Mustard Beer Dip Food

FRENCH BEER MUSTARD

Steps:

• Add the beer and honey to a saucepan, set over medium-high heat and bring to a simmer. Simmer until reduced to a thick and glossy glaze, about 15 minutes. Refrigerate until cooled completely.
• Once cooled, combine with the Dijon mustard, whole-grain mustard, mayonnaise and salt and pepper to taste in a medium bowl. Serve with soft or hard pretzels.

BEER MUSTARD

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.

MUSTARD-BEER DIP

Steps:

• Simmer 12 ounces pale ale until reduced by half.
• Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.

CREAMY BEER-N-CHEDDAR DIP

Steps:

• In bowl, combine first 4 ingredients.
• In saucepan, heat beer over low heat til warm.
• Stirring, add cheese mixture.
• Stir til melted.
• *If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
• Serve with tortilla chips or thinly sliced french bread.