Smoked Onion Mustard

This zesty mustard gets its distinctive flavor from Rauchbier, a German Lager that has been kilned over smoke. There are many brands of Rauchbier available in the states; consult your local brewer to find a good one. this recipe makes 16 ounces of mustard -- divide into smaller jars for an awesome holiday gift.

PREP TIME: 10 minutes
COOK TIME: 12 minutes

10 ounces Rauchbier
1 cup brown mustard seeds, divided
1/4 cup malt vinegar
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 tablespoons dark brown sugar
1 tablespoon yellow mustard powder
1 teaspoon salt, kosher or smoked
1 teaspoon freshly cracked black peppercorns

In a non-reactive, lidded container container, add Rauchbier, 1/2 cup mustard seeds and malt vinegar. Stir to combine. Seal and let sit 4 hours to overnight.

In a sauteĢ pan over medium heat, add oil and onions. Stir occasionally until the onions are golden brown, about 10 minutes. Add garlic and cook for another 2 minutes. Transfer to a blender, also adding beer-mustard mixture, brown sugar, mustard powder, salt and pepper. Blend until smooth, about 2 – 3 minutes. Add remaining 1/2 cup whole mustard seeds.

Transfer the mustard to lidded glass jars, cover and refrigerate for at least 12 hours before serving.