Beer Mustard

Submitted by barefootmommawv

"I'm not sure where I got this recipe from. I wanted to post it here for safe keeping. I will be making this for my Christmas baskets. The prep time is allowing for the soaking process."

 

• Ready In: 25hrs 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 236.59 ml mustard seeds
• 473.18 ml lager beer
• 315.37 ml malt vinegar
• 2.46 ml ground allspice
• 9.85 ml fresh ground black pepper
• 9.85 ml kosher salt
• 18.48 ml sugar
• 14.79 ml dry mustard
• 14.79 ml minced garlic
• 29.58 ml 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.
3. Place the soaked seeds in a food processor and pulse 7 to 8 times.
4. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
5. Cook about 90 minutes, stirring occasionally.
6. Remove from heat and let cool, then refrigerate.

Reviews

[LizzieLou]

Great recipe, my husband and i both really like it. I have made it to give to family for the holidays this year too - i left out the allspice though, i'm just not much of a fan.

 

[realbirdlady]

This is a nice spicy mustard, with a pleasant texture and appearance. It was very spicy when the ingredients were first combined, so I omitted the horseradish. The flavor did mellow out a bit with cooking, but it still plenty hot for my taste. I used Shiner black lager, but unfortunately wasn't able to distinguish any addition it made to the taste. I also felt uncertain about the food processor step - I wasn't able to get to a stage of "cracked" mustard seeds, only from whole seeds straight to ground mustard. My yield was about 2 cups, but I think that would be more than 6 servings!