Homemade English Ale Mustard With Garlic Recipes

HOMEMADE MUSTARDS

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

BUTTERY ALE ASPARAGUS

Steps:

• Melt butter in a large skillet over medium heat. Add garlic and saute for 1 minute. Add the ale and cook until the ale has reduced by half.
• Whisk in mustard and mix in until incorporated. Add the asparagus and season with salt and pepper. Cook for another 3 minutes until the asparagus is heated through. Transfer to a serving bowl and serve immediately.
• Servings: 4

BEER MUSTARD

Steps:

• In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.
• Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved.
• Add the vinegar solution to the beer soaked mustard seeds. Mix well.
• Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For pasty, smoother consistency continue to process until satisfied.
• Transfer the beer mustard to jars or glass containers with air tight lids and refrigerate. Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.
• The mustard will keep well refrigerated for up to three months.

ENGLISH MUSTARD

Steps:

• Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
• In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
• Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
• If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
• Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
• Enjoy!

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

HOMEMADE ENGLISH ALE MUSTARD WITH GARLIC

Steps:

• Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.
• Transfer the ground seeds to a bowl and add the flour, crushed garlic and salt.
• Gradually whisk in the ale until it takes on a smooth, creamy consistency.
• Spoon the mustard into sterilised jam jars and secure with well-fitting lids.
• Leave to mature for at least 2 weeks in a cool place before tasting.

SPICY BROWN MUSTARD RECIPE

Steps:

• Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
• Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.

HOMEMADE MUSTARD

Steps:

• Place the mustard seeds, vinegar, white wine and 2 teaspoons of sea salt in a glass bowl and cover with clingfilm. Set aside for 3 days.
• On the third day, place all the ingredients in a food processor, picking the tarragon leaves first, then blitz until smooth. Add a few splashes of water to loosen, if needed.
• Taste, adjust the seasoning if necessary, then store in a sterelised jar - it will keep in the fridge for up to a month.