BEER MUSTARD
Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P15DT20m
Yield 48
Number Of Ingredients 9
Steps:
- Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
- Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Refrigerate the jars of mustard for 2 weeks before using.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.1 g, Fat 1 g, Fiber 0.7 g, Protein 1 g, Sodium 49 mg, Sugar 0.8 g
HOMEMADE MUSTARD
Have you always wanted to make your own mustard? Now you can! Dry mustard is slowly simmered with vinegar and sugar, then combined with egg yolks, and voila, mustard!
Provided by Sara
Categories Side Dish Sauces and Condiments Recipes
Time 6h50m
Yield 32
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
- Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 1.3 g, Cholesterol 19.2 mg, Fat 1.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 73.5 mg, Sugar 0.8 g
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.
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