Hot Beer Mustard Sauce
Egg Rolls need a condiment that can cut through the fried skin and rich filling. This Hot Beer Mustard Sauce is super easy to make and complements many Chinese dishes. There are lots of different mustard recipes to make, this is by far the easiest. Beer and pungent yellow mustard powder. As the beer hydrates the mustard powder, the myrosinase enzyme reacts with the water in the beer to create the distinctive sinus burning sensation. Food science is cool!
Makes: 1/4 cup
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2016 | Issue #115
Ingredients
-
3 tablespoon
mustard powder, such as Colman's Mustard Powder
or Hot Oriental Yellow Mustard Powder
- 3 tablespoon beer, such as American Pale Ale, American IPA or American Double IPA
or
Servings: cup
Units:
Instructions
- In a small bowl, measure out the Hot mustard powder. This is just finely ground yellow mustard seeds.
- Next is to figure out what beer you are going to add. I like something with a citrus forward hop presence. You can use a Sierra Nevada Pale Ale to get a wonderful grapefruit undertone to the final mustard, American IPA or American Double IPA. while the mustard powder is hot and spicy in the nose, the floral or citrus notes of a hoppy beer will come through.
- Add the same amount of beer to the bowl as the mustard powder and mix well. Let this mixture sit for at least 15 minutes to hydrate the mustard powder, while allowing the myrosinase enzyme to react with the water in the beer to create the distinctive sinus burning sensation. This mustard should be made to order, but it can be refrigerated for a week. (It will be less spicy the longer it sits.)
- This mustard is great with Egg Rolls, but can be placed into a seal-able container and stored in the refrigerator for up to a month.
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