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!
- 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
- 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.
- 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.