Beer Mustard

It would seem I have tired of abusing the people of the Gobi desert, in favor of the Germanic tribes.

Being left to my own devices, I find I must develop better devices; as such I have decided to celebrate Oktoberfest, somewhat belated.

With all the sausages, fries, and pretzels, one must have something to dip them in. A good strong mustard, with a background of beer, and perhaps a kick of chili pepper or horseradish.

From Wikipedia:

Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy.

Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.

Beer Mustard

Kicky, Tasty, and perfect to dip fries or pretzels. Ready for Octoberfest

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Prep Time 1 day d

Cook Time 10 minutes mins

Resting time 2 days d

Course Condiment, Ingredient, Sauce

Cuisine German, Global

Servings 1 cup

Calories 873 kcal

Ingredients

  

1x2x3x

• 1/2 cup Dark beer Good Stuff
• 1/3 cup Brown Mustard Seeds Whole please
• 1/3 cup Yellow Mustard Seeds Whole please
• 2 tbsp Brown Sugar
• 1/2 cup balsamic vinegar
• 1 tbsp Honey
• 1/2 tsp Kosher Salt
• 1/3 cup ground mustard
• 1 ea Jalapeno Pepper Wash, stemmed. (optional)
• 2 tbsp Horseradish (optional)

Instructions

 

• In a clean glass bowl, add mustard seeds and beer, and stir to combine
• Cover and refrigerate overnight. 
• Put the hydrated seeds in a blender. Pulse until coarsely chopped.
• Pour into a saucepot.
• Add the ground mustard, brown sugar, balsamic vinegar, balsamic vinegar, and salt.
• Bring to a boil, then immediately turn off the heat.
• Add to a clean jar and cap
• Age 2 days in the refrigerator

Notes

The most important thing about homemade mustard is to allow it to sit for two days before using it. This will allow for the bitter flavor to dissipate from the mustard.

If you want spicier mustard, add chiles or horseradish to the mixture before grinding it. If you want a mild flavor, you can add more sugar and honey to cut through the heat of the seeds.

Nutrition

Calories: 873kcalCarbohydrates: 100gProtein: 29gFat: 39gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gSodium: 1344mgPotassium: 1079mgFiber: 14gSugar: 69gVitamin A: 44IUVitamin C: 16mgCalcium: 361mgIron: 11mg

Keyword Beer, Mustard, Sauce

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