Ingrédients pour Beer Mustard
- 1 cup yellow mustard seeds
- 1 cup lager beer
- 1/2 cup malt vinegar
- 1 teaspoon allspice
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 2 tablespoons brown sugar
- 2 tablespoons dry mustard
- 2 minced garlic cloves
- 1 tablespoon prepared horseradish
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Comment préparer Beer Mustard
- In a small bowl, combine 1 cup yellow mustard seeds, 1 cup lager beer, and 1/2 cup malt vinegar.
- Cover and refrigerate overnight (or for at least 8 hours) to allow the seeds to soak.
- Strain the mixture through a fine-mesh sieve, reserving the soaking liquid in a separate container.
- Place the soaked mustard seeds in a food processor and pulse 7-8 times until coarsely ground. Do not over-process.
- In a double boiler (or a heatproof bowl set over a saucepan of simmering water), combine the ground mustard seeds, reserved soaking liquid, 1 teaspoon allspice, 1/2 teaspoon black pepper, 1 tablespoon salt, 2 tablespoons brown sugar, 2 tablespoons dry mustard, 2 minced garlic cloves, and 1 tablespoon prepared horseradish.
- Cook over low heat for approximately 90 minutes, stirring frequently to prevent sticking and burning. The mixture will thicken as it cooks.
- Remove from heat and let cool completely. Taste and adjust seasoning as needed (adding more salt, sugar, or vinegar).
- Transfer the mustard to a sterilized jar or container. Refrigerate for at least 24 hours to allow the flavors to meld before serving. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
31g
Fat
3g
Carbs
9g
