Crafting the Perfect Beer-Infused Mustard
A Hoppy Twist on a Classic Condiment
When it comes to mustard, most of us stick to the classic yellow or Dijon varieties. But what if you could create a flavor profile that’s uniquely yours? By soaking mustard seeds in beer instead of wine, you’ll unlock a hoppy, rustic flavor that pairs perfectly with grilled or braised dishes.
The Flavor Profile
This beer-infused mustard is ideal for accompanying sausage, pork, or steak. The caraway seeds add a subtle anise flavor, reminiscent of European cuisine. Feel free to experiment with other herbs or seeds, such as dried thyme or cumin seeds, to create your own signature flavor.
Planning Ahead
Before you begin, keep in mind that this recipe requires some patience. You’ll need to soak the seeds for 2 days before blending and serving. Additionally, the pungency and heat of the mustard will dissipate over time, so be sure to use it within a few months of making it.
Ingredients and Instructions
Gather Your Ingredients
- 1 teaspoon caraway seeds
- 1/2 cup cider vinegar
- 1/2 cup dark, porter-style beer (such as Black Butte Porter)
- 1/4 cup brown mustard seeds (about 1 1/2 ounces)
- 1/4 cup yellow mustard seeds (about 1 1/2 ounces)
- 1/4 teaspoon kosher salt
Toast the Caraway Seeds
Place the caraway seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a medium, nonreactive bowl.
Combine Ingredients and Soak
Add the remaining ingredients to the bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
Blend and Serve
Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. Transfer the mustard to a nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.
Yield and Difficulty
Yield: About 1 cup
Difficulty: Easy
Total Time: 15 minutes, plus 2 days soaking time
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