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Ingredients
- 1 cup dark beer, chilled
- 1/2 cup yellow mustard seed
- 1 1/2 cups apple cider vinegar
- 1 small yellow onion, chopped-use a sweet onion, if available
- 5 to 6 cloves garlic, minced
- 1 shallot, chopped
- 2 ounces mustard flour or dry mustard
- 1/8 cup very cold water
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 1/2 teaspoon ground allspice
Details
Servings 1
Preparation
Step 1
Pour the beer over the mustard seed and let it sit at least 4 hours or overnight. Place the vinegar, onion, garlic, and shallot in a heavy saucepan and simmer slowly until mixture is reduced by 2/3. Strain the liquid and chill it. Make a paste of the dry mustard and water and let it sit for 20 minutes. Stir in the vinegar reduction, salt, sugar, and allspice and add this mixture to the wet mustard seeds. Place the mustard in the container of a food processor and pulse until the mustard seeds are partially ground and the mixture is well blended. Transfer the mustard to the saucepan and simmer over very low heat until it thickens, 10 to 15 minutes. Cool the mixture, place in a glass jar, and age on a cool, dark shelf for two or three weeks before using.
For spicy coarse grain mustard: Using the above recipe, add 1/8 teaspoon ground cardamom; 1/4 teaspoon each of ground cinnamon and ground cloves; 1/2 teaspoon ground cumin; 1 teaspoon freshly grated ginger; 2 tablespoons very finely minced candied ginger.
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