Beer Mustard
This homemade mustard recipe strikes the perfect balance between sweet and tangy, with a hint of beer adding depth of flavor. Make a batch of this flavorful condiment to elevate your favorite dishes, from sandwiches to grilled meats. With just a few simple ingredients, you can enjoy the zesty kick of freshly made mustard any time you desire.
— Constant Cookbook
Ingredients
- 1/2 cup dry mustard
- 1/2 cup amber or dark beer
- 2 Tbs. cider vinegar
- 1/2 tsp. salt
- 1/4 cup sugar
- 1 Tbs. mustard seeds, toasted
- 1 egg, beaten
Instructions
- In a nonreactive bowl, whisk together the mustard, beer, vinegar and salt until smooth. Cover and let stand for at least 2 hours or up to overnight.
- Transfer to a nonreactive saucepan and set over medium-high heat. Whisk in the sugar, mustard seeds and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber yellow and strong. Let cool.
- Use immediately or cover tightly and store in the refrigerator for up to 1 month. Makes about 3/4 cup (6 fl. oz./180 ml).
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009)
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