Spicy Brown Beer MUSTARD


Ah Mustard... Everyone's favorite backyard condiment.  Just would not seem right to have a BBQ without that yellow squeeze bottle.

But if you dig a little deeper you will find a seemingly endless variety of mustards and their cooking duties...

"Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, salads, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world."

This particular recipe makes a deep rich mustard, flavored with a bottle of English Porter style Stout Beer.  I like shopping locally for produce and for my beer.  Kansas City's own Boulevard Brewing Company makes a Bully! Porter, just perfect to season this mustard.

Also this recipe adds a touch of horseradish.  I use a prepared creamy horseradish that mixes and blends when whisked into the other ingredients.


Love this recipe.  It is very easy, just measuring and mixing.  Only cooking part is a simmering the beer and adding the mustard seeds at the very beginning.  I like a grainy mustard so the step that uses a food processor (or blender), be careful and only process until you reach your desired amount of whole graininess.  Some like their mustard smooth and require extra processing.  Just Pule away until you are happy!

Works great as a simple dip, for that Dog at the ball game, or fine to cook with.  Many times I do a mustard coating on a meat to hold seasonings and add a crust.  Like this Christmas when I made a mustard/pistachio crusted Ham (but that's a post for another day (soon))!  SO tasty, SO useful!


OK... Here's what I did...


Spicy Brown Beer MUSTARD


Ingredients
  • 1 Bottle English Porter Style (or substitute Stout) Beer.  I used Boulevard Brewing Co's Bully! Porter.
  • 1/2 Cup Brown Mustard Seeds
  • 1/2 Cup Yellow Mustard Seeds
  • 1 Cup Water
  • 1/2 Cup Malt Vinegar
  • 3/4 Cup Brown Sugar, packed
  • 1/4 Cup Dry mustard powder
  • 2 TBS Onion Powder
  • 1 TBS Creamed Horseradish
Cooking Directions
  1. Combine beer and mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. Meanwhile, Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Place mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. When you process the beer gorged seeds, the volume will expand 3 or 4 times the original
  3. Transfer mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard, onion powder and creamed horseradish. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
  4. Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  6. Serve as Condiment or use to add SPICY Deliciousness to ay recipe calling for mustard.... AND ENJOY!


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