Zippy Horseradish Beer Mustard Food

ZIPPY HORSERADISH BEER MUSTARD

Steps:

• Add mustard powder, horseradish and mustard seeds to a small bowl. Whisk to combine.
• Slowly pour in beer, and whisk to combine well.
• Cover and refrigerate mustard overnight. Check consistency, adding a little beer to loosen mixture if necessary.
• Store in refrigerator for up to 2 weeks.

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.

SPICY HORSERADISH MUSTARD

Steps:

• In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)

HORSERADISH MUSTARD

Steps:

• Sift the flour, add all the other ingredients and mix for a few minutes.
• Cover, let it stand for half an hour, mix again and put in clean jars.
• It will be ready in one week, leave in a cool dark place.

HORSERADISH BEER MUSTARD

Steps:

• In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.

HORSERADISH MUSTARD

Steps:

• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

DOUBLE HOT HORSERADISH MUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.

BEER MUSTARD

Steps:

• In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
• Strain the liquid and reserve in a separate container.
• Place the soaked seeds in a food processor and pulse 7 to 8 times.
• In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
• Cook about 90 minutes, stirring occasionally.
• Remove from heat and let cool, then refrigerate.

ZIPPY MUSTARD SAUCE FOR SIRLOIN STEAKS OR ROASTS

Steps:

• Combine, egg yolk, mustard, vinegar, water, horseradish, butter, sugar, salt and pepper in pot. cook and sir over low heat, until sauce thickens (5-10 min).
• Remove from heat and stir until sauce is smooth.
• Cool, then add whipping cream folding in gently. Cover and chill until ready to use.