Reviews (2)
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4 Ratings
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1
4 star values:
2
3 star values:
1
2 star values:
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Martha Stewart Member
Rating: Unrated
03/26/2012
On the broadcast, Calder commented how the addition of dry mustard seemed to thicken the sauce into a creamy consistency. I think that this might have been the time to mention that mustard, particularly dry, but also prepared mustards, are incredible emulsifier, due to the high concentration of lecithin. A touch of mustard can stabilize the vinegar and oil in a vinaigrette, bring toget her melted butter and lemon, anything that otherwise would separate.
Martha Stewart Member
Rating: Unrated
03/07/2011
I made this thinking I'd use it as a condiment and realized I needed a vegie side so threw in frozen corn OMG! it was delicious. So mostly corn with the addition of the onion mustard (so to speak)!
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Homemade Beer-Spring Onion Mustard
Recipe Summary
prep: 45 mins
total: 1 hr 45 mins
Yield: Makes about 2 1/2 cups
Ingredients
Ingredient Checklist
3 tablespoons safflower oil
2 1/2 pounds thinly sliced Vidalia onions
1/2 cup mustard powder (from 2 containers)
1 tablespoon salt
1 teaspoon turmeric
1/3 cup cider vinegar
1 cup pale ale
Cook's Notes
Storage: Mustard can be refrigerated for up to 1 week.
Gallery
Homemade Beer-Spring Onion Mustard
Recipe Summary
prep: 45 mins
total: 1 hr 45 mins
Yield: Makes about 2 1/2 cups
Gallery
Homemade Beer-Spring Onion Mustard
Homemade Beer-Spring Onion Mustard
Homemade Beer-Spring Onion Mustard
Recipe Summary
prep: 45 mins
total: 1 hr 45 mins
Yield: Makes about 2 1/2 cups
Recipe Summary
prep: 45 mins
total: 1 hr 45 mins
Yield: Makes about 2 1/2 cups
prep: 45 mins
total: 1 hr 45 mins
prep:
45 mins
total:
1 hr 45 mins
Yield: Makes about 2 1/2 cups
Makes about 2 1/2 cups
Ingredients
Ingredients
- 3 tablespoons safflower oil
- 2 1/2 pounds thinly sliced Vidalia onions
- 1/2 cup mustard powder (from 2 containers)
- 1 tablespoon salt
- 1 teaspoon turmeric
- 1/3 cup cider vinegar
- 1 cup pale ale
Directions
Heat a large skillet over high heat. Add safflower oil, and swirl to coat. Reduce heat to medium. Cook Vidalia onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar, and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.
Cook's Notes
Storage: Mustard can be refrigerated for up to 1 week.
Cook’s Notes
Storage: Mustard can be refrigerated for up to 1 week.
Reviews (2)
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
03/26/2012
On the broadcast, Calder commented how the addition of dry mustard seemed to thicken the sauce into a creamy consistency. I think that this might have been the time to mention that mustard, particularly dry, but also prepared mustards, are incredible emulsifier, due to the high concentration of lecithin. A touch of mustard can stabilize the vinegar and oil in a vinaigrette, bring toget her melted butter and lemon, anything that otherwise would separate.
Martha Stewart Member
Rating: Unrated
03/07/2011
I made this thinking I'd use it as a condiment and realized I needed a vegie side so threw in frozen corn OMG! it was delicious. So mostly corn with the addition of the onion mustard (so to speak)!
Reviews (2)
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/26/2012
On the broadcast, Calder commented how the addition of dry mustard seemed to thicken the sauce into a creamy consistency. I think that this might have been the time to mention that mustard, particularly dry, but also prepared mustards, are incredible emulsifier, due to the high concentration of lecithin. A touch of mustard can stabilize the vinegar and oil in a vinaigrette, bring toget her melted butter and lemon, anything that otherwise would separate.
Martha Stewart Member
Rating: Unrated
03/07/2011
I made this thinking I'd use it as a condiment and realized I needed a vegie side so threw in frozen corn OMG! it was delicious. So mostly corn with the addition of the onion mustard (so to speak)!
Martha Stewart Member
Rating: Unrated
03/26/2012
On the broadcast, Calder commented how the addition of dry mustard seemed to thicken the sauce into a creamy consistency. I think that this might have been the time to mention that mustard, particularly dry, but also prepared mustards, are incredible emulsifier, due to the high concentration of lecithin. A touch of mustard can stabilize the vinegar and oil in a vinaigrette, bring toget her melted butter and lemon, anything that otherwise would separate.
Rating: Unrated
Rating: Unrated
03/07/2011
I made this thinking I'd use it as a condiment and realized I needed a vegie side so threw in frozen corn OMG! it was delicious. So mostly corn with the addition of the onion mustard (so to speak)!
All Reviews for Homemade Beer-Spring Onion Mustard
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Beer-Spring Onion Mustard
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
