Pub Mustard

Pub Mustard Recipe from Scotland with Mustard, Brown Sugar, Salt and Turmeric

Region / culture: Scotland | Servings: 8 |

Vegetarian diet

Introduction

Pub Mustard is a classic condiment that adds a tangy and flavorful kick to a variety of dishes. This recipe combines dry mustard, brown sugar, salt, turmeric, and ale to create a rich and creamy mustard that is perfect for spreading on sandwiches, dipping pretzels, or serving alongside grilled meats.

History

Pub Mustard has its origins in traditional English pub fare, where it is often served with hearty dishes like bangers and mash or fish and chips. The combination of mustard and ale gives this condiment a unique flavor profile that is both savory and slightly sweet.

Ingredients

2 cups dry mustard
1 cup firmly packed brown sugar
2 tsp salt
0.5 tsp turmeric
12 oz (340 g) flat strong ale

How to prepare

In a blender or food processor, combine mustard, brown sugar, salt, and turmeric. Mix well.
While the machine is running, slowly pour in the beer and blend until the mixture is smooth and creamy. Remember to stop frequently and scrape down the sides of the work bowl.
Transfer the mixture to jars with tight-fitting lids.
Store in a cool, dark place.

Variations

For a spicier version of Pub Mustard, add a pinch of cayenne pepper or a dash of hot sauce to the mixture. You can also experiment with different types of ale to create unique flavor profiles.

Cooking Tips & Tricks

When making Pub Mustard, be sure to blend the ingredients thoroughly to ensure a smooth and creamy texture. It's also important to use a strong ale with robust flavor to enhance the overall taste of the mustard.

Serving Suggestions

Serve Pub Mustard alongside grilled sausages, pretzels, or roasted vegetables for a delicious and tangy flavor boost.

Cooking Techniques

Blending the ingredients in a food processor or blender is the key technique for making Pub Mustard. Be sure to blend until the mixture is smooth and creamy.

Ingredient Substitutions

If you don't have ale on hand, you can substitute with beef or vegetable broth for a different flavor profile. You can also use honey or maple syrup instead of brown sugar for a sweeter version of Pub Mustard.

Make Ahead Tips

Pub Mustard can be made ahead of time and stored in the refrigerator for up to 2 weeks. The flavors will continue to develop over time, so it's best to make it at least a day in advance.

Presentation Ideas

Serve Pub Mustard in small jars or ramekins for a rustic and charming presentation. You can also drizzle a little extra ale on top for a decorative touch.

Pairing Recommendations

Pub Mustard pairs well with grilled meats, sausages, cheese platters, and sandwiches. It also complements the flavors of pickles, pickled onions, and other tangy condiments.

Storage and Reheating Instructions

Store Pub Mustard in a cool, dark place or in the refrigerator for up to 2 weeks. If the mustard separates, simply stir it back together before serving.

Nutrition Information

Calories per serving

Each serving of Pub Mustard contains approximately 20 calories.

Carbohydrates

Each serving of Pub Mustard contains approximately 5 grams of carbohydrates.

Fats

Each serving of Pub Mustard contains approximately 0 grams of fat.

Proteins

Each serving of Pub Mustard contains approximately 1 gram of protein.

Vitamins and minerals

Pub Mustard is a good source of vitamin C and iron.

Alergens

Pub Mustard contains mustard and may contain traces of gluten from the ale.

Summary

Pub Mustard is a low-calorie condiment that is rich in vitamin C and iron. It is a flavorful addition to a variety of dishes and can be enjoyed in moderation as part of a balanced diet.

Summary

Pub Mustard is a flavorful and versatile condiment that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a tangy and creamy mustard that will elevate your favorite dishes. Enjoy this classic pub condiment with grilled meats, sandwiches, or snacks for a delicious flavor boost.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pub Mustard. It was many years ago, during a visit to my dear friend Margaret's house. Margaret and I had been friends since we were young girls, and she had always been a fantastic cook. On this particular day, she had invited me over for lunch and served me a delicious sandwich with this incredible mustard spread.

I couldn't get enough of it! The tangy, spicy flavor was unlike anything I had ever tasted before. I immediately asked Margaret for the recipe, and she told me that it was a closely guarded secret passed down through her family for generations.

I begged and pleaded with her to share the recipe with me, and after much convincing, she finally relented. She handed me a worn, stained piece of paper with the ingredients and instructions scrawled in her beautiful cursive handwriting. I thanked her profusely and promised to keep the recipe safe and only share it with those who truly appreciated it.

As I read through the recipe, I could see that it was a labor of love. The ingredients were simple yet carefully selected, and the process involved a bit of time and patience. But I was determined to master it and replicate the delicious mustard spread that had captured my heart.

I gathered the necessary ingredients – mustard seeds, vinegar, honey, garlic, and a few secret spices – and set to work in my own kitchen. I followed Margaret's instructions to the letter, grinding the mustard seeds, mincing the garlic, and simmering everything together in a saucepan until it reached the perfect consistency.

The aroma that filled my kitchen was intoxicating, and I couldn't wait to taste the final product. I spread a dollop of the Pub Mustard on a slice of freshly baked bread and took a bite. The flavor exploded in my mouth, bringing back memories of that wonderful lunch at Margaret's house.

I was overjoyed that I had successfully recreated the Pub Mustard, and I knew that this recipe would become a staple in my kitchen for years to come. I made a big batch and shared jars of it with my family and friends, who all raved about its unique flavor.

Over the years, I continued to make the Pub Mustard, refining the recipe and adding my own personal touch to it. I experimented with different types of mustard seeds, adjusted the amount of honey and vinegar, and even tried adding a splash of beer for an extra kick.

Each time I made the Pub Mustard, I felt a sense of pride and accomplishment. It was a testament to the bond I shared with Margaret and the joy of discovering new recipes and flavors. Cooking had always been a passion of mine, but this recipe had a special place in my heart.

As the years passed, I passed down the recipe for Pub Mustard to my own children and grandchildren. I taught them the importance of tradition and the joy of sharing delicious food with loved ones. And each time we gathered around the table to enjoy a meal together, the Pub Mustard was always at the center, a symbol of our family's history and connection.

Now, as I sit here reminiscing about that fateful day at Margaret's house, I am grateful for the gift of friendship and the joy of cooking. The recipe for Pub Mustard will always hold a special place in my heart, a reminder of the simple pleasures in life and the love that can be shared through a homemade meal.