Horseradish Beer Mustard Recipes

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BEER MUSTARD



Beer Mustard image

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

1/2 cup brown mustard seeds*
1/2 cup yellow mustard seeds
4 oz malty ale or lager (see recommended beer styles)
8 oz apple cider vinegar (or malt vinegar)
2 tsp salt
6 tsp brown sugar

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



Horseradish Beer Mustard image

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

1/2 cup dry mustard, such as Colman's
1/3 cup sweetish dark beer, such as Brooklyn Local 2 or Negra Modelo
1/2 cup drained prepared horseradish
1 tablespoon brown mustard seeds
Salt and pepper, to taste

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



Beer and Horseradish Mustard image

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

1 cup lager beer, divided
2/3 cup malt vinegar or red wine vinegar
1/3 cup whole brown mustard seeds* (about 2.2 ounces)
2 tablespoons dry mustard (such as Colman's)
1/4 cup prepared white horseradish
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon honey
1/4 teaspoon caraway seeds, finely ground in mortar with pestle or in spice mill
2 teaspoons cornstarch mixed with 1 tablespoon water

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



Brewhouse Beer Mustard image

Provided by Food Network

Categories     condiment

Time P1DT2h

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup mustard seeds
2 cups lager beer
1 1/3 cups malt vinegar
1/2 teaspoon ground allspice
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 1/4 tablespoons sugar
1 tablespoon dry mustard
1 tablespoon minced garlic
2 tablespoons horseradish

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



Spicy Horseradish Mustard image

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

1 1/2 cups cider vinegar
1/2 cup dry mustard
1/4 cup yellow mustard seeds
2 cloves garlic, minced
2 tablespoons prepared white horseradish, drained
2 teaspoons salt
1 teaspoon packed light-brown sugar

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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