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Recipe courtesy of Snake River Brewing Co.

Show: Rachael Ray's Tasty Travels

Episode: Best Pubs

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Total:: 26 hr
Prep:: 15 min
Inactive:: 24 hr
Cook:: 1 hr 45 min

Yield:: 4 to 6 servings

Level:: Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Brewhouse Beer Mustard
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M1DT2H0M0.000S
Yield: 4 to 6 servings
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