This mustard is ready to eat within hours rather than days. It takes an afternoon to make, the flavors blend and compliment each other, and there is a nice horseradish kick. You could easily adapt this method to other mustard varieties...I am already dreaming up a whiskey and honey mustard to glaze grilled chicken with.
This mustard goes great with soft pretzels or Choucroute Garnie.
Beer and Horseradish Mustard
- 1 cup of lager beer, divided (see note)
- 2/3 cup malt or red wine vinegar
- 1/3 cup whole brown or yellow mustard seeds
- 2 tablespoons dry mustard
- 1/4 cup prepared white horseradish
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon honey
- 1/4 teaspoon caraway seeds, ground
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Whisk together 1/2 cup of beer, vinegar, mustard seeds and dry mustard in a glass bowl. Cover and let sit at room temperature for three hours.
Transfer the beer and mustard mixture to a blender and add in the remaining beer, horseradish, salt, pepper honey, and caraway seeds. Pulse until a coarse puree forms.
Transfer the puree into a glass or metal bowl and place on top of a simmering pot of water. Stirring occasionally, let cook for about 15 minutes. The mixture will thicken and resemble the consistency of pancake batter.
Transfer the mustard to a sauce pan and add in the cornstarch mixture. Cook over a medium high flame until the mustard thickens and boils, about 2-3 minutes. Funnel into a jar and let cool. Keep refrigerated -- this will last about one week.
Notes: The original recipe calls for a lager style beer. I used a winter ale and it turned out wonderfully. Be sure to use prepared horseradish (grated not creamed). I used a variety that claimed to be extra-hot, but despite the 1/4 cup in this recipe, it is not too spicy -- give it a try even if you're not a spicy mustard fan.