Beer & Horseradish Mustard with Grilled Fennel and Sausage
By Dishing Up the Dirt
The hint of beer in the mustard blends well with the tangy flavors of the horseradish and mustard seeds for an awesome treat – so do not skip out on this homemade dip!
Ingredients
- 1 cup lager beer, divided
- 2/3 cup red wine vinegar
- 1/4 cup whole brown mustard seeds (you can substitute with yellow mustard seeds if need be)
- 2 1/4 tablespoons dry mustard
- 1/4 cup prepared white horseradish
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon honey
- 1/4 teaspoon caraway seeds, ground
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Overview
Prep Time
15 (+ resting time) minutes
Cook Time
30 minutes
Serves
2-4
Instructions
Step 1
Whisk 1/2 cup beer, vinegar, mustard seeds and dry mustard to blend in a small bowl. Let the mixture stand at room temperature for 3 hours.
Step 2
Transfer beer and mustard seed mixture to a blender; add the remaining 1/2 cup beer, horseradish, salt, pepper, honey, and ground caraway seeds. Blend on high until smooth. Transfer mixture to a medium metal bowl. Set the bowl over a saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (the mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to a small saucepan and add cornstarch mixed with water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to an airtight container. Cover and chill.
Step 3
Serve mustard with grilled veggies, sausage, and even chips!
Notes
- This recipe is inspired by Bon Appétit Magazine
- Mustard can be stored in an airtight container in the fridge for 7-10 days)
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
