Food recipes
Beer and Horseradish Mustard
Beer and Horseradish Mustard Ingredients: alcoholic beverage, beer, regular, all vinegar, red wine mustard, prepared, yellow mustard, prepared, yellow horseradish, prepared salt, table spices, pepper, black honey spic...
Beer and Horseradish Mustard
Ingredients:
alcoholic beverage, beer, regular, all
vinegar, red wine
mustard, prepared, yellow
mustard, prepared, yellow
horseradish, prepared
salt, table
spices, pepper, black
honey
spices, caraway seed
water, bottled, generic
Directions:
Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl.
Let mixture stand at room temperature 3 hours.
Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms.
Transfer mixture to medium metal bowl.
Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard).
Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes.
Transfer mustard to airtight container.
Cover and chill until cold.
DO AHEAD: Can be made 1 week ahead.
Keep chilled.
Ingredients:
alcoholic beverage, beer, regular, all
vinegar, red wine
mustard, prepared, yellow
mustard, prepared, yellow
horseradish, prepared
salt, table
spices, pepper, black
honey
spices, caraway seed
water, bottled, generic
Directions:
Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl.
Let mixture stand at room temperature 3 hours.
Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms.
Transfer mixture to medium metal bowl.
Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard).
Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes.
Transfer mustard to airtight container.
Cover and chill until cold.
DO AHEAD: Can be made 1 week ahead.
Keep chilled.