BEER MUSTARD
Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P15DT20m
Yield 48
Number Of Ingredients 9
Steps:
- Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
- Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Refrigerate the jars of mustard for 2 weeks before using.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.1 g, Fat 1 g, Fiber 0.7 g, Protein 1 g, Sodium 49 mg, Sugar 0.8 g
BREWHOUSE BEER MUSTARD
Provided by Food Network
Categories condiment
Time P1DT2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.
SPICY BAVARIAN BEER MUSTARD
Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 10
Steps:
- In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
BEER MUSTARD
I'm not sure where I got this recipe from. I wanted to post it here for safe keeping. I will be making this for my Christmas baskets. The prep time is allowing for the soaking process.
Provided by barefootmommawv
Categories Easy
Time P1DT1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- Strain the liquid and reserve in a separate container.
- Place the soaked seeds in a food processor and pulse 7 to 8 times.
- In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
- Cook about 90 minutes, stirring occasionally.
- Remove from heat and let cool, then refrigerate.
Nutrition Facts : Calories 306.6, Fat 13.8, SaturatedFat 0.7, Sodium 905.4, Carbohydrate 27.5, Fiber 7.6, Sugar 7.9, Protein 12.8
OKTOBERFEST BEER MUSTARD
This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.
Provided by MarilynInNC
Categories German
Time 2h20m
Yield 5 (4 oz) jars
Number Of Ingredients 7
Steps:
- 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 and lids in simmering water until ready for use. Do not boil. 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.
- LADLE hot mustard into hot jars leaving 1/4 inch headspace. 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.
Nutrition Facts : Calories 330.6, Fat 12.9, SaturatedFat 0.7, Sodium 15.9, Carbohydrate 40.8, Fiber 6.7, Sugar 24.7, Protein 11.6
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