Spicy Beer Mustard
This homemade spicy beer mustard was created specifically to accompany pastrami, offering a fantastic balance of heat and subtle sweetness. An American-style condiment, it requires an overnight soak for the mustard seeds in vinegar and dark beer before blending with a spiced beer syrup. The mixture is then left to mature in the refrigerator, resulting in a flavourful spread ideal for sandwiches and charcuterie. The recipe yields approximately 3 cups of mustard.
Ingredients
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup cider vinegar
- 1 cup dark beer, divided
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 teaspoon Kosher salt
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground allspice
Method
- Combine the yellow and brown mustard seeds with the cider vinegar and 1/2 cup of dark beer in a small bowl. Cover the bowl and refrigerate the mixture overnight.
- Place the remaining 1/2 cup of beer, dark brown sugar, honey, Kosher salt, turmeric, and ground allspice into a small saucepan. Heat this mixture until it boils, then take it off the heat and allow it to cool for a short time.
- Pour the soaked mustard seeds with their liquid and the slightly cooled saucepan mixture into a blender jar. Blend the contents until completely smooth. Move the mustard to a sealed container and refrigerate it overnight prior to serving.
Nutrition (per serving)
Sodium36000 mg
Recipe details
CategoryCondiments and Sauces
Cuisineamerican
AuthorJoshua Bousel
