Spicy Beer Mustard
Provided By:
Sean
Source:
Food and Wine Magazine
Style:
German
Type:
Sauce
Serves:
Serveing Size:
Cal/serving:
Ingredients:
-
2 cups dark beer (divided)
-
1-1/2 cup malt vinegar
-
1/2 cup yellow mustard seeds
-
1/2 cup black mustard seeds
-
5 Tbsp Honey
-
1/2 cup dark brown sugar
-
2 tsp salt
-
2 tsp allspice
-
3/4 tsp turmeric
-
1 cup ground dried mustard
Instructions:
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In a 1.5 quart or larger bowl, combine the yellow and black mustard seeds, 1-1/2 cups (1 bottle) of the beer, and the malt vinegar. Refrigerate overnight.
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In a saucepan, combine 1/2 cup dark beer (1/3 bottle - you can drink the rest!), the honey, brown sugar, salt, allspice, and turmeric and bring to a boil. Let cool.
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Combine the seed mixture, boiled sauce, and dried mustard in a blender and puree.
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Refrigerate overnight before serving.
Notes:
You can use pretty much any dark beer for this recipe. I used Sierra Nevada Porter, and the magazine article said that the chef who created it uses a German doppelbock.
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