Best Homemade English Ale Mustard With Garlic Recipes

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.

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.

ENGLISH MUSTARD FROM SCRATCH

Steps:

• In a non-reactive container, combine mustard seeds with beer 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 creamy, four to six minutes.
• Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
• Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.

ENGLISH MUSTARD

Steps:

• Put the mustard seeds in an electric grinder and grind to a fine powder. Transfer to a bowl and sift in the flour and the salt. Mix together well. Gradually beat in the beer to make a smooth paste.
• Spoon the mustard into sterilized jars. Seal the jars and label. Keep in a cool dark place for 2 weeks before using to allow the flavours to develop.

GRANDMA'S HOMEMADE MUSTARD

Steps:

• Stir dry ingredients together.
• Add in vinegar a little at a time.
• Store in the fridge for a week to age and blend the flavors. Keeps and freezes well.

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!

ENGLISH BEER MUSTARD

Steps:

• In a glass or pottery bowl, blend the mustard seed, mustard powder and water.
• Let stand for twenty minutes.
• Add the remaining ingredients, then store in the refrigerator, covered, for 48 hours.
• The mustard will seem watery at first but will'set'.
• Do not jar the mustard for at least 2 days, to let the consistency stabilize.
• Stir well.

AMISH HOMEMADE MUSTARD

Steps:

• Mix all ingredients with a wire whisk in the top of a double boiler.
• Bring to a boil on stovetop over medium heat.Then continue to lightly boil until thick.
• After this has thickened remove from heat and sprinkle a little turmeric in and blend to add more of a yellow color.

ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD

Steps:

• Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
• In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
• Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.