Mustard tops my list for varieties I want to explore in the Sauced column. So far I've only tried the all-American yellow mustard but 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.
So now that's another mustard down, but with so many more still to go, what should be next?
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Spicy Beer Mustard
About This Recipe
|Yield:||Makes about 3 cups|
|Active time:||15 minutes|
|Total time:||16 hours|
- 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
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.
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.
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.