Cooking With Beer - Spicy Beer Mustard

I want to start putting more food and beer articles from myself and other sources, so here is a recipe for cooking with beer that will have you making a great mustard.

Most people that are really into beer, especially those who make beer, love to cook. You might as well cook from scratch when the recipes are easy like this one for spicy beer mustard.

I came across this recipe from the seriouseats.com website and this homemade mustard recipe was created by  Joshua Bousel.

Mustard tops my list for varieties I want to explore in the Sauced column. So far I've only tried the all-American yellow mustard but with a pastrami curing in the fridge for a weekend smoke, this was the perfect time to try out another mustard to make a nice slather for the rye that pastrami would soon adorn.

A spicy beer mustard seemed like a good choice, which I started in a traditional fashion by soaking mustard seeds in vinegar along with a nice dark beer.

After an overnight of soaking, the seeds and their soaking liquid were blended with sugar, honey, salt, turmeric, and allspice into a lightly textured, medium-thick yellow mustard.

While the mustard had quite a bite when tried alone, eaten in the sandwich, it had just the right amount of spice with a very slight sweetness that was an excellent complement to the salty pastrami.

So now that's another mustard down, but with so many more still to go, what should be next?

Ingredients

serves Makes about 3 cups, active time 15 minutes, total time 16 hours

• 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

1. In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and place in the refrigerator overnight.
2. In a small saucepan, mix together remaining ½ cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil over medium heat, remove from heat, and let cool slightly.
3. In the jar of a blender add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth. Transfer to an airtight container and refrigerate overnight before using.

I hope you enjoy this homemade mustard recipe for cooking with beer, and let me know if you have any you would like to share, please let me know.

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