This rich and mellow mustard proves itself a very versatile condiment, delivering just enough warmth from the mustard seeds, and just enough tang from the beer, to compliment so many dishes. We recently grilled skirt steaks and topped them with caramelized onions and a dab of this mustard. You might like to try it with Balsamic Roasted Sausages with Red Veg, or plain sausages served up with a homey mash — potatoes and parsnips, perhaps? Or maybe on a sandwich of roast beef and English cheddar. Whatever the choice, here’s our bonus tip for you: make the mustard late in the day . . . you will have leftover beer to drink up!
1/3 cup plus 2 tbs. cider vinegar
5 tbs. caster sugar
7 tbs. yellow mustard seeds
2 tbs. English mustard powder
1/3 cup plus 2 tbs. light ale-style beer
Put the vinegar and sugar in a saucepan and bring to a simmer. Add the mustard seeds and the powder and stir well. Simmer over medium heat until reduced by half and the seeds have softened slightly, 4-5 minutes.
Pour the mustard mixture into a food processor and blend into a paste. (It will take a couple of good bursts on the pulse setting to break down the seeds to become creamy.) Add the beer, pulse once more and season to taste. The mixture will thicken as it cools. Store in the fridge.