Beer and caraway mustard
15 minutes, plus overnight soaking time for the mustard
Makes about 1 2/3 cups mustard
To toast caraway seeds, place them in a small skillet. Heat the skillet over medium heat, just until the seeds become aromatic, 1 to 2 minutes, shaking the pan occasionally to keep the seeds from burning.
About ¼ cup plus 3 tablespoons (2½ ounces) brown mustard seeds
About ¾ cup (2½ ounces) mustard powder
1 tablespoon toasted and crushed caraway seeds
1/2 cup water
3/4 cup flat beer, preferably stout or a dark ale
1 1/2 teaspoons kosher salt
2 1/2 tablespoons dark brown sugar
1 teaspoon Worcestershire sauce
1. Soak the mustard seeds:
Place the mustard seeds, powder and crushed caraway seeds in a medium glass or ceramic bowl along with the water and beer. Set aside, covered (but not sealed airtight), for 24 hours.
2. Place the mixture
in a food processor along with the salt, sugar and Worcestershire sauce. Process for 1 to 2 minutes until the seeds are coarsely ground. This makes about 12/3 cups mustard.
3. The mustard
will be very pungent at first. Cover and refrigerate for at least one week before using, to allow the flavors to mellow and marry.