Since my intention at first was to be making beer mustard, this will be the first try using beer in the recipe. For this one, I'm using a pretty low-key beer: Red Hook Blonde Ale. It's one I've had sitting in the fridge, but wasn't terribly excited about drinking. I'm doing a direct swap with the 1/3 cup of wine from the first recipe, so that the solid to liquid ratio remains the same.

homemade beer mustard
3.5 T yellow mustard seed
2.5 T brown mustard seed
1/3 c beer
1/3 c white wine vinegar
1 T brown sugar
1 t onion powder
1/4 t black pepper
1/8 t turmeric
Same directions as last time:
1. Mix everything together in a small glass bowl and put in the fridge overnight.
2. Blend everything together in a blender or a small food processor until you achieve the desired consistency (pasty).

Notes:
• Still quite pungent, but noticeably sweeter -- probably due to the beer and the addition of some sugar. Might drop the sugar next time around. I've also read that heat can reduce the pungency of mustard, so I might heat the mixture slightly next time to take off a bit of the edge.
• The seeds didn't grind down quite as much as they did last time. I'm wondering if the lower alcohol content of the beer (approx. 5% abv) compared to the wine (approx. 12% abv) played a role in this. Might try a stronger, more flavorful beer next time.
• Overall, I enjoyed this more than my first attempt. I served this with bratwurst at an Oktoberfest party we held last week, and it went quickly. A lot of positive comments on it, especially from those who enjoy a strong mustard. Be sure to stayed tuned for more adventures in my ongoing quest to achieve Bobby's Ultimate Beer Mustard!
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