Spicy Brown Mustard

Tags: American Cuisine, mustard, sauces

A Little Personal History:

I’m a great lover of good mustard, not just as a condiment, but it makes all the difference when used as an ingredient in so many dishes & sauces.  Brown mustard is especially popular. While Grey Poupon makes a great one, I had to have a go myself. After much trial and error, here’s the end results. It takes a little time, but if you’re a mustard lover, the end result is worth it!

Description:

Categories:	Sauce
Servings:	1 ½+ cups
Time:	– Preparation:   20 minutes – Marinade:         8 hours (mustard seeds), 24 hours (pre-blended sauce), – Cooking:         15 minutes – Refrigeration: 3 days (prepared mustard)
Equipment:	1 small bowl, cutting board and knifes, measuring cups and spoons, 1 large saucepan & cover, wooden spoon, plastic spatula, whisk, food processor, jar and top
Difficulty:	Easy

Ingredients:

• • ¼ cup yellow mustard seed
  • 2 ½ Tbs black brown mustard seed
  • ½ cup dark beer; reserve remainder

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• • ¼ cup dry mustard powder

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• • 1 small onion; chopped
  • 2 garlic gloves, pressed

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• 1 ½ cups cider vinegar
• 2 Tbs firmly packed brown sugar
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon dried tarragon leaves
• ⅛ teaspoon turmeric
• Dash of Scorching Hot Sauce

Procedure:

1. Open beer and add ½ cup to a small bowl. Add mustard seeds and soak overnight at room temperature. Reserve rest of beer at room temperature.
2. Add dry mustard to mustard seed small bowl and whisk until mixed well.
3. Chop onion, press garlic and add to large saucepan.
4. Measure out remaining ingredients and combine in saucepan.
5. Simmer, uncovered, on medium heat, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat.
6. Fold mustard mixture into saucepan and whisk until mixed well . Let mixture stand, covered, at room temperature for 24 hours, adding additional beer if necessary in order to maintain enough liquid to cover seeds.
7. Transfer mixture to food processor and pureed to desired consistency (3 – 5 minutes).
8. Transfer mustard into glass jar; cover tightly and age at least 3 days in the refrigerator before using.

Advanced Preparation:

• As you can tell, this mustard requires some TLC, time & patience. It’s worth it!

Tips, Notes, and Variations:

• The mixture will continue to thicken. If it gets too thick after a few days, stir in additional flat beer.
• If you don’t have Lars’s Scorching Hot Sauce available, substitute with your own favorite.
• Also check out Champagne Mustard Sauce