Labadie Recipe Database
Recipes
Login

View TABLE: Recipes

Back to List  Edit  Copy  Delete  Print View 

id 756
Name Horseradish and Beer Mustard
Main Dish Category Appetizer
Secondary Dish Category Snacks,
Main Ingredient Mustard Seeds
Other Ingredient Beer
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
Cooking Type StoveTop
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.
Origin Epicurious
Image