Clint
TVWBB Olympian
Len posted a link to this recipe & I decided to give it a try........
I'm doing 3 kinds: one as directed, one with a minced habanero, and one with some dehydrated jalapenos.
I think I might add some black pepper but it's probably a good idea to keep the tweaks to a minimum at first.
I used Cutthroat Pale Ale for the beer, and I'll be darned if it doesn't smell like fresh wort (smells good so far! especially the hab batch). I've just had the seeds soaking for ~6 hours or so now.
http://www.seriouseats.com/recipes/2011/10/sauced-spicy-beer-mustard-recipe.html
INGREDIENTS
DIRECTIONS
I'm doing 3 kinds: one as directed, one with a minced habanero, and one with some dehydrated jalapenos.
I think I might add some black pepper but it's probably a good idea to keep the tweaks to a minimum at first.
I used Cutthroat Pale Ale for the beer, and I'll be darned if it doesn't smell like fresh wort (smells good so far! especially the hab batch). I've just had the seeds soaking for ~6 hours or so now.
http://www.seriouseats.com/recipes/2011/10/sauced-spicy-beer-mustard-recipe.html
INGREDIENTS
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup cider vinegar
- 1 cup dark beer, divided
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 teaspoon Kosher salt
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground allspice
DIRECTIONS
- 1. 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.
- 2. In a small saucepan, mix together remaining ½ cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil over medium heat, remove from heat, and let cool slightly.
- 3. 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.