Rochefort 10 Beer Mustard
A complex beer mustard with dried fruit flavors of fig | date | prune and caramelized shallots.
| Servings | Prep Time |
| 20ounce | 10minute |
| Cook Time | Passive Time |
| 15minute | 12hour |
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Ingredients
Soaking Ingredients:
- 375ml Rochefort 10,more information on Rochefort 10
- 1cup mustard seed, whole,available at yellow mustard seed or organic brown mustard seed
- 5each figs, driedstems removed and cut into quarters
- 1/4cup vinegar, malt
Remaining Ingredients:
- 2tablespoon butter, unsaltedor vegetable oil
- 2tablespoon oil, canola or vegetable
- 1cup shallot, fresh,peeled and minced
- 2tablespoon Belgian Candi Syrup, D-90available at Beer Beer and More Beer
- 1tablespoon thyme leaves, fresh
- 1tablespoon mustard powder,such as mustard powder – mild
- 1teaspoon salt, kosher
- 1teaspoon peppercorns, black, freshly cracked
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.