Rauchbier Onion Mustard

Homemade Rauchbier Onion Mustard: a smoked German lager flavored beer mustard infused with caramelized onions, brown mustard seeds and spices.

Servings	Prep Time
1pint	10minute

Cook Time	Passive Time
12minute	8hour

Servings	Prep Time
1pint	10minute

Cook Time	Passive Time
12minute	8hour

Ingredients

Instructions

In a seal-able container, add Rauchbier, mustard seeds and malt vinegar. Seal tight with its lid and mix to combine. Let sit 4 hours to overnight at room temperature. This softens the mustard seed, making them easier to grind into a paste. It also creates Malt Vinegar Pickled Brown Mustard Seeds.

Beer Mustard Option 1: Sautéed Onions

In a sauté pan over medium heat, add oil and onions. Stir occasionally until the onions are golden brown, about 10 minutes. Add garlic and cook for another 2 minutes.

Beer Mustard Option 2: Smoked Onions

If you have a smoker, a Big Green Egg, a Pit Smoker, Weber Grill or other “cooking over five” culinary gadget, then this is what you want to do. After you are done cooking, what ever it might be, add a few whole, peel on, yellow onions and close the lid. What ever residual heat remains will be low. Overnight, let the onions sit, not opening the lid, just as is. This will slowly cook and caramelize the starches into sugars, within the onions cells. Try adding a few whole garlic heads to the smoker as well, creating smoked garlic, that can be added to the recipe.
The next day, or 6 – 10 hours later, remove the onion from the BBQ. Peel the onion and remove the root end. Chop and continue with the recipe.

To Finish Beer Mustard:

Transfer all the ingredients into a blender, also adding beer-mustard mixture,, mustard powder, salt and pepper. Blend until smooth, or desired consistency, about 1- 2 minutes for a courser texture, up to – 4 minutes, resulting in smooth, almost creamy finish.
Transfer the finished beer mustard to a sterile mason jar and refrigerate. This mustard will last a very long time, if not becoming a new favorite flavored mustard first.

Recipe Notes

Ways to Use Rauchbier Onion Mustard:

Try adding mustard to a vinaigrette
Spread over a cut of beef | pork | chicken and roast 375˚F | 191°C oven
Use in Red Ale Barbecue Sauce
Try it as a spread | condiment for a ham, roast beef or grilled vegetable sandwich
Serve it alongside grilled German sausages
Added to my recipe for Beermustardnaise
Think pastrami… In sandwich format or Ruben format with 2K Island Dressing and homemade sauerkraut, a slice of Swiss or Gruyère cheese