Homemade English Ale Mustard With Garlic Recipes

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BUTTERY ALE ASPARAGUS



Buttery Ale Asparagus image

Provided by Sandra Lee

Categories     side-dish

Time 14m

Number Of Ingredients 6

2 (10.5-ounce) bags frozen asparagus spears, thawed
1 tablespoon butter
1 teaspoon chopped garlic
1/2 cup English ale
1 tablespoon spicy brown mustard
Salt and freshly ground black pepper

Steps:

  • Melt butter in a large skillet over medium heat. Add garlic and saute for 1 minute. Add the ale and cook until the ale has reduced by half.
  • Whisk in mustard and mix in until incorporated. Add the asparagus and season with salt and pepper. Cook for another 3 minutes until the asparagus is heated through. Transfer to a serving bowl and serve immediately.
  • Servings: 4

ENGLISH MUSTARD



English Mustard image

This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish. I end up making a batch about every three weeks or so because it doesn't last long in my house! Be warned that this is VERY HOT AND SPICY. Tastes great on ham or pork.

Provided by CulinaryQueen

Categories     European

Time 30m

Yield 1 Cup, 16 serving(s)

Number Of Ingredients 9

2 tablespoons mustard seeds
4 tablespoons mustard powder (Coleman's)
1/4 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon honey
1/2 teaspoon vinegar
1/4 cup cold beer (Your preference)

Steps:

  • Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
  • In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
  • Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
  • If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
  • Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
  • Enjoy!

Nutrition Facts : Calories 22.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.5, Protein 1.1

HOMEMADE MUSTARDS



Homemade Mustards image

All of these mustards are made the same way; just substitute the ingredients you like best.

Provided by Martha Stewart

Yield About 3 cups

Number Of Ingredients 26

2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic, and add 3 tablespoons chopped fresh tarragon.
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
1/2 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt

Steps:

  • In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
  • Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

HOMEMADE ENGLISH ALE MUSTARD WITH GARLIC



Homemade English Ale Mustard With Garlic image

A delicious and traditional English style artisanal mustard made with good English ale and garlic; the type of mustard that is so expensive to buy in the supermarkets. Home-made mustard is easy to make and very satisfying, as you can add special ingredients to suit your taste. This mustard is wonderful served with all manner of pies, pasties and savoury pastries, as well as cold meats, steaks, roasts and sausages. It is a quick maturing mustard, and is ready to eat in two weeks. Makes an ideal gift, especially for men and BBQ fanatics!

Provided by French Tart

Categories     Sauces

Time P14DT10m

Yield 2 150ml Jars

Number Of Ingredients 5

100 g whole yellow mustard seeds
2 -4 garlic cloves, peeled and crushed
15 g plain flour, sieved
2 teaspoons fine sea salt
175 ml english light ale

Steps:

  • Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.
  • Transfer the ground seeds to a bowl and add the flour, crushed garlic and salt.
  • Gradually whisk in the ale until it takes on a smooth, creamy consistency.
  • Spoon the mustard into sterilised jam jars and secure with well-fitting lids.
  • Leave to mature for at least 2 weeks in a cool place before tasting.

Nutrition Facts : Calories 723.9, Fat 14.5, SaturatedFat 0.8, Sodium 2370.6, Carbohydrate 62.8, Fiber 7.7, Sugar 3.5, Protein 18.4

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Top Asked Questions

What is the recipe for a mustard beer?
Ingredients 1 1/2 cup brown mustard seeds 2 1/2 cup yellow mustard seeds 3 4 oz malty ale or lager (see recommended beer styles) 4 8 oz apple cider vinegar (or malt vinegar) 5 2 tsp salt 6 6 tsp brown sugar More ...
What can I add to English mustard to make it taste better?
This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish.
How do you make mustard spicy?
Vary the heat level – yellow mustard seeds are more mellow, brown are spicier. If you’d rather not make a spicy mustard, use only yellow seeds. If you want really spicy mustard add extra heat by way of cayenne or red pepper flakes at the time you add the vinegar, salt and sugar.
What to do with dry mustard and garlic powder?
Sometimes, a hint of mustard can take a dish from boring to exciting. This easy cheese sauce recipe includes a little dry mustard and garlic powder for flavor. Use it as a sauce for vegetables or as a casserole sauce. Put some zing into your cheesy food. For a richer sauce, use half-and-half or light cream.

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