Beer and Horseradish Mustard

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
Bon Apetit

Ingredients:

• 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

How to:

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.