2010
12.18

Today Beth and I are starting to make some homemade mustard using beer. Specifically Dogfish Head Raison D’Etre. The Recipe is from these fine folks at Local Kitchen Blog.  http://localkitchenblog.com/2010/12/06/can-jam-raisin-detre-mustard/ We started this off soaking white raisins in the Raison D’Etre for 4 hours. That’s an awful long time not to enjoy one of these fine beers! Stirring the contents in the bowl so it steeps nicely. After the four hours I removed the raisins and added both mustard seeds into the beer to sit overnight. After the overnight soak in the Raison D’Etre the everything needed to be put into the food processor for a bit and then into a sauce pan for a quick boil before I put the final mustard into Jars for keeping. This was not a big enough batch to do a lot of canning. Check out some of my pics during the process.

For a pairing for this mustard I would recommend a hearty meat. Some sort of roast beef or even a corned beef sandwich on some crusty bread. Very nice!


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