The chefs from the Brasserie Beck restaurant in Washington, Robert Wiedmaier and Brian McBride, made mustard hotter than the Dijon and with fuller flavor than the brown mustard. The ingredients and the process are as follow:
In a pan, using medium heat we roast 1/2 cup whole grains of mustard until they become black, for approximately 3-5 minutes. We put:
Leave the mixture to boil for 20-25 minutes until reduced by half.
Put the mixture into the blender and mix until it becomes smooth. Put again the mixture into a pan with 3 table spoon of corn flour, boil until thickened for about 5 minutes, lastly add 2 table spoons carry for the color. We serve when it’s cold.
It goes with sausages and all kind of roasts. Accompanied ONLY by beer!
We read the recipe in Men’s Health magazine GR (August 2012, p 26)
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