Rochefort 10 Beer Mustard
A homemade mustard, infused with caramelized shallots, dried figs and thyme leaves to enhance the natural flavors of date, prune, dried fig, honey, vanilla that come from the Belgian Quadrupel (Quad) style brew called Rochefort 10. Try this beer mustard on a Trappist Burger, use in a salad dressing, serve along side a charcuterie plate | board and the list of uses goes on and on…
Makes: 20 ounces
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2007 | Issue #8
A complex beer mustard with dried fruit flavors of fig | date | prune and caramelized shallots.
| Servings | Prep Time |
| 20 ounce | 10 minute |
| Cook Time | Passive Time |
| 15 minute | 12 hour |
|
|
|
|
A complex beer mustard with dried fruit flavors of fig | date | prune and caramelized shallots.
|
Ingredients
Soaking Ingredients:
- 375 ml Rochefort 10, more information on Rochefort 10
- 1 cup mustard seed, whole, available at yellow mustard seed or organic brown mustard seed
- 5 each figs, dried stems removed and cut into quarters
- 1/4 cup vinegar, malt
Remaining Ingredients:
- 2 tablespoon butter, unsalted or vegetable oil
- 2 tablespoon oil, canola or vegetable
- 1 cup shallot, fresh, peeled and minced
- 2 tablespoon Belgian Candi Syrup, D-90 available at Beer Beer and More Beer
- 1 tablespoon thyme leaves, fresh
- 1 tablespoon mustard powder, such as mustard powder - mild
- 1 teaspoon salt, kosher
- 1 teaspoon peppercorns, black, freshly cracked
Servings: ounce
Units:
Instructions
- In a seal-able container, add Rochefort 10, mustard seeds, figs and malt vinegar. Mix to combine; seal and place in the refrigerator overnight: This will help hydrate the mustard seeds, making it easier to grind them, while infusing the flavors together.
- In a sauté pan over medium heat, add butter (or oil to make this vegan), oil and shallots. Stir frequently for 8 – 10 minutes, until the shallots caramelize, turning a dark brown color and smell sweet. Add the *dark candi syrup (or honey) and thyme leaves, and cook for another minute. Transfer shallots to a blender, adding the Rochefort-soaked mustard seeds and liquid, mustard powder, salt and pepper; purée until smooth.
- Place the finished beer mustard in a sterile jar(s) and seal with new lids.
- The resulting mustard will be strong and full in flavor. Letting the mustard sit in the refrigerator for 1–2 weeks will mellow and fuse the flavors. You can also warm the mustard over low heat if you want to use it right away: The heat will trigger an enzyme that breaks down the pungent flavor and resulting heat from the mustard seed.
(Visited 313 times, 2 visits today)
