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
HOMEMADE BEER-SPRING ONION MUSTARD
Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h45m
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Heat a large skillet over high heat. Add safflower oil, and swirl to coat. Reduce heat to medium. Cook Vidalia onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar, and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.
BEER MUSTARD
Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P15DT20m
Yield 48
Number Of Ingredients 9
Steps:
- Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
- Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Refrigerate the jars of mustard for 2 weeks before using.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.1 g, Fat 1 g, Fiber 0.7 g, Protein 1 g, Sodium 49 mg, Sugar 0.8 g
BEER MUSTARD
Steps:
- Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels.
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