Beer Mustard
Mustard is a versatile condiment that adds its special zip to countless dishes. Add beer and it’s even better. The darker the beer that you use, the more intense the flavor will be.
Ingredients
- 1/2 cup (2 oz./60g) dry mustard
- 1/2 cup (4 fl. oz./125 ml) cup amber or dark beer
- 2 Tbs. cider vinegar
- 1/2 tsp. salt
- 1/4 cup (2 oz./60 g) sugar
- 1 Tbs. mustard seeds, toasted
- 1 egg, beaten
Directions
In a nonreactive bowl, whisk together the mustard, beer, vinegar and salt until smooth. Cover and let stand for at least 2 hours or up to overnight.
Transfer to a nonreactive saucepan and set over medium-high heat. Whisk in the sugar, mustard seeds and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber yellow and strong. Let cool.
Use immediately or cover tightly and store in the refrigerator for up to 1 month. Makes about 3/4 cup (6 fl. oz./180 ml).
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009)