Stout Beer Mustard PRINT
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 taste was intensely bitter. In the following weeks, LeFevre noticed the initial bitterness being replaced by big flavor. Since then, LeFevre has honed his condiment craft, whipping up batches of stout beer, red wine (click here for the recipe) and horseradish mustards (click here for the recipe) on a weekly basis. Learning from his early unpleasant experience, LeFevre offers advice on mustard tasting: “Keep a glass of water on hand for the first taste. After three weeks, make a ham sandwich.”
|½||cup black or brown mustard seeds|
|¼||cup yellow mustard seeds|
|1||cup dry mustard powder (such as Coleman's)|
|2||tablespoons granulated sugar|
|1||teaspoon ground allspice|
|¼||teaspoon ground turmeric|
|¼||teaspoon ground nutmeg|
1. In a glass container, combine the mustard seeds with the beer. Cover and let sit at room temperature for 48 hours; make sure all the seeds are covered in liquid.
2. Transfer the seeds and liquid to a food processor and add the mustard powder, water, granulated sugar, salt, allspice, turmeric and nutmeg. Process until the seeds become creamy, about 4 to 6 minutes.
3. Store the mustard in the refrigerator in an airtight container for 2 to 3 weeks before using. The mustard will keep for up to one month.