Spicy Beer Mustard

Spicy Beer Mustard
  • Yield:Makes about 3 cups
  • Active time:15 minutes
  • Total time:16 hours
  • Rated: 4.0

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.

Ingredients

  • 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

Directions

  1. 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. 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. 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.