Feb 28 2014
Mustard is one of my favorite condiments. I like it on about any sandwich and will even add a good tablespoon to my chili right before eating it. At any one time I usually have 4 kinds on hand. My favorite standard yellow is Plochmans, I like Dijon, country style and good German style. My favorite lately was German Lowensenf Extra and just bought some Dusseldorf style that is good. The grocery quit carrying the Lowensenf.
I think it was last year I made some homemade that was supposed to be German style but I didn’t care for it. I found a new recipe that sounded good to me. I am not sure where the recipe came from, I found it at 4 or 5 places on the net and all were almost exactly alike so I think it is safe to post here.
I got the mustard seeds soaking in the beer and apple cider vinegar for overnight in the fridge. After baking a loaf of bread this morning I made up the mustard. I made mine smooth and thought it came out great, just the right amount of heat for me. It makes the right amount for one family, just over a pint. I will make this recipe again.
Ingredients except the vinegar
Smokin Don
Recipe:
Spicy beer mustard
Ingredients
Makes just over a pint
• 1/3 cup yellow mustard seeds
• 1/4 cup brown mustard seeds, I didn’t have brown so used all yellow
• 1/2 cup cider vinegar, I used organic
• 1 cup dark beer, divided, I used Leinenkugels Hoppin Helles
• 3 tablespoons dark brown sugar
• 2 tablespoons honey
• 1 teaspoon Kosher salt, used Hawaiian red sea salt
• 1/2 teaspoon turmeric
• 1/8 teaspoon ground allspice
• 1 heaping teaspoon of ground yellow mustard
Procedures
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 and remove from the heat to cool.
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.
Note: Since I didn’t have brown mustard seeds I wasn’t sure it would be hot enough so added the ground yellow mustard. I also thought I could add some horseradish if needed. It came out with enough heat for me.
I did mine in a food processor and made it pretty smooth; you can make it as grainy as you want.
I made some German style mustard last year but it was not that great. This is a good recipe and will use it in the future. To me it tasted similar to Lowensenf or Dusseldorf.