Samuel Adams Boston Lager Honey Mustard

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This recipe and excerpt is from the Beerlicious: The Art of Grillin' & Chillin' Vol.1 book by Ted Reader

 

Try this honey mustard recipe on your burgers, hot dogs, steaks, or even French fries.

Cookbook review

 

DifficultyIntermediate
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Yields1 Serving
Prep Time30 mins
 1 cup hot mustard powder
 1 tbsp grandulated sugar
 2 cups Samuel Adams Boston Lager
 ½ cup yellow mustard seeds
 2 tbsp black or brown mustard seeds
 1 cup malt vinager
 4 tbsp liquid honey
 2 tsp kosher salt
 ¼ tsp tumeric
 ¼ tsp cayenne pepper
 ¼ tsp ground allspice
 ¼ tsp ground mace
1

In a large glass bowl. combine mustard powder and sugar. Stir in 1 cup (250 ml) of the Samuel Adams Boston Lager until smooth. Let stand for 30 minutes. Whisk in remaining beer until smooth. Stir in yellow and black mustard seeds, vinegar, and 1 Tbsp (15 mL) of the honey.

2

Cover and refrigerate, stirring occasionally and adding a little water (if required) to keep mustard seeds moist for 48 hours.

3

Transfer mustard mixture to food processor. Add remaining honey, kosher salt, turmeric, cayenne, allspice, and mace. Process for about 5 minutes or until mustard seeds start to become creamy.

4

Transfer to an airtight glass jar or container and refrigerate for 1 week.

5

Open the jar and taste (stir in a little more honey if you like it sweeter). Serve with your favorite burgers, sausages, hot dogs, and wherever else you like to use your mustard.

Ingredients

 1 cup hot mustard powder
 1 tbsp grandulated sugar
 2 cups Samuel Adams Boston Lager
 ½ cup yellow mustard seeds
 2 tbsp black or brown mustard seeds
 1 cup malt vinager
 4 tbsp liquid honey
 2 tsp kosher salt
 ¼ tsp tumeric
 ¼ tsp cayenne pepper
 ¼ tsp ground allspice
 ¼ tsp ground mace

Directions

1

In a large glass bowl. combine mustard powder and sugar. Stir in 1 cup (250 ml) of the Samuel Adams Boston Lager until smooth. Let stand for 30 minutes. Whisk in remaining beer until smooth. Stir in yellow and black mustard seeds, vinegar, and 1 Tbsp (15 mL) of the honey.

2

Cover and refrigerate, stirring occasionally and adding a little water (if required) to keep mustard seeds moist for 48 hours.

3

Transfer mustard mixture to food processor. Add remaining honey, kosher salt, turmeric, cayenne, allspice, and mace. Process for about 5 minutes or until mustard seeds start to become creamy.

4

Transfer to an airtight glass jar or container and refrigerate for 1 week.

5

Open the jar and taste (stir in a little more honey if you like it sweeter). Serve with your favorite burgers, sausages, hot dogs, and wherever else you like to use your mustard.

Samuel Adams Boston Lager Honey Mustard