Spicy Beer Mustard

By BobD

Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sausages.

Ingredients

• 1/2 cup black mustard seeds
• 1/2 cup yellow mustard seeds
• 1 1/2 cups malt vinegar
• 2 cups dark beer, such as doppelbock
• 5 tablespoons honey
• 1/2 cup dark brown sugar
• 2 teaspoons salt
• 2 teaspoons ground allspice
• 3/4 teaspoon turmeric
• 1 cup dry ground mustard

Details

Servings 5
Cooking time 32mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.

In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.