1/3 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup red wine vinegar
1 cup dark beer, divided
3 Tbsp. honey
1 tsp. Kosher salt
1/2 tsp. turmeric
1/8 tsp. ground nutmeg
In a small bowl, cover yellow and brown mustard seeds with red wine vinegar and half the beer. Cover and place in the refrigerator overnight.
The next morning, mix together the remaining 1/2 cup of beer, honey, salt, turmeric and nutmeg in a small saucepan. Bring to a boil over medium heat. Remove from heat and let cool slightly.
Combine mustard seeds and soaking liquid with the honey mixture and purée in a blender until smooth. Transfer to an airtight container and refrigerate overnight before using. If the mustard is too thin, return to stove and reduce.
Use as a dipping sauce for grilled chicken, or brush on chicken during the last few minutes of grilling as a glaze. It also makes a great sandwich spread.
Yield: About 1 cup
Serving size: 1/2 oz. (approximately 1 Tbsp.)
Per serving: 19 calories, 0g total fat, 4g carbohydrates, 0g fiber, 3g sugar, 0mg cholesterol, 121mg sodium