mustard lover myself, I looked forward to diving into the secrets of homemade.

As an aside, when researching these I usually end up pulling ideas from multiple recipes. In this case I found a mustard primer that was so thorough I cast aside all the false mustard prophets. I changed the recipe to meet our specific needs, but everything you could ever want to know about homemade mustard can be found here.

Buffalo'd Stadium Mustard

Serves: Many
Active Time: 30 minutes
Total Time: 12.5 hours

Ingredients

Buffaloed stadium mustard
1/2 cup beer*
3 Tbsp hot sauce
3 Tbsp honey
1 tin (57 grams) Colman’s mustard powder**
6 Tbsp mustard seed
2 tsp salt
1 tsp black pepper
1 Tbsp garlic powder
1 tsp turmeric
1 tsp dill weed
2 Tbsp apple cider vinegar

You’ll need: Blender

Directions

1. Prepare mustard: Add beer, hot sauce, and honey to a large bowl and whisk together thoroughly***.
2. Pulse mustard seeds in blender for 5-10 seconds. You don’t want a lot of whole seeds, but you don’t want powder either—a rough grind is ideal.
3. Add ground mustard seeds and all other ingredients to the bowl and combine thoroughly.
4. Rest mixture in bowl for 7 min; add vinegar and combine.
5. Cover and refrigerate overnight.

Wingin’ It Tips

*As the linked “mustard primer” notes, changing the liquid changes the mustard. I used an ale but feel free to experiment. Also, since this recipe doesn’t necessarily include heating, it will contain some alcohol. For anyone under 21 or serving to someone else under 21, you can use water or non-alcoholic beer.

**I recommend using Colman’s for easy measuring (using the entire tin) and to account for the extra liquid this recipe uses. Otherwise shoot for about ¹⁄₂ cup of powder if using something other than the recommended item.

***Because we do add a little extra liquid to this recipe it can be a little thin. For fuller flavor and a thicker mustard, heat the liquid ingredients in a medium sauce pan on MED heat for 5-10 min to reduce some of the liquid. You’ll be aiming to reduce it by 1 Tbsp or 2 Tbsp at most. Refrigerate liquid for 30 min and follow the rest of the recipe. Alternatively, you can cut down on the hot sauce or beer slightly.