Philippe's the Original Hot Mustard

⏱ 6 mins 🍽 1/2 cup 🏷 < 15 Mins

This is a recipe for the celebrated hot mustard served at Philippe's in Los Angeles, known for its French Dip sandwich. The intensely flavoured condiment combines dry mustard, vinegar, beer, and garlic, with turmeric for colour. It requires mixing over heat for 6 minutes and must be sealed in a jar for at least 1 day to mature. Once prepared, it keeps in the refrigerator for a minimum of 2 months. Preparation is advised outdoors or in a space with excellent airflow due to its potent fumes.

Philippe's the Original Hot Mustard

Ingredients

  • 4 tablespoons Coleman's dry mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons beer
  • 1 garlic clove
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1 tablespoon olive oil

Method

  1. Combine the dry mustard, white wine vinegar, and flat beer in a heavy pot over medium heat, whisking them together.
  2. Mince the garlic clove directly into the mixture using a press.
  3. While whisking continuously, incorporate the sugar, salt, and turmeric into the pot.
  4. Should you wish to reduce the mustard's intensity, whisk in 1 tablespoon of olive oil.
  5. Transfer the finished mustard into a jar, seal it, and allow it to rest for at least 1 day.
  6. The mustard will keep when stored in the fridge for at least 2 months.

Nutrition (per serving)

Sodium2336500 mg

Recipe details

Category< 15 Mins
Authorpjsilk