Tuesday, May 24, 2011

Mocktoberfest Mustard

Another addition to Mocktoberfest.

3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup Hefeweizen ale
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
Pinch ground allspice
3/4 teaspoon salt
1/4 teaspoon white pepper

In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

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