Text 27843, 69 rader
Skriven 2015-06-06 05:07:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1185
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beer & Horseradish Mustard
 Categories: Condiments, Sauces, Beer
      Yield: 1 servings

      1 c  Lager beer; divided
    2/3 c  Malt or red wine vinegar
    1/3 c  Whole brown mustard seeds *
      2 tb Colman's dry mustard
    1/4 c  Prepared white horseradish
      1 ts Coarse kosher salt
      1 ts Fresh ground black pepper
      1 tb Honey
    1/4 ts Caraway seeds; fine ground
      2 ts Cornstarch
           +=MIXED WITH=+
      1 tb Water

  The hit of beer in this tangy mustard makes it the perfect
  dipping sauce for the sausages.

  Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry
  mustard to blend in small bowl. Let mixture stand at room
  temperature 3 hours.

  Transfer beer-and-mustard-seed mixture to blender; add
  remaining 1/2 cup beer, horseradish, 1 teaspoon coarse
  salt, 1 teaspoon pepper, honey, and ground caraway seeds;
  blend until coarse puree forms. Transfer mixture to medium
  metal bowl. Set bowl over saucepan of simmering water and
  whisk often until mixture thickens slightly, about 15
  minutes (mixture will be thinner and more sauce-like than
  store-bought mustard). Transfer mustard to small saucepan
  and add cornstarch mixed with 1 tablespoon water; whisk
  over medium-high heat until mustard thickens and boils,
  about 2 minutes. Transfer mustard to airtight container.
  Cover and chill until cold. DO AHEAD: Can be made 1 week
  ahead. Keep chilled.

  * Sold at specialty foods stores, Indian and Asian
  markets, and online at thespicehouse.com. If unavailable,
  use yellow mustard seeds instead.

  TEST-KITCHEN TIP: Running short on time? Make a quick
  version of this recipe by whisking 1 cup whole grain Dijon
  mustard, 1/2 cup regular Dijon mustard, 1/4 cup prepared
  white horseradish, and 1/4 cup lager beer in a small bowl
  to blend. The mustard can be made a week ahead. Store it
  in an airtight container in the fridge.

  by Bruce Aidells

  Bon App+¬tit | October 2009

  Yield: Makes about 1 cup

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... There ain't no such thing as wrong food. -- Sean Stewart

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)