Beer Mustard

beer-mustard

 

RECIPE BY CHEF DAVID VIVIANO, EXECUTIVE CHEF OF MONTAGE KAPALUA BAY HOTEL
PHOTOGRAPHY BY EDIBLE HAWAIIAN ISLANDS

INGREDIENTS

¼ C. brown mustard seed

¼ C. yellow mustard seed

¾ C. local beer

1 Tbs. dry mustard

½ C. cider vinegar

2 Tbs. local honey

1 Tbs. Kosher salt

A pinch of cayenne

DIRECTIONS

Soak mustard seeds in beer overnight in fridge. Combine the rest of the ingredients. Mix in blender until smooth. Add water if needed for desired consistency. Serve immediately or store for up to a month.