Mustards can be so underestimated in your arsenal of condiments for grill time. Unfortunately mustards can actually be so misunderstood because there are different varieties and they all have their own characteristics. None are the same. Some are hot. Some are sour. Some are briney.
This mustard can be a bit bitter because of the ale. Once the mustard seeds are soaked we add in honey and cider vinegar to mellow down the beer’s bitterness with a bit of sweet-and-sour.
For this recipe we have decided to make a homage to one of our favourite local beers – Blue Label. It is one of those beers in the Farsons portfolio that has lasted the test of time. It has been around since 1928 to be exact… 92 years to be exact!
Nonetheless you will easily make your own batch of mustard to trot off and slap it on your steak on the firing grill.
Dark Ale Mustard
Ingredients
- 1 bottle Farsons Blue Label
- 200 grams Yellow Mustard Seeds
- 200 grams Black Mustard Seeds
- 2 Sprigs Rosemary (finely chopped)
- 1 Tbsp Sea Salt
- 1 Tsp Chilli Flakes
- 1 Tsp Garlic Powder
- 1 Tsp All Spice Powder
- 200 ml Cider Vinegar
- 200 grams Honey
Instructions
- Soak the mustard seeds with the beer in a jar and leave and store for 3 days.
- Take out the jar from storage and add the remaining ingredients. Stir and store again for another day to infuse.
- Depending on what type of texture you would like the mustard to have, blend lightly with a food processor.
- Transfer to sterilised jars and store in your cupboard. Once you open the jar refrigerate.
Did you try this recipe?
Please let us know how it turned out for you! Send us an e-mail or tag @maldonadobistro on Instagram and hashtag it #amaltesepantry.
