FRENCH BEER MUSTARD
Provided by Geoffrey Zakarian
Categories condiment
Time 1h
Yield about 2 cups
Number Of Ingredients 7
Steps:
- Add the beer and honey to a saucepan, set over medium-high heat and bring to a simmer. Simmer until reduced to a thick and glossy glaze, about 15 minutes. Refrigerate until cooled completely.
- Once cooled, combine with the Dijon mustard, whole-grain mustard, mayonnaise and salt and pepper to taste in a medium bowl. Serve with soft or hard pretzels.
BEER MUSTARD
Steps:
- Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels.
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
BEER MUSTARD
An easy to follow recipe for basic beer mustard. Choices of craft beer discussed as well as adding additional flavors - spice, heat or sweetness.
Provided by CraftBeering
Categories Cooking with Beer
Time 10m
Number Of Ingredients 6
Steps:
- In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.
- Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved.
- Add the vinegar solution to the beer soaked mustard seeds. Mix well.
- Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For pasty, smoother consistency continue to process until satisfied.
- Transfer the beer mustard to jars or glass containers with air tight lids and refrigerate. Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.
- The mustard will keep well refrigerated for up to three months.
Nutrition Facts : Calories 10 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tbsp, Sodium 155 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPICY BAVARIAN BEER MUSTARD
Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 10
Steps:
- In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
BREWHOUSE BEER MUSTARD
Provided by Food Network
Categories condiment
Time P1DT2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- 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.
BREWHOUSE BEER MUSTARD
Provided by Food Network
Categories appetizer
Time P1DT2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- 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.
HORSERADISH BEER MUSTARD
This mustard, from "Tart and Sweet," by Jessie Knadler and Kelly Geary, is easy, fiery and great. Use it to elevate a simple dinner of sausages, roast chicken or steak.
Provided by Julia Moskin
Categories condiments, dips and spreads, sauces and gravies
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 3 grams
BEER AND HORSERADISH MUSTARD
Provided by Bruce Aidells
Categories Sauce Beer Vegetarian Low Cal Horseradish Oktoberfest Low Cholesterol Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl. Let mixture stand at room temperature 3 hours.
- Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms. Transfer mixture to medium metal bowl. Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to airtight container. Cover and chill until cold. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Sold at specialty foods stores, Indian and Asian markets, and online at thespicehouse.com. If unavailable, use yellow mustard seeds instead.
BEER MUSTARD
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.
Provided by barefootmommawv
Categories Easy
Time P1DT1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- 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.
Nutrition Facts : Calories 306.6, Fat 13.8, SaturatedFat 0.7, Sodium 905.4, Carbohydrate 27.5, Fiber 7.6, Sugar 7.9, Protein 12.8
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- In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
- In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.
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