ENGLISH BEER MUSTARD
Homemade mustard is SO much better than store-bought. This is a spicy/hot mustard. Give it a try, it's very easy.
Provided by evelynathens
Categories Low Cholesterol
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a glass or pottery bowl, blend the mustard seed, mustard powder and water.
- Let stand for twenty minutes.
- Add the remaining ingredients, then store in the refrigerator, covered, for 48 hours.
- The mustard will seem watery at first but will'set'.
- Do not jar the mustard for at least 2 days, to let the consistency stabilize.
- Stir well.
Nutrition Facts : Calories 572.8, Fat 28.7, SaturatedFat 1.6, Sodium 4686.9, Carbohydrate 52.2, Fiber 18.6, Sugar 23.8, Protein 24.7
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
BEER MUSTARD
Steps:
- Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels.
BREWHOUSE BEER MUSTARD
Provided by Food Network
Categories condiment
Time P1DT2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.
ENGLISH MUSTARD FROM SCRATCH
This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard.
Provided by Anne Edgell
Categories European
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
- Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
- Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.
Nutrition Facts : Calories 672.9, Fat 38.8, SaturatedFat 2, Sodium 785.8, Carbohydrate 51.8, Fiber 20, Sugar 10.5, Protein 34
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
ENGLISH MUSTARD
This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish. I end up making a batch about every three weeks or so because it doesn't last long in my house! Be warned that this is VERY HOT AND SPICY. Tastes great on ham or pork.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 1 Cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
- In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
- Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
- If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
- Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
- Enjoy!
Nutrition Facts : Calories 22.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.5, Protein 1.1
OKTOBERFEST BEER MUSTARD
This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.
Provided by MarilynInNC
Categories German
Time 2h20m
Yield 5 (4 oz) jars
Number Of Ingredients 7
Steps:
- COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.
- TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
- LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 330.6, Fat 12.9, SaturatedFat 0.7, Sodium 15.9, Carbohydrate 40.8, Fiber 6.7, Sugar 24.7, Protein 11.6
BEER MUSTARD
I'm not sure where I got this recipe from. I wanted to post it here for safe keeping. I will be making this for my Christmas baskets. The prep time is allowing for the soaking process.
Provided by barefootmommawv
Categories Easy
Time P1DT1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- Strain the liquid and reserve in a separate container.
- Place the soaked seeds in a food processor and pulse 7 to 8 times.
- In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
- Cook about 90 minutes, stirring occasionally.
- Remove from heat and let cool, then refrigerate.
Nutrition Facts : Calories 306.6, Fat 13.8, SaturatedFat 0.7, Sodium 905.4, Carbohydrate 27.5, Fiber 7.6, Sugar 7.9, Protein 12.8
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- In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.
- Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved.
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