Best 11 Beer And Horseradish Mustard Recipes

HORSERADISH BEER MUSTARD

Steps:

• In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.

BEER MUSTARD

Steps:

• Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
• Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Refrigerate the jars of mustard for 2 weeks before using.

ZIPPY HORSERADISH BEER MUSTARD

Steps:

• Add mustard powder, horseradish and mustard seeds to a small bowl. Whisk to combine.
• Slowly pour in beer, and whisk to combine well.
• Cover and refrigerate mustard overnight. Check consistency, adding a little beer to loosen mixture if necessary.
• Store in refrigerator for up to 2 weeks.

HORSERADISH MUSTARD

Steps:

• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

BREWHOUSE BEER MUSTARD

Steps:

• In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
• Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.

BEER AND HORSERADISH MUSTARD

Steps:

• Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl. Let mixture stand at room temperature 3 hours.
• Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms. Transfer mixture to medium metal bowl. Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to airtight container. Cover and chill until cold. DO AHEAD: Can be made 1 week ahead. Keep chilled.
• Sold at specialty foods stores, Indian and Asian markets, and online at thespicehouse.com. If unavailable, use yellow mustard seeds instead.

EASY HORSERADISH MUSTARD SAUCE

Steps:

• Drain horseradish in a strainer.
• I push down with my knuckles to remove excess liquid.
• Combine with remaining ingredients& mix well.

BEER MUSTARD

Steps:

• In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
• Strain the liquid and reserve in a separate container.
• Place the soaked seeds in a food processor and pulse 7 to 8 times.
• In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
• Cook about 90 minutes, stirring occasionally.
• Remove from heat and let cool, then refrigerate.

DOUBLE HOT HORSERADISH MUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.

HOMEMADE BRATWURST BITES WITH BEER AND HORSERADISH MUSTARD

Steps:

• Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into ground pork mixture. Stir in 1/4 cup beer. Cover and chill overnight.
• Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 1/2 cup beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
• Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.

HORSERADISH MUSTARD

Steps:

• Sift the flour, add all the other ingredients and mix for a few minutes.
• Cover, let it stand for half an hour, mix again and put in clean jars.
• It will be ready in one week, leave in a cool dark place.