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!
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Beer & Horseradish Mustard with Grilled Fennel and Sausage
by Dishing Up the Dirt
Prep Time: 15 (+ resting time) minutes | Cook Time: 30 minutes | Serves: 2-4
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
Preparation
- 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.
- 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.
- 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.
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