Oh Barry.... We're Out of Mustard!

Oh Barry…. We’re Out of Mustard!

I am a mustard fiend. With the exception of cheap yellow mustard, I sample/collect them like nobody’s business and I usually have several different mustards in my fridge and pantry at any moment in time. Currently, my collection is Trader Joe’s heavy. TJ’s Hot & Sweet Mustard and Aioli Garlic & Mustard Sauce are among my daily favorites.

When I purchased and downloaded Try This at Home: Recipes from My Head to Your Plate by Richard Blais, there were several variations on mustard that caught my eye. First up was Beer Mustard. I’m a sucker for trying out new ingredients and the use of beer extract caught my eye. (The recipe called for 1/2 a teaspoon. Now what to do with the other 4 ounces?)

After gathering all the ingredients, the sauce came together in just a few minutes. I didn’t make aioli from scratch since I had a coveted bottle of Duke’s Mayo and, really, it was just a matter of whisking everything together. The cinnamon was surprising to me. It added another welcome layer of flavor and it worked beautifully with the brats and sweet potato fries that I served alongside. This is going to go into my regular rotation as a more grown-up version of honey mustard.

Beer Mustard w/ Sweet Potato Fries

Beer Mustard w/ Sweet Potato Fries

Recipe: Beer Mustard Sauce
Prep time
Total time
Recipe type: Sauces
Serves: 1.5 cups
  • 1 cup Aioli or good-quality store-bought mayonnaise (I used Duke's)
  • ½ cup Dijon mustard
  • 2 tablespoons agave syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon beer extract
  • Pinch of cayenne pepper
  1. In a small bowl, whisk the aioli, Dijon, agave, cinnamon, beer extract and cayenne together until well-mixed. Refrigerate for a few hours or overnight to allow flavors to blend.
  2. Mustard can be stored in an air-tight container and refrigerated for up to 1 month.
I used Beer Powder from the Spice and Tea Exchange. You can Google around for other sources. Alternately, I would think just reducing a bottle of beer in a small saucepan on the stove until syrupy would do the trick as well!

Recipe adapted (not really, at all) from <a href="http://www.amazon.com/gp/product/030798527X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=030798527X&linkCode=as2&tag=nopocoen-20&linkId=GBIK2G2AZ27X36JJ" data-mce-href="http://www.amazon.com/gp/product/030798527X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=030798527X&linkCode=as2&tag=nopocoen-20&linkId=GBIK2G2AZ27X36JJ">Try This at Home: Recipes from My Head to Your Plate</a><img style="border: none !important; margin: 0px !important; display: none !important; visibility: hidden !important; opacity: 0 !important; background-position: 0px 0px;" src="http://ir-na.amazon-adsystem.com/e/ir?t=nopocoen-20&l=as2&o=1&a=030798527X" alt="" width="0" height="0" border="0" data-mce-src="http://ir-na.amazon-adsystem.com/e/ir?t=nopocoen-20&l=as2&o=1&a=030798527X" data-mce-style="border: none !important; margin: 0px !important; display: none !important; visibility: hidden !important; opacity: 0 !important; background-position: 0px 0px;"> by Richard Blais.