Labadie Recipe Database

Name Horseradish and Beer Mustard Number of People 12 List of Ingredients 1 cup lager beer, divided 2/3 cup malt vinegar or red wine vinegar 1/3 cup whole brown mustard seeds (2.2 oz -- can use yellow seeds instead) 2 T dry mustard 1/4 cup prepared horseradish 1 tsp coarse kosher salt 1 tsp fresh ground black pepper 1 Tbsp honey 1/4 tsp caraway seeds, finely ground in mortar & pestle OR in spice mill 2 tsp  cornstarch mixed with 1 Tbsp water Description Whisk 1/2 cup beer, vinegar, mustard seeds, and dry mustard to blend in small bowl. Let stand at room temperature for 3 hours. Transfer beer-and-mustard mixture to blender; add remaining 1/2 cup beer, horseradish, 1 tsp salt, 1 tsp pepper, honey, and caraway seeds; blend until coarse puree forms. Transfer to medium metal bowl. Set bowl over a saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner than store bought mustard). Transfer mustard to small saucepan and add cornstarch & water mixture. Whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer to airtight container. Cover and chill utnil cold. Time 5 min prep, 3 hours inactive, 20 minutes active Difficulty (1-5) 2 Notes Can be made 1 week ahea. Keep chilled. Can buy brown mustard at Asian and Indian markets, or at thespicehouse.com.  Make quick version by whisking 1 cup whole grain Dijon mustard, 1/2 cup regular Dijon mustard, 1/4 cup horseradish and 1/4 cup lager beer in small bowl and chill. Image