Spicy Beer Mustard

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

Slideshow: More Condiment Recipes

  • Active:
  • Total Time:
  • Servings: Makes about 5 cups
  • Time(Other): Plus 2 days chilling
KEY: Barbecue/Cookout, Sauces & Condiments, Healthy, Make Ahead

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  • 1/2 cup black mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1 1/2 cups malt vinegar
  • 2 cups dark beer, such as doppelbock
  • 5 tablespoons honey
  • 1/2 cup dark brown sugar
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 3/4 teaspoon turmeric
  • 1 cup dry ground mustard

How to make this recipe

  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.

Contributed By Photo © Hector Sanchez Published June 2011

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How to Make Brown Sugar

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