Ingredients
- 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
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Pattie T.
St. Louis, MO
on January 06, 2006
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I didn't think this was all that much trouble, but hated the results. Vinegary tasting and too seedy for our liking. I ended up adding sugar to cut the vinegar, and a healthy squeeze of yellow mustard just to give it some moisture and make it spreadable and palatable. I am not new to mustard making, but this is not a recipe worth repeating even with the additions.
Read all 1 reviews