BEER MUSTARD
An easy to follow recipe for basic beer mustard. Choices of craft beer discussed as well as adding additional flavors - spice, heat or sweetness.
Provided by CraftBeering
Categories Cooking with Beer
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 10 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tbsp, Sodium 155 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HORSERADISH BEER MUSTARD
This mustard, from "Tart and Sweet," by Jessie Knadler and Kelly Geary, is easy, fiery and great. Use it to elevate a simple dinner of sausages, roast chicken or steak.
Provided by Julia Moskin
Categories condiments, dips and spreads, sauces and gravies
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 3 grams
BEER AND HORSERADISH MUSTARD
Provided by Bruce Aidells
Categories Sauce Beer Vegetarian Low Cal Horseradish Oktoberfest Low Cholesterol Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl. Let mixture stand at room temperature 3 hours.
- Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms. Transfer mixture to medium metal bowl. Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to airtight container. Cover and chill until cold. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Sold at specialty foods stores, Indian and Asian markets, and online at thespicehouse.com. If unavailable, use yellow mustard seeds instead.
BREWHOUSE BEER MUSTARD
Provided by Food Network
Categories condiment
Time P1DT2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.
SPICY HORSERADISH MUSTARD
Provided by Gale Gand
Categories Condiment/Spread Sauce Food Processor Mustard Picnic Vegetarian Horseradish Vegan
Yield Makes 6 (4-ounce) jars
Number Of Ingredients 7
Steps:
- In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)
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