Saturday, 27 April 2013

Craft Beer Mustard

Mustard is the golden standard for everything in the Foundue Voodoo house, salad dressing, sandwiches, marinades and everything in between. I'd wash my hair with it if I could. I learned about DIY mustard using beer, and gave up buying mustard in favour of the tarragon pickled flavoured home spun version. The magic here is the love that goes into the craft beer and the patience required to leave the finished mustard in the fridge for 24 hrs while it settles down.

You'll need:
  • 1/2 cup + 1 tbsp tarragon vinegar 
  • 1/4 cup rice wine vinegar
  • 1/2 cup stout - we used Central City's Red Racer Oatmeal Stout
  • 1/4 cup brown mustard seeds
  • 3/4 cup yellow mustard seeds
  • 1/4 cup mustard powder
  • 1/2 tsp tumeric (for colour)
  • 1/2 tsp cayenne (for heat)
  • 2 tbsp honey
In a sauce pan warm the vinegars, stout, mustard seeds and mustard powder to simmer (Do not boil!) to soften mustard seeds, between 10 - 15 minutes. Remove from heat, add remaining ingredients and use a food processor to process the blend until it reaches a consistency you're happy with. Cool and place in a glass jar and toss it to the back of the fridge for a little rest.

Test the mustard after 24 hrs, if it's bitter allow it it continue to rest - the bitters will mellow after a proper chilly nap.

Once your happy with your mustard adjust the flavour by adding more vinegar and honey to your preference.

Enjoy on everything.

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