Malty Mustard

One of the charms of the BBQ season is getting together with friends and family, trying some new recipes, and drinking beer over a hot grill. It brings more smiles than a new car. Everybody usually brings some beer, potato salad, or baked beans but maybe you’re Kitchen Challenged or want something different to impress everyone. Why not make and bring a jar of good homemade mustard for everyone to enjoy on their brats?

Mustard can be a little difficult but our friends at Beer Cook site have a fantastic recipe that wont take you long, is easy to do, lasts about 2 weeks refrigerated, and is quite tasty. All you need is the ingredients, a blender or food processor, and a double boiler mechanism which is pretty simple.

If you don’t have a double boiler just get a sauce pan and a Pyrex, stainless steel, or heat proof glass bowl that is larger than the opening of the sauce pan. This is important because you don’t want the bowl to fall in or the steam to work its way into the food. This comes in handy for melting chocolate also.

Ingredients:

1/4 cup brown sugar
1 cup dark ale
2 tablespoons brown mustard seeds
2 tablespoons powdered mustard
1 / 2 cup apple cider vinegar
2 shallots, peeled and minced
1 teaspoon salt
1/ 2 teaspoon finely ground black pepper
2 egg yolks
2 tablespoons butter; melted

Directions:

1. Pour about 2 inches of water into the saucepan.
2. Heat the water on low to medium heat until the water begins to simmer.
3. Blend all the ingredients in the blender and run it on high until smooth.
4. Spoon the mixture into the top of a double boiler.
5. Put the double boiler together, cover and simmer until it is thickened and steaming. Steaming, not smoking. This should take about 10 minutes. Whisk it a lot so it doesn’t curdle.
6. Watching not to get burned, take the pan off the heat and the bowl off the pan. Let everything cool to room temperature.
7. Scrape the mustard into a re-sealable, sterilized glass jar. Can’t sterilize, wash it out real good. You just don’t want to contaminate the mustard with anything.
8. Chill the mustard before serving.

This should yield about 2 cups. If you are going to serve more people, make the recipe again. I never tried doubling the ingredients so I can’t tell you if that works. The mustard should last about 2 weeks which means you can make it well in advance.