I feel like I need to start this post by addressing the elephant in the room. Or rather, the photo. When I hear the words habanero and lager, I think of something manly. I mean we’re talking about HOT SPICE and BEER. Not something that evokes images of doilies, delicate spoons and pretty napkins. However, this didn’t occur to me until I was already taking the photo. Mr. Savory drank all of the beer and I didn’t have any habaneros lying around. I was low on options. So today I present you with habanero lager mustard on a doily. And if you look really close you can sort of see me in the spoon. Self portrait! This stuff is easy to make and will go great with red meat (I’m thinking roast beef sandwiches or crostinis). You can puree the seeds in a food processor but I like leaving them whole. It’s adds a nice little textured pop with every bite. And look at those little puffed up seeds, aren’t they pretty? They go so nicely with the doily.
Habanero Lager Mustard
- 4 tablespoons yellow mustard seeds
- 1 tablespoons brown sugar
- 1/3 cup white wine vinegar (apple cider vinegar will also work)
- 2 tablespoons lager beer
- 1/2 teaspoon habanero powder (you can substitute cayenne)
- 1/2 teaspoon kosher salt
- Combine all ingredients in a small bowl. Cover and leave at room temperature for 2 days.
- After 2 days, strain any excess liquid (I recommend using it in a vinaigrette).
- Puree the mustard in a food processor if a smooth consistency is desired.
- Store in the refrigerator.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Jackie @ The Beeroness says
Look at you cooking with beer. I love it :)
Oh, yum! I make my own mustard, too, but I’ve never tried this combination before. Sounds spicy and delicious!
I love your observation about the photo. I particularly liked the notion that Mr. Savory drank the beer! It would go great with whatever you’re eating along with this mustard. I’m positive the recipe is great, but more than taste, I’m so attracted to how beautiful it is! I would love to make this. I’m a little concerned about how hot the habanero powder might be, but somehow I feel I am more familiar with the cayenne and may try that first. Debra
Baker Street says
Love the photo! You’re right! They go so well with the doily! :)