Spicy Beer Mustard
Updated: May 24, 2020
This flavorful mustard is a great companion on hot dogs, sausage, sub sandwiches and especially pretzels! Italian sausages taste amazing with beer mustard. Thus recipes makes about 5 cups which should be refrigerated and preserved in a Mason jar for up to 3 months.
1/2 cup black mustard seeds
1/2 cup yellow mustard seeds
2 cups dark stout beer (Keto and gluten-free diets use preferred alternative)
1 1/2 cups malt vinegar
5 tablespoons honey (Keto diets use preferred sweetener for honey and brown sugar)
1/2 cup dark brown sugar
2 teaspoons salt
2 teaspoons ground allspice
1 cup dry ground mustard
Large sauce pan, cooking spoon, medium bowl, plastic wrap, measuring cup, electric blender, Mason jar. Prep: Marinate 24-36 hours, 30 min Serves: 5 cups
Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.
To make Spicy Beer Mustard:
1. In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover with plastic wrap and refrigerate for 24-36 hours.
2. In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and bring to a boil.
3. Remove from the heat, transfer to a blender and let cool.
4. Add the ground mustard and the mustard seed mixture to the blender and puree until well blended.
5. Transfer the mustard to a glass Mason jar.
6. Cover and refrigerate overnight before serving. Mustard can be stored in the refrigerator for up to 3 months.
1 serving: 21 calories, 1 g fat (0 saturated fat), 0 cholesterol, 131 mg sodium, 3 g carbohydrate (1 g fiber), 1 g protein.
Mustard seeds are excellent sources of the trace minerals selenium and magnesium, which not only help with cancer prevention, but can also manage symptoms of asthma, arthritis, high blood pressure, and migraines.
Side Dish pairing: use on hot dogs, Ballpark Italian sausage, pretzels, sub sandwiches. Vegan and vegetarians will be happy to know this mustard is already vegan-friendly and will be a great sauce to spice up any veggie. Kick the GLUTS and replace the malt vinegar with either balsamic vinegar or apple vinegar. Beer & Honey Mustard. Replace one cup of stout beer with one cup honey. For creamier blend, mix 1/2 cup of mayonnaise.
Beer & Horseradish Mustard. Replace one cup stout beer with one cup sour cream. Add 1/2 cup prepared horseradish.