ry 'til brown.
Add Beer Mustard and salt and pepper.
n a saucepan combine beer, brown sugar, mustard and black pepper; cook
nd then add in the beer, mustard, bay leaf, 1 teaspoon black
COMBINE beer and brown mustard seeds in a medium saucepan.
bit from broth (water / beer).
3. Add the remaining
ixing bowl. Slowly stir in beer and mix just until combined
Soak brown and yellow mustard seeds with dark beer in a large bowl
Crack the mustard seeds in a coffee or spice grinder. (Do not make into a powder)
Stir in enought vinegar to make a thick paste.
Combine mustard powder with the salt, stir in enough beer to make a thick paste.
Mix the two pastes together and add enough beer to make a smooth pasty consistency.
Can store up to 3 weeks in refriderator in a sealed container.
medium bowl, mix the beer, mustard, and the caraway seeds, if
small bowl, mix the mustard, honey, mayo and dried onion
small bowl whisk together beer, Dijon mustard, honey, olive oil, rosemary
In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
Strain the liquid and reserve in a separate container.
Place the soaked seeds in a food processor and pulse 7 to 8 times.
In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
Cook about 90 minutes, stirring occasionally.
Remove from heat and let cool, then refrigerate.
Whisk beer, mustard, oil, salt and pepper together in a nonreactive bowl until salt dissolves.
Stir in remaining ingredients.
This will keep up to 3 days if covered and refrigerated.
op of onions.
Whisk beer, mustard, and caraway seeds together in
Put asparagus to boiling, salted water (about 1-inch deep) and cook, covered, about 2-3 minutes or until crisp-tender. Drain.
Meanwhile, combine thyme, beer, mustard, honey, garlic, thyme, pepper and salt in a small saucepan; mix well. Heat over medium-high heat just until boiling. Remove sauce from heat. Pour sauce over hot, cooked asparagus.
fter spices are toasted add beer, mustard and honey, bring to boil
Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.
Remove from heat and add beer, mustard, garlic powder, pepper and remaining
Mix all together well.
Add stale beer to thin as desired. Pour into jars and seal.
he ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well