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Spicy Brown Beer Mustard

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The very easy tasty spicy brown beer mustard. It's just measuring and mixing.  Only cooking part is a simmering the beer and adding the mustard seeds at the very beginning.  I like a grainy mustard so the step that uses a food processor (or blender), be careful and only process until you reach your desired amount of whole graininess.
Works great as a simple dip, for that Dog at the ball game, or fine to cook with.  Many times I do a mustard coating on a meat to hold seasonings and add a crust.  Like this Christmas when I made a mustard/pistachio crusted Ham (but that's a post for another day (soon))!  SO tasty, SO useful!
Ingredients
  • 1 Bottle English Porter Style (or substitute Stout) Beer. 
  • 1/2 Cup Brown Mustard Seeds
  • 1/2 Cup Yellow Mustard Seeds
  • 1 Cup Water
  • 1/2 Cup Malt Vinegar
  • 3/4 Cup Brown Sugar, packed
  • 1/4 Cup Dry mustard powder
  • 2 TBS Onion Powder
  • 1 TBS Creamed Horseradish
Cooking Directions
  1. Combine beer and mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. Meanwhile, Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Place mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. When you process the beer gorged seeds, the volume will expand 3 or 4 times the original
  3. Transfer mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard, onion powder and creamed horseradish. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
  4. Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  6. Serve as Condiment or use to add SPICY Deliciousness to ay recipe calling for mustard.... AND ENJOY!
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