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Beer & Horseradish Mustard




Source of Recipe


the web


List of Ingredients




¼ cup whole brown mustard seeds
¼ cup whole yellow mustard seeds
1 cup beer (I use darker, full flavored beers such as Scotch Ale, Porter, etc. although the published recipe calls for lager. Bocks & Dopplebocks would also be good.)
2/3 cup vinegar (I use malt vinegar or cider vinegar, published recipe calls for red wine vinegar)
¼ tsp allspice
1 tsp coarse ground black pepper
1 tsp minced garlic (I tend to go a bit heavier with the garlic)
4 T horseradish
2 tsp sugar
1 tsp salt

Recipe



Mix both mustard seeds, half the beer and all the vinegar in a bowl and let sit for at least 3 hours to soften the seeds. I usually let sit overnight. Put the mixture in a blender and add the remaining ingredients. Process to a course consistency. Scrape the mixture into a double boiler. Stir mixture over simmering water for 5-10 minutes until it begins to thicken but not quite as thick as commercially prepared mustard. Scrape mustard into a jar and let cool. It will thicken as it cools. If mustard seems to thick after cooling add more beer or vinegar. Cap the jar and keep in the fridge where it will last indefinitely.

Personal notes: I find it much easier to skip the blender and put all the ingredients straight into the double boiler and process with one of those hand held blenders. That works slick. If you don’t have one of those, a food processor would work ok too. This goes great on sausages, roast beef, whatever. This is the one I get the most requests for.