Sherry Vinegar and Beer Mustard
Sherry Vinegar & Beer Mustard
Print Recipe
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Sherry Vinegar & Beer Mustard
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Print Recipe
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| Servings | Prep Time | Cook Time | Passive Time |
| 20 | 5minutes | 10minutes | 8-12hours |
| Servings | Prep Time |
| 20 | 5minutes |
| Cook Time | Passive Time |
| 10minutes | 8-12hours |
Ingredients
- 1/2 cup Frescolio Sherry Wine Vinegar red wine vinegar also works nicely
- 1/3 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1 cup dark beer, divided
- 3 tbsp dark brown sugar
- 2 tbsp honey sub with maple syrup for vegan option
- 1/2 tsp turmeric
- 1/16 tsp allspice
- 1 tsp sea salt
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and refrigerate overnight.
- In a small saucepan, mix together remaining 1/2 cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil over medium heat, remove from heat and let cool slightly.
- In the jar of a blender, add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth. Transfer to jar(s) and refrigerate overnight before using.
Recipe Notes
Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.