Beer and Horseradish Mustard

[Olga Drozd]

Beer and Horseradish Mustard

This coarse grained mustard is particularly good on corned beef or smoky sausages.  If the horseradish in this recipe makes the mustard too hot for your taste, just leave it out.  If you prefer the mustard on the fiery side, load it up with more horseradish.

1/4 cup whole brown mustard seeds
1/4 cup whole yellow mustard seeds
1 cup lager - divided
2/3 cup red wine vinegar
1/4 teaspoon ground allspice
1 teaspoon coarsely ground black pepper
1 teaspoon minced garlic
4 Tablespoons prepared horseradish
2 teaspoons sugar
1 teaspoon salt

Mix both mustard seeds, 1/2 cup of the lager, and the red wine vinegar in a small bowl, and let stand at room temperature for at least 3 hours. 

Put the mixture in a blender, and add the remaining ingredients and the other 1/2 cup lager.  Process to a coarse consistency.  Scrape the mixture into the top of a double boiler.  Stir the mustard over simmering water for 5 to 10 minutes until it begins to thicken, but is not quite as thick as commercial prepared mustard.  Scrape the mustard into a jar, and let cool.  It will thicken as it cools.  If the mustard seems too thick after cooling, thin it down with a teaspoon or so of additional beer or vinegar.  Cap the jar, and store the mustard in the refrigerator where it will last indefinitely.  Makes 2 cups.

Link to types of Lager >>>>>http://www.thebeerstore.ca/beers/search/beer_type--Lager