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Recipe courtesy of Snake River Brewing Co.

Brewhouse Beer Mustard

  • Level: Intermediate
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    227
    Total Fat
    10
    Saturated Fat
    1
    Carbohydrates
    18
    Dietary Fiber
    4
    Sugar
    6
    Protein
    8
    Cholesterol
    0
    Sodium
    558
  • Total: 1 day 2 hr
  • Prep: 15 min
  • Inactive: 1 day
  • Cook: 1 hr 45 min
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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

  1. In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
  2. 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.

Show: Rachael Ray's Tasty Travels
Episode: Best Pubs

Categories:

Dip Vegan

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3 Reviews
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Anonymous

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! <br /><br />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.

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