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Monday, March 20, 2017

Horseradish Beer Mustard







This mustard, from “Tart and Sweet,” by Jessie Knadler and Kelly Geary, is easy, fiery and great. Use it to elevate a simple dinner of sausages, roast chicken or steak.

Featured in: D.I.Y. Cooking Handbook. 

Ingredients
½ cup dry mustard, such as Colman's
1/3 cup sweetish dark beer, such as Brooklyn Local 2 or Negra Modelo
½ cup drained prepared horseradish
1 tablespoon brown mustard seeds
 Salt and pepper, to taste

Preparation
1. In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.

Adapted from “Tart and Sweet,” by Jessie Knadler and Kelly Geary

Nutritional analysis per serving (2 servings)
187 calories; 10 grams fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 253 milligrams sodium

http://cooking.nytimes.com/recipes/1016208-horseradish-beer-mustard

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