Spicy Ale Mustard
A while back I was making my first Corned Beef from scratch and I realized I would be enjoying sandwiches with at least part of it. For whatever reason using a store bought mustard seemed wrong so I did some scanning of the internet and found a few recipes that sounded good. By combining them and doing a little tweaking over my batches I've come to find that this recipe produces one of my ideal sandwich mustards though it's also great for other applications (mustard glazed chicken or ham, a base for a great chicken salad etc...)
- 1/2 cup Ground Mustard + Extra for potential thickening (Your choice of hot or regular, I find the method determines the heat far more than the powder)
- 1/2 cup Mustard Seeds Whole (Brown)
- 1/2 cup Mustard Seeds Whole (Yellow)
- 1 1/2 cups Beer of a darker variety. I usually use a dark amber.
- 1 1/2 cups Apple Cider Vinegar
- 3 tablespoons Brown Sugar or Honey
- 1 teaspoon minced garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper Freshly Ground
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Cinnamon
- Add seeds to bowl and half a cup of the ground mustard (hot or reg)
- Pour your beer over the seed/powder mixture (colder beer apparently = more violent reaction) and let sit. This is the process that builds your heat, leave it too long and you're essentially making mustard gas so play it safe the first time you make this recipe.
- Add vinegar to set the flavour (the acidity ends the heat building, err on the side of caution) then mix in your other spices
- Let sit for a day or two covered to let the flavours combine.
- The seeds will be soft now so blast them with a stick blender or food processor until you have the consistency you want or add some more powder to thicken if necessary. If you want an entirely smooth mustard you will likely have to sieve it. Personally I prefer the more rustic look/texture.
- If you can only find one type of mustard seed just use a full cup of it.
- Keeping this in the fridge keeps the powerful flavour longer