Making my own homemade spicy beer mustard - here goes nothing!
Not only can you dunk that pretzel, this easy beer mustard recipe was made for bratwurst and other sausages, sandwiches, pigs in the blanket, hotdogs or whatever you like to use mustard on. Bavarian whole-grain mustard is the final touch on a perfect Oktoberfest menu. Cuisine: German Prep Time: 24...
Make your own mustard with beer, then play around with all kinds of flavorings.
Happy National Beer Day, the perfect opportunity to try your hand at cooking with your favorite brew. Mustard is one of the best-loved condiments. When
A simple recipe for homemade whole grain beer mustard that's delicious and easy to make. We love using this mustard to make dressings and as a spread for sandwiches or on a cheese plate.
Mustard belongs to the German kitchen like sauerkraut and dumplings but is hard to get abroad. No worries, its easy to make at home.
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Once I saw this recipe from Ball Fresh Preserving I just knew I had to make it! We love a good, spicy, grainy mustard, reminiscent of our time spent in Berlin, Germany when my husband and our family was stationed there with the U.S. Air Force. This mustard reminds us so much of bratwurst, knockwurst, or hard salami, cheeses and rye breads served in many Gasthaus's (guest houses with rooms for rent, a bar and restaurant/breakfast room) throughout Germany. It was not unusual to go down to breakfast and see a platter of sliced deli meats, cheeses, soft-boiled eggs, grainy mustard and German brotchen (hard rolls) ready to eat. Ingredients 1-1/2 cups beer (I used Sam Adams beer) 1 cup brown mustard seeds 1 cup water 1/2 cup malt vinegar (I used cider vinegar which is a substitute for malt vinegar) 1/2 cup lightly packed brown sugar (I used slightly more) 1/4 cup dry mustard 1 tbls. onion powder Method COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes (this took about 20 minutes for me). LADLE hot mustard into hot jars leaving 1/4 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Yield: I got 3 - 8 oz. and 1 - 4 oz. jar Notes: Flavors mellow and get milder as it sits, so let this sit a month or 2 before eating. Enjoy, Mary
Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sausages. More Condiment Recipes
This rich homemade beer mustard is great for sandwiches and cold cuts. It tastes best if it sits in the refrigerator for 2 weeks before serving.
Mustard is a craftier condiment than it gets credit for. When David LeFevre, the chef and owner of L.A.'s new M.B. Post, decided to make mustards in-house his first...
The combination of the zesty mustard and deep beer flavor works perfectly on any of your favorite corned beef dishes—or as a sauce for dipping!
Many thanks to everyone who has contacted me asking for additional information about canning as well as recipes. I’m very flattered. Here is the first recipe of what I hope will be many. Un…
This bright-yellow mustard, like the familiar French's, gets its color from turmeric. Unlike French's, it's quite hot, with a pleasantly beery afterglow and a lemony tang. Good with hot dogs and burgers. Not surprisingly, it's a great bridge to a nice cold beer.
Whether you’re dippin’ chicken nuggets or looking for a killer sauce for your grilled brats, this tangy Honey Beer Mustard packs a punch. Sweet, spicy and stout, all rolled into one. Feel free to swap in different mustards or beers for a variety of different flavors and textures to your sauce.
Have you ever tried making homemade mustard? It's really easy to make and you can easily create different flavors GF too!
