I'm still hoarding condiments and not only am I hoarding, I'm creating. Ever since I made my first batch two years ago, store-bought mustard just doesn't....cut the mustard. For instance, I just fried up a batch of corn dogs (made with O'Dovero hot dogs and homemade batter) and regular old French's yellow mustard pales in comparison to all that deep-fried goodness. However, freshly made spicy beer mustard is not only up to the task, it takes a corn dog to a whole new level. And the good news about all this corny mustard love is that making your very own batch is about as easy as chopping, mixing and stirring. In less than a week, you'll have a bracing batch of spicy beer mustard and you can start your own condiment collection. It's a slippery slope, condiment hoarding, but it's a good ride.
Spicy Beer Mustard
3/4 cup brown mustard seeds
3/4 cup yellow mustard seeds
1 1/2 cups apple cider vinegar
1 1/2 cups dark beer
5 tbsp. honey
1/2 cup brown sugar
2 garlic cloves, finely minced
1 shallot, finely minced (about 1 tablespoon)
1 tsp. turmeric
1/2 tsp. rosemary, minced
1/2 tsp. thyme, minced
1 cup dry mustard ( I used Coleman's)
Preparation
In a medium saucepan, combine the beer, honey and brown sugar until sugar and honey are dissolved. Remove from the heat and add the vinegar, minced garlic and shallots, turmeric, rosemary and thyme. Stir to thoroughly combine and set aside until it has cooled off to room temperature. Add the mustard seeds, mix and place in a covered glass jar. Let it sit, stirring a few times a day, at room temperature for 2 - 3 days. Place the mustard seeds and their soaking liquid in a blender with the cup of mustard powder and blend until smooth. Cover and refrigerate overnight before serving. Mustard will last several months in the refrigerator.
