This spicy homemade mustard sauce brings a horseradishy kind of heat that’s well balanced by honey, vinegar, turmeric and, of course, German lager. Serve it with burgers, sausages, hot dogs and even french fries. When drizzled over grilled vegetables, it makes for an out-of-this-world barbecue experience.
1/2 cup (125 mL) dry mustard
3 tbsp (45 mL) yellow mustard seeds
2 tbsp (30 mL) brown mustard seeds
2 tsp (10 mL) salt
1/2 tsp (2.5 mL) turmeric
1/2 cup (125 mL) German-style lager
3 tbsp (45 mL) apple cider vinegar
2 tbsp (30 mL) liquid honey
1/2 cup (125 mL) mayonnaise (see tips)
In a medium metal or glass bowl (see tips), whisk together dry mustard, yellow mustard seeds, brown mustard seeds, salt and turmeric.
Whisk in lager, vinegar and honey until blended. Cover and refrigerate for 8 hours or up to 2 days.
Transfer mustard mixture to a blender and add mayonnaise. Blend until well mixed and mustard seeds are coarsely ground, 15 to 20 seconds. Transfer to an airtight jar, seal and refrigerate for up to 2 weeks.
Look for good deals on mustard seeds and turmeric in bulk stores, South Asian grocery stores or supermarket spice sections.
Turmeric dyes anything it comes into contact with — including bowls, wooden spoons, blender jugs and countertops — so use metal or glass where possible. While the colour will fade over time, you can get a head start on the process: Immediately wash off any residue and use a vinegar-water or bleach-water mix to remove the colour. A paste of baking soda and water will work on most countertops (just check the manufacturer’s instructions first); let it stand for 10 to 15 minutes and then scrub away.