In the pantheon of condiments, mustard runs historical laps around relative newbies like ketchup, with recipes dating back thousands of years to when Romans would mix crushed mustard seeds with unfermented grape juice (must). The resulting spicy flavor was called “burning must” or mustum ardens in Latin—hence mustard. Making mustard with beer may be a more recent revelation, but the flavors are a natural match, and Adam Dulye, executive chef for the Brewers Association, has plenty of experience. “I’ve been making beer-based mustards for years, and the range of flavors you can get from the breadth of beer styles today still amazes me,” says Dulye. In his book, The Beer Pantry, Dulye suggests using a malty brown ale in this easy home recipe, perfect for topping bratwurst and burgers.
¾ cup brown mustard seeds
1¼ cups yellow mustard seeds
2 cups distilled white vinegar
¼ cup beer, such as a brown ale
2 Tbsp. kosher salt, or to taste
2 Tbsp. granulated sugar
2 Tbsp. honey
1 cup cold water, or more if needed
Tools: Food processor or blender, nonreactive glass or plastic container, large bowl, rubber spatula, jars for storage
In a food processor or blender, pulse the mustard seeds until three-quarters of them are broken up, or at least half have turned into powder. is can be adjusted depending on how smooth or coarse you want your final mustard to be.
Transfer the seeds to a nonreactive glass or plastic container and add the vinegar, beer, salt, sugar and honey. Stir until the mixture is well incorporated, then cover the container and refrigerate for at least 72 hours.
Put the mustard in a large bowl and begin adding cold water, one tablespoon at a time, while mixing with a rubber spatula. Continue to add the water until you reach your desired consistency. Taste for seasoning and add more if needed.
Transfer the mustard into sealable jars and store in the refrigerator. It will keep for at least a month or longer.
Recipe reprinted with permission from The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food by Adam Dulye with Michael Harlan Turkell. Copyright 2018 by W&P. Published by Dovetail Press.
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