Beermustardnaise--96What is Beermustardnaise?

This is that sauce you want on almost everything; on a burger, to dip Pomme Frites in, spread into a sandwich, or serve alongside a grilled Craft Beer Sausage.  Beermustardnaise begins with my White Miso Malt Vinegar Mayonnaise and is infused with Sierra Nevada Beer Mustard.  Think creamy umami meets pungent delicious mustard in this multi-use sauce recipe!

Depending on your taste, you can use Sierra Nevada Pale Ale & Honey Spice Mustard, the Sierra Nevada Porter & Spicy Brown Mustard, or their Sierra Nevada Stout & Stoneground Mustard.  All three are unique, complex and full of flavor.  All three will make each version of Beermustardnaise its own stand alone sauce.

 

Makes: 1 1/2 cup

Sierra Nevada Brewing Co.

Beermustardnaise
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Beermustardnaise: My favorite White Miso Malt vinegar Mayonnaise mixed with Sierra Nevada Beer Mustard.
Servings Prep Time
1 1/2 cup 5 minute
Servings Prep Time
1 1/2 cup 5 minute
Beermustardnaise
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Beermustardnaise: My favorite White Miso Malt vinegar Mayonnaise mixed with Sierra Nevada Beer Mustard.
Servings Prep Time
1 1/2 cup 5 minute
Servings Prep Time
1 1/2 cup 5 minute
Ingredients
Base Ingredients:
Oil Ingredients:
Servings: cup
Units:
Instructions
Food Processor Directions:
  • In the bowl of a food processor, add the eggs, beer mustard, white miso (or other miso), malt vinegar, salt and garlic. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
  • Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
    White Miso Malt Vinegar Mayonnaise
  • Taste and White Miso Malt vinegar Mayonnaise; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo undertone. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
Blender Directions:
  • In the pitcher of a blender, add the eggs, beer mustard, white miso (or other miso style), malt vinegar, salt and garlic. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the pitcher might need to be scraped down with a rubber spatula, depending on the size/brand of your blender.
    White Miso Malt Vinegar Mayonnaise
  • Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the blender on to a low speed and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
The Old Bowl & Whisk Directions: (AKA Old School):
  • In a medium sized metal bowl, add the eggs, beer mustard, white miso (or other miso style), malt vinegar, salt and garlic. Whisk to create a paste like consistency.
  • There are a few different approaches to make adding the oil, while whisking the bowl, a critical technique in initializing the emulsification. . The "I wish I had a third hand," thought rolls through your mind... To help stabilize the bowl, take a clean dish towel and unfold it to a large rectangle. Take the opposite corners, one in both hands and flip it over to spin the towel into a rope. tie the two ends together loosely to make a ring. Set it on the work space and place your bowl in the center. This will stabilize the bowl from rocking.
  • Another trick is to whisk only the bottom of the bowl. The more pressure on the side of the bowl will cause the bowl to rock, making it harder to get clean whisks through the mixture, when more oil can pool (if pouring the oil to fast).
  • The last trick is to get another person (family member, friend, room mate, significant other) to hold the bowl.
  • Measure out the two oils and have ready. Whisking the egg mixture, slowly, in a very fine stream, add the oil to the center of the bowl, Keep whisking as fast as you can, watching the egg mixture dissolve the oil into itself. The mixture will start to thicken the last 1/4 cup of oil. Extra large egg yolks can emulsify up to 1/2 cup of oil, per yolk. This is also when the mayonnaise will be the right consistency. The mayonnaise is done when the whisk leaves a trail of where the whisk was, like a thick custard. Using a spatula, transfer the finished mayo to a pint Mason jar (or other seal-able container with a 1 1/2 cup size) and seal with a lid. The mayo will thicken slightly more, once refrigerated.
How to fix a broken emulsion:
  • If the mayonnaise breaks (broken sauce), don't throw it away and start over. Simply pour the contents of the food processor bowl into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification will restart.
Recipe Notes

Try using this recipe in:

Tuna Fish Salad

Deviled Eggs

Salad Dressings

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