Beer & Horseradish Mustard with Grilled Fennel and Sausage

Beer & Horseradish Mustard with Grilled Fennel and Sausage

by Dishing Up the Dirt

Prep Time: 15 (+ resting time) minutes  |  Cook Time: 30 minutes  |  Serves: 2-4

• 1 cup lager beer, divided
• 2/3 cup red wine vinegar
• 1/4 cup whole brown mustard seeds (you can substitute with yellow mustard seeds if need be)
• 2 1/4 tablespoons dry mustard
• 1/4 cup prepared white horseradish
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 1/4 teaspoon caraway seeds, ground
• 2 teaspoons cornstarch mixed with 1 tablespoon water

1. Whisk 1/2 cup beer, vinegar, mustard seeds and dry mustard to blend in a small bowl. Let the mixture stand at room temperature for 3 hours.
2. Transfer beer and mustard seed mixture to a blender; add the remaining 1/2 cup beer, horseradish, salt, pepper, honey, and ground caraway seeds. Blend on high until smooth. Transfer mixture to a medium metal bowl. Set the bowl over a saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (the mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to a small saucepan and add cornstarch mixed with water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to an airtight container. Cover and chill.
3. Serve mustard with grilled veggies, sausage, and even chips!

Notes

• This recipe is inspired by Bon Appétit Magazine
• Mustard can be stored in an airtight container in the fridge for 7-10 days)

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.