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…
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.