Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: Smokin Don on March 01, 2014, 12:04:30 AM
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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
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(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_2281286_zpsa82e1216.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_2281287_zps524f779c.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_2281288_zps2ed61a50.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_2281289_zps1e37986a.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_2281290_zps89b8a1e9.jpg)
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.
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WOW...That looks awesome I've never made mustard, but I do love the stuff, looks like I'll be making my first attempt at it very soon. Thanks for the recipe. ;)
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Bookmarked Don!
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Give me a pretzel and a brat, and we're in business.
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Bookmarked! My wife loves German mustards. I will be trying this one.
Art
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Who said pretzels? Gonna make some soft pretzels today..with the storm of the year coming today..I gotta do something..thanks for the recipe Don. .☆´¯`•.¸¸. ི♥ྀ.
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That looks awesome! I love spicy mustard.
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Nice and smooth looking Don. I love the color from the turmeric too. I love good homemade mustard. Thanks for the detailed recipe. I'll give it a try.
One warning about the beer choice. Be careful not to use a beer that is too bitter.
I love a good dark lager with woody tones and got some imported Dunkle (a very dark lager) back at New years. I thought I'd try some of it for homemade mustard... BIG mistake... batch ruined.
It was the absolute worst tasting mustard that has ever touched my lips.
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Thanks Don, bookmarked to give a try. Thanks for taking the time to post ;D
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O Boy O boy
thank
(https://lh4.googleusercontent.com/peQ6ENltUAXFOPc757Gl7Q8PkyUzGRzJC5JHJCTfrA4=w286-h201-p-no)
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Did you process the mustard in a water bath after making it?
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Did you process the mustard in a water bath after making it?
No most recipes I have found say just in a clean jar, sterilize if you are fussy, I don't and they say should last 3 months in fridge. Don
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Thanks,nice job,added to my list too.
People who can mustard,what is your method?
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Looks great Don!! I think I will try this one soon as I still have all the seeds from last year when you did mustard.
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Bookmarked Don!
X2!!!!
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Just got my bulk brown and yellow mustard seeds in the mail yesterday, and have them soaking in the ACV and beer as we speak!!
James cannot wait to try this, he is a mustard FIEND. He was just giddy when I showed him your pics, and he said to tell you "THANK YOU SO MUCH" before he even tries it, because he's afraid he might just weep with joy after tasting it and be unable to say thank you. (He might have just a TAD flair for the dramatic.) ::) ;D
Will let you know how it turns out! We're going to leave some of the seeds whole, since we both really like the extra texture.
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Well Don, you've got a fan for life in James! He sent me a text this morning thanking me for making him the "BEST! MUSTARD! EVERRRRR!" :) ;D Thank you for sharing your mustard adventures! :)
I did up a batch last night, following your recipe (we used Deschutes Black Butte porter, since it was on hand). He ate a good quarter of the mustard last night! (He was just aghast that you suggested to let it rest overnight in the fridge.) :) He was putting it on crackers, ham, whatever he could get his hands on. :)
(http://i965.photobucket.com/albums/ae138/katrinarounds/mustard1_zps2aaf64b7.jpg) (http://s965.photobucket.com/user/katrinarounds/media/mustard1_zps2aaf64b7.jpg.html)
Turned out VERY good, I'm excited to try some tonight on some brats! Think this is going to be a common project at our place from here on out. Can't wait to experiment with some other types!!
(http://i965.photobucket.com/albums/ae138/katrinarounds/mustard2_zps2b397b3f.jpg) (http://s965.photobucket.com/user/katrinarounds/media/mustard2_zps2b397b3f.jpg.html)
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Nice job Kat!
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I think yours looks better than mine Kat!!! Glad James like it too!!! Don
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I brought some in to work today to have the boys here sample it.... I also mixed some in with a seedless blackberry jam, which made a REALLY tasty dipping sauce for the smoked ham I brought in for tasting samples. (I didn't have any pretzels, so had to scrounge in the fridge for a vehicle to get the mustard into our mouths!) The jam and mustard combo was definitely a hit-- great combo of sweet and heat, and would be a great sauce for ham.
That mustard has a nice bite to it for sure, I might even cut back a bit on the powdered mustard a bit! (Maybe I got a little carried away with my "HEAPING" teaspoon.) :)
Have another gentleman at work here that says he's been making fresh ginger mustard at home for years. Said he'll bring some in next time they make a batch. That sounds pretty darn good to me!
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Got one picture of the blackberry jam/mustard mixture... sure was tasty!! Now I need to make more jam to keep up with consumption! :)
This was a seedless blackberry jam I made last fall, so all that texture is from the mustard seeds! Yummmmm!
(http://i965.photobucket.com/albums/ae138/katrinarounds/blackberrymustard_zpse9907faf.jpg) (http://s965.photobucket.com/user/katrinarounds/media/blackberrymustard_zpse9907faf.jpg.html)
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Mustard is my favorite condiment as well, but I too have never made it at home. I'll do so now! Thanks for posting, Don ;)
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The dipping sauce sure looks good Kat!!! Don
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We are always looking for new things to make at home because we are cheap,LOL,but also more important love it isnt full of preservatives.Had my seeds for a while,but hadnt got around to it yet,had pantry mustard left to use up.
For sure we will make this recipe,thanks for sharing.
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Making it tonight,I got the same Beer Kat did.
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Look forward to seeing it, Spuds! We, too, have mustard in the pantry to use up still, but we got too excited and had to try Don's stuff. :)
Unfortunately, now James is turning up his nose at the store-bought stuff! ::) Will have to bring it to someone's BBQ and 'forget' to bring it home! :)
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We are making the 3x size of 'the recipe'.Will waterbath 1/2 pints.
I too didnt have brown seed so for that portion made 1/3rd black seed,2/3rds yellow. Put in an Amazon order for brown,also some mace for slim Jims,in fact loaded up on some bulk spices,too expensive in those little bottles at the store.Especially as every day that goes by we find more and more of goodies to make at home that exceed store bought in so many ways.
Pics tonight.
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This looks like a great mustard!
All of the mustard pics are bound to force me into making a big batch of Guinness mustard... Similar recipe to yours Don, but it uses red wine vinegar and Guinness Stout, or any really dark mocha stout.
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These are the seeds after the soak.A 3X batch. I didnt have brown,so for the brown substituted 1/3rd black,2/3rd yellow.Also only used 1 tsp mustard powder,for first tries we always go a little light on spices.
(http://i1298.photobucket.com/albums/ag47/1spudster/mus1_zpsea264edf.jpg) (http://s1298.photobucket.com/user/1spudster/media/mus1_zpsea264edf.jpg.html)
Ground up and ready,used same beer as Kat did. Heated back up to make a hot pack for the waterbath canning,using 1/2 pint jars.
(http://i1298.photobucket.com/albums/ag47/1spudster/mus2_zps1ef76fcf.jpg) (http://s1298.photobucket.com/user/1spudster/media/mus2_zps1ef76fcf.jpg.html)
Canning supplies all ready...
(http://i1298.photobucket.com/albums/ag47/1spudster/mus3_zpsce0ed22e.jpg) (http://s1298.photobucket.com/user/1spudster/media/mus3_zpsce0ed22e.jpg.html)
Came out great.All jars sealed,1/4 inch headspace on jars and processed for 15 minutes,YOUR TIMES MAY VARY,use what is recommended for your situation.This works for us from what I read at canning sites.6 half pints to store,a half jar into refrgerator.VERY nice!
(http://i1298.photobucket.com/albums/ag47/1spudster/mus4_zps561c44eb.jpg) (http://s1298.photobucket.com/user/1spudster/media/mus4_zps561c44eb.jpg.html)
Makes a beautiful jar,and tastes great already,cant wait til it mellows a while.Some of this will be gifted to family.
Great info folks.Thank You!!This is super easy and tastes Great!
(http://i1298.photobucket.com/albums/ag47/1spudster/mus6_zps4c13239f.jpg) (http://s1298.photobucket.com/user/1spudster/media/mus6_zps4c13239f.jpg.html)
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Nice Spuds!!! I think some of you are doing better with the mustard than I did!!! Don
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You need my mailing address? ;D
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Nice work, Spuds!! I'm excited to get to give some mustards as gifts this year too! Was just given a recipe for roasted garlic mustard, I'm stoked to try that one soon too!
With my batch, I used brown and yellow seeds 50/50, and mine darkened up quite a lot after sitting for a few days. Curious to see what the black mustard does-- I haven't ever used black mustard seed before. I like how mine mellowed out, though... seems like it's a tad sweeter and has a little less BITE than when it first came out. I'll definitely be canning some too-- those half pint jars are a great size for gifts!! :)
Don-- My grandma just celebrated her 93d birthday, and I was chatting on the phone with her last night about you! I'd written my family earlier about my mustard adventures, and she was interested in how I got involved with it. I said I'd been chatting with you on this forum, and that you were in Ohio and do lots of canning, cooking and fermenting, etc. She grew up in a tiny little German Lutheran community called Frohna, in Missouri, and was reminiscing fondly about how everyone would make sauerkraut. Cows were used for milking, and pigs for eating, so they had a lot of pork sausages. She said when they sold the family house a number of years ago, they had at least a dozen old ceramic sauerkraut crocks in the shed ranging from 1-10 gallons, and just left them with the house!
Was so great talking with her, and she was just tickled that I could befriend someone so far away and have that bring back such good memories for her. :)
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Look great Carl, well done ;D
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There's a lot of great looking mustard around here, time to do some grilling. ;)
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Just tasted mine,was so good we tried it on a little piece of cheddar cheese.
That is,hands down,
the BEST MUSTARD I have ever eaten.
Mrs says SUPERB!
Great recipe,will make a LOT more of this.
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Bruce here at MAK loaned me "The Mustard Book" by Jan Roberts-Dominguez, and in there they had a roasted garlic mustard recipe which sounded delicious. Of course I forgot the book at work, but I was in a cookin' mood last night, so decided to use Don's spicy German style mustard recipe with some roasted elephant garlic thrown in.
I knew I wanted to make some mustard this week, so on Wednesday I soaked 1/3 cup each of brown and yellow mustard seeds in apple cider vinegar and a honey bourbon wheat beer. (It was all we had on hand!)
(http://i965.photobucket.com/albums/ae138/katrinarounds/mustardseeds_zpsad04bfda.jpg) (http://s965.photobucket.com/user/katrinarounds/media/mustardseeds_zpsad04bfda.jpg.html)
I had the MAK going for a pie I wanted to bake (I was the multitasking queen last night!) so while I went to go pick blackberries for my pie, I roasted a full head of elephant garlic in some EVOO.
(http://i965.photobucket.com/albums/ae138/katrinarounds/garlic1_zps11ca2f48.jpg) (http://s965.photobucket.com/user/katrinarounds/media/garlic1_zps11ca2f48.jpg.html)
After getting the pies assembled and in the MAK-turned-oven, I pureed the garlic (and the EVOO from the pan) until it was nice and smooth.
(http://i965.photobucket.com/albums/ae138/katrinarounds/garlicpuree_zps93467870.jpg) (http://s965.photobucket.com/user/katrinarounds/media/garlicpuree_zps93467870.jpg.html)
Then I dumped the other ingredients into the food processor and buzzed it for a couple of minutes until it reached the consistency I wanted. I ended up adding a little extra mustard powder to balance out the added sweetness from the roasted garlic. Made just a shade under two pints.
(http://i965.photobucket.com/albums/ae138/katrinarounds/mustard_zpsa79812f0.jpg) (http://s965.photobucket.com/user/katrinarounds/media/mustard_zpsa79812f0.jpg.html)
I think the garlic was a nice addition-- curious to see how it tastes after a few days mellowing in the fridge! Good thing James and I have a strong relationship, because this is going to cause some NOXIOUS breath! ;D
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Great color on that mustard Kat!
Let us know how that vampire repellent tastes.
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That mustard looks good!!!! Kat let us know how it taste Don
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I had been wanting to try this every since Don posted it and finally got around to making it. I followed the recipe and used Guinness extra stout beer. Used yellow and brown mustard seed as the recipe stated. The only thing that I did not follow was to allow the finished mustard fridge overnight after putting in jars. Family was over and when I finished putting the mustard in the 4 oz jars they got into my Honey Ham snack sticks and emptied the 1st jar of mustard! Honey Ham sticks dipped in mustard, thats what I'm talking about! Wow.....that recipe was a big hit around here. Thank you so much for posting it! I will be making this again. Not sure how a night in the fridge will improve it but will try another jar tomorrow. Made 5 4oz jars with a bit left over for dipping out of the food processor.
4 jars going into the fridge. 1 jar is already gone!
(http://i36.photobucket.com/albums/e25/jcompton1/DSC05863_zps862c8b19.jpg)
Came out great!
(http://i36.photobucket.com/albums/e25/jcompton1/DSC05864_zps8acf4538.jpg)
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Very nice,that sure is good mustard.Gave some as gifts and got rave reviews,folks really liked it.