French Beer Mustard Food

BEER MUSTARD

Beer Mustard image

Provided by Food Network

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1/4 cup stout beer
2 tablespoons dark brown sugar
3/4 cup yellow mustard
1/2 teaspoon cinnamon
Pretzels, for serving

Steps:

Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels.

BEER MUSTARD

Beer Mustard image

Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.

Provided by pelicangal

Categories Side Dish Sauces and Condiments Recipes

Time P15DT20m

Yield 48

Number Of Ingredients 9

Ingredients

¾ cup brown mustard seeds
¼ cup yellow mustard seeds
1 cup dark beer, or as needed
2 cloves garlic, minced
½ cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
3 half pint canning jars with lids and rings

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.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.1 g, Fat 1 g, Fiber 0.7 g, Protein 1 g, Sodium 49 mg, Sugar 0.8 g

FRENCH STYLE MUSTARD

French Style Mustard image

For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks

Provided by Bergy

Categories Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/3 cup dry mustard
1 tablespoon sugar
1/4 teaspoon salt
2 eggs, beaten
2/3 cup tarragon vinegar

Steps:

In a saucepan combine mustard, sugar& salt.
Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
Cool the put into a jar& refrigerate.

GRAINY FRENCH STYLE MUSTARD

Grainy French Style Mustard image

This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the mustard to the consistency that you want. Pour vinegar in slowly so you do not pour in too much, the same with the beer. You may substitute water for the beer.

Provided by Bergy

Categories Low Cholesterol

Time 10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup brown mustard seeds
3 tablespoons rice vinegar
1/4 cup mustard powder
1 teaspoon salt
1/4 cup beer

Steps:

Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
Stir in enought vinegar to make a thick paste.
Combine mustard powder with the salt, stir in enough beer to make a thick paste.
Mix the two pastes together and add enough beer to make a smooth pasty consistency.
Place in a closed jar and store in the fridge.

Nutrition Facts : Calories 1076.1, Fat 64.4, SaturatedFat 3.3, Sodium 2339.1, Carbohydrate 80.4, Fiber 32.9, Sugar 15.2, Protein 56.1

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