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Spicy Beer Mustard
© Hector Sanchez

Spicy Beer Mustard

  • ACTIVE: 15 MIN
  • TOTAL TIME: 30 MIN Plus 2 days chilling
  • SERVINGS: Makes about 5 cups

Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sausages.

  1. 1/2 cup black mustard seeds
  2. 1/2 cup yellow mustard seeds
  3. 1 1/2 cups malt vinegar
  4. 2 cups dark beer, such as doppelbock
  5. 5 tablespoons honey
  6. 1/2 cup dark brown sugar
  7. 2 teaspoons salt
  8. 2 teaspoons ground allspice
  9. 3/4 teaspoon turmeric
  10. 1 cup dry ground mustard
  1. In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
  2. In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.
Make Ahead The mustard can be stored in the refrigerator for up to 3 months.


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