Craft Beer Mustard

Nice. I made a stone ground mustard with some horseradish from my garden and made 3 variations: Founders red rye, cigar city maduro, and Bells Kalamazoo stout. It was an interesting experiment, the rye was the best.

 

Once you master the mustard try making a mostarda.
I recently made a plum mostarda and used gueuze in place of the wine and vinegar, it came out amazing.

 

That sounds delicious. What gueuze did you use? I have the trouble the ones that I like I don't want to cook with as they are usually harder to find, rare, or more expensive. I have been experimenting with home made vinegars from red, white, and dessert wine and champagne, but i prefer to work with beer.

I looked up a few recipes for plum Mostarda and was curious as to how you made it? I did not see many that called for vinegar and wine and just want to get a second opinion on how/where to subbstitute beer.

 

I used Cantillon...Yes I know, but I am a firm believer in cooking with quality beer and wine that I myself would drink.
That being said, I never really follow a recipe just go off of techniques I was taught. You need wine to cook down the fruit and the vinegar adds a nice flavor to the mostarda. So i decided to substitute a gueuze for those parts. Here is what I have in my head for a recipe.

15 Plums - Cut into medium dice.
1 Cup of Golden Rasins
1 Cup of Sugar
3/4 Cup of Mustard Seeds - I usually use yellow and brown
1/2 Cup of Dijon Mustard - I usually make my own with Mustard powder, Vinegar, Water and Hot Sauce
2 Cups of Gueuze - If you feel like you need more liquid once you add the fruit, then add as needed.

Directions -
Heat the Gueuze and Sugar in a deep skillet, dissolve the sugar and add the fruit. Simmer until the fruit has a jam like consistency. Add the dijon mustard and mustard seeds and simmer for another 5 minutes. Let stand at room temperature to cool or serve warm. You can refrigerate it a save for about 2 weeks.

 

That sounds delicious, I think I found a project for the weekend. I wish I could find Cantillon to drink, let alone cook with but I understand the desire to use good beer. I use double bastard for a variety of things and I love using a good barley wine or porter for sauce.

Thank you so much for the info, I can't wait to try it. If you don't mind another question, I was wondering what your thoughts were on a hoppy, IPA/ DIPA vinaigrette? I have tried a blood orange hoppy beer mixture a few times with varying results and was wondering if you could bring your expertise to bare. Thanks again and cheers.

 

I would recommended either using citrus, chili or honey for making a vinaigrette with an IPA. What you could also do it make a hops infused oil to use in the vinaigrette or get some hop extract and use that as an ingredient.

 

I made mustard last year with Stoned Smoked Porter and it was very nice.

Once you make mustard from scratch, you will never go back to buying it.

 

I am thinking pork chops.

 

Traditionally it is an Italian condiment. I have served it with cheese plates, charcuterie, sandwiches, red meats and offal.
I made the plum mostarda and served it with crispy sweetbreads.

 

This has been an eye opener. Never really thought of craft beer and mustard together, might have to try this. Thanks for sharing!

 

I made the plum mostrada today and served it with some quickly seared and pan roasted bone in pork chops in a simple marinade and it was great! The mostrada started off a little funky while the gueuze was simmering, but came around to delicious once t got a little thicker, and then with the addition of the Dijon and mustard seed, wow!

I think I have a new staple sauce in my house. Thanks for all the info and if you ever want to share more, please keep me in mind.

 

Glad it worked out. You can always tweak the recipe and add other fruits to it. I have used - cherries, apples, peaches, pears, figs & orange.

 

I'm gonna go home after work and try this out. Can't wait!