Caraway Red Ale Mustard
- Details
Mustard is easy to make, it just requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, flavorful mustard to make your sandwiches, burgers and hot dogs extra special.
Caraway Red Ale Mustard
Ingredients
- ¼ cup plus 3 tablespoons brown mustard seeds
- ¾ cup mustard powder
- 1 tablespoon toasted and crushed caraway
- ½ cup water
- ¾ cup red ale (we used Hale's Red Menance)
- 1½ teaspoonsMaldon flake sea salt
- 2½ tablespoons brown sugar
- 1 teaspoon Worcestershire Sauce
Instructions
- In a large bowl, mix together the mustard seeds and powder, caraway, water and red ale. Transfer to a covered container and let sit for 24 hours in the refrigerator.
- Combine the mustard/ale mixture with the salt, brown sugar and worcestershire sauce in a bowl. Then put in a food processor and pulse until coarsely ground. You can then transfer this to a jar and it will keep in the refrigerator for a few months...if you haven't used it all before then!
Tea Rubbed Roast Chicken
This tea rubbed roast chicken the best roast chicken I’ve ever made, and that is not a claim made lightly… The meat is moist and delicious, the pan sauce otherworldly, and all of the components …
Urfa Biber – Strawberry Ice Cream
Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry …
Aji Mirasol Salsa
Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; …
Northwest Watermelon Salad
Sweet, savory and salt combine perfectly in this refreshing summer watermelon salad with Emerald City Seasoning. Our signature spice blend allows the flavors of the food to shine through with just a subtle seasoning. This …
Qalat Daqqa Chocolate “Kielbasa”
This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Socials and were instantly taken …
Leave a Comment