BEER MUSTARD
Recipe by Chef David Viviano, Executive Chef of Montage Kapalua Bay Hotel.Photography by Edible Hawaiian Islands.
Equipment
- Blender
Ingredients
- ¼ Cup Brown Mustard Seed
- ¼ Cup Yellow Mustard Seed
- ¾ Cup Local Beer
- 1 Tbs. Dry Mustard
- ½ Cup Cider Vinegar
- 2 Tbs. Local Honey
- 1 Tbs. Kosher Salt
- A Pinch of Cayenne
Instructions
- 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.