SPICY BAVARIAN BEER MUSTARD
Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 10
Steps:
- In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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.
SIMPLE BAVARIAN MUSTARD
A simple Bavarian mustard using premade ingredients. I could have sworn this should be on zaar but I couldn't find it.
Provided by drhousespcatcher
Categories Vegan
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients.
- Cover and let stand for 30 minutes for flavors to blend.
- Note: Mustard may be covered and refrigerated for up to 2 weeks.
- Note you may add sauerkraut to any sandwich you are putting this on so if you are making hotdogs for the 4th you can turn them into 'kraut dogs. One of my favorite lunches when I am in a hurry btw
- servings based on a tbsp per sandwich.
Nutrition Facts : Calories 7, Fat 0.1, Sodium 5.3, Carbohydrate 1.7, Fiber 0.2, Sugar 1.4, Protein 0.1
GERMAN STYLE MUSTARD
Make and share this German Style Mustard recipe from Food.com.
Provided by Parsley
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine mustard seed and dry mustard; set aside.
- In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
- Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
- The mixture will thicken upon standing.
- If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
Nutrition Facts : Calories 124.7, Fat 5.4, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 13.3, Fiber 3, Sugar 6.5, Protein 4.9
SWEET BAVARIAN MUSTARD
Provided by Andrea Slonecker
Categories Vinegar Oktoberfest Family Reunion Poker/Game Night Party
Yield Makes about 2 cups/480 ml
Number Of Ingredients 11
Steps:
- Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
- Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
- Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.
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