Photo: Brewhouse Beer Mustard Recipe
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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By karma debt
on December 15, 2011
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I have to disagree with the other reviewers... I've been making this mustard for three years now and have even included it in holiday baskets. Everyone loves it!
With that being said, the recipe does need a few modifications. First, use half brown and half yellow mustard seeds. Next, use a dark beer, perhaps a porter or stout -- something that is not bitter or hoppy. We then pulse ours seeds a bit more in the food processor to release more of the mustard flavor. Be sure to simmer it in a double boiler -- we've tried it in a regular pan on lower heat but it just doesn't come out as well. You will likely need to cook it a bit longer than 90 minutes to get it to the desired consistency. Once it has thickened up, if it has a bitter flavor, add a little bit more salt (not more than another tsp to even out the bitterness. But, remember that the flavor of the mustard is going to change within the first 24-48 hours after making it.
By Chris Burgess
Fairhope, AL
on September 04, 2011
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Too much vinegar!
By smasini_4503402
Chicago, IL
on August 17, 2007
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I should have read the little disclaimer at the bottom of the recipe that says the recipe has been scaled down from a bulk recipe and has not been tried by the Food Network Kitchens. LESSON LEARNED! I followed the recipe exactly. It was easy and the final product looked great, but tasted only of vinegar. You definitely do not need 1 1/3 cups vinegar in this recipe. I will try this again and only use maybe 1/2 cup.
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