Aug 252011
I’m in the mood to share. But, I’m always a bit embarrassed when I come to sharing someone else’s shared-to-you bit of knowledge. Recipes, I reckon, are those sorts of knowledge–who was the first person to “invent” the concoction? Then again, who first taught your parents their first ABCs and then passed them over to your ABCs?

In this case, the mustard recipe I present below was discovered at a web site aptly called “Delish“. A little bit of digging revealed the recipe came from “Chef Jeremy Nolen“, who in turn was updating a German classic. Kudos to whomever made the stuff in the first place!

A mustard condiment you can’t eat a hotdog without.
  • 1/2 cup black mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1 1/2 cups malt vinegar
  • 2 cups dark beer, such as doppelbock
  • 5 tablespoons honey
  • 1/2 cup dark brown sugar
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 3/4 teaspoon turmeric
  • 1 cup dry ground mustard
  1. In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
  2. In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice, and turmeric, and bring to a boil. Remove from the heat, transfer to a blender, and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.

For those who enjoy the taste and punch of wasabi, this mustard will provide you an alternative to that horse-radish-based knockout. The recipe makes a HUGE amount (about 5 cups), so get a big jar and make space in the fridge. Suggest you have a BBQ right away and provide ample amounts to guests and slather generous portions on your favorite cut of meat.