French Beer Mustard Recipes

FRENCH STYLE MUSTARD

Steps:

• In a saucepan combine mustard, sugar& salt.
• Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
• Cool the put into a jar& refrigerate.

BEER MUSTARD

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.

BEER MUSTARD

Steps:

• In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer. Mix well, close the lid and refrigerate. Let seeds soak in the beer for a minimum of 12 hours, 24 recommended.
• Take the soaked mustard seeds out of the refrigerator and set aside. In a non-reactive container mix the vinegar, salt and sugar and stir until all solids are dissolved.
• Add the vinegar solution to the beer soaked mustard seeds. Mix well.
• Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For pasty, smoother consistency continue to process until satisfied.
• Transfer the beer mustard to jars or glass containers with air tight lids and refrigerate. Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.
• The mustard will keep well refrigerated for up to three months.

GRAINY FRENCH STYLE MUSTARD

Steps:

• Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
• Stir in enought vinegar to make a thick paste.
• Combine mustard powder with the salt, stir in enough beer to make a thick paste.
• Mix the two pastes together and add enough beer to make a smooth pasty consistency.
• Place in a closed jar and store in the fridge.

BREWHOUSE BEER MUSTARD

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.

BEER MUSTARD

Steps:

• Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels.