Mixing up your own mustard from scratch makes a sandwich complete, giving a touch of nasal heat to cut the richness of the pork or other meat | protein added to it. This recipe is designed to go with my Beer Cubano Sandwich, using Cuban Style Braised Pork Shoulder in Nut Brown Ale and layered with this IPA Yellow Beer Mustard. This homemade beer mustard recipe is a play off of French’s Yellow Mustard, yet so much better. I like to use Savory Spice Co. mild ground mustard powder to make this yellow mustard. It is much more mild that a standard or regular yellow mustard seed powder. The hoppy IPA from Firestone Walker Brewing Co. adds a nice citrus (when using a citrus forward IPA) element when mixed with the mild heat mustard to make this beer mustard. It is also wonderful with grilled sausages, hot dogs, roasted Holiday Ale Cured Ham, mixed into deviled eggs and spread on almost any savory sandwich!
This IPA Yellow Beer Mustard recipe is not cooked. By keeping the mustard away from heat, the myrosinase enzyme is activated, when mixed with a cool liquid. This enzyme is responsible for that hot, pungent, heat that some mustards have. As when cooking with beer, it’s best not to cook an IPA. The brewer | brewery has worked so hard to get all those hop flavors into the beer, adding heat to it, loses the aroma and flavor compounds, leaving behind a bitterness that is hard to stomach. This is why, when cooking with beer, especially IPA, not to use heat. There are always exceptions to the rule, yet this recipe isn’t one of them.
Makes: 1/4 cup of fresh IPA Yellow Beer Mustard
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