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.
- 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.