Pangaea Beer-Infused Mustard

Submitted by Pangaea

"This mustard is infused with bittersweet beer and given an international spin. Toasting the black mustard seeds pull out some of the heat and give the mustard a slightly nutty flavor. But don't worry, the heat is added back in with the inclusion of wasabi. It's quite spicy, but in a good way. A little goes a long way with this recipe."

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 1 cup

ingredients

• 3 tablespoons yellow mustard seeds
• 2 tablespoons black mustard seeds
• 1⁄4 cup white vinegar
• 1⁄3 cup beer, sweet but hoppy beer, like a Double IPA
• 3⁄4 teaspoon sea salt
• 1⁄4 teaspoon whole green peppercorn
• 1 pinch garlic powder
• 1 pinch onion powder
• wasabi, to taste

directions

1. Toast the black mustard seeds in a dry skillet over medium-high heat until they turn slightly gray and become fragrant.
2. Combine all ingredients in a bowl, except wasabi paste, and cover.
3. Refrigerate overnight.
4. Transfer mixture to a food processor and blend until desired mixture is achieved. It can be left chunky or blended smooth depending on preference.
5. Add wasabi, a pinch at a time, to the mixture and stir in completely, tasting until desired heat is achieved. Keep in mind that mustard heat diminishes over the first few weeks.
6. Transfer to an airtight container and store in refrigerator.