Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Beer Mustard
Step 1
In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 ½ cups of dark beer. Cover and refrigerate overnight.
Step 2
In a medium saucepan, combine the remaining ½ cup of dark beer with the honey, dark brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool.
Step 3
Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving. Yields 5 cups.
Beer Mustard Barbecue Sauce
Step 1
In a large, wide heavy bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat.
Step 2
Once vegetables are dark in color, add the remaining ingredients and simmer for 15 minutes.
Step 3
Pull off heat. Allow ingredients to cool a little. Puree and refrigerate until needed.
Meet the Chef
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Jaime Chozet is the General Manager and Sommelier at The Brewer’s Table in Austin. He is a Certified Sommelier through The Court of Masters Sommeliers. Named by Bon Appétit magazine as one of Austin’s Best Chefs, Chef Chozet was trained in classic French cooking and is an expert in cooking American, French, Italian, Interior Mexican and Spanish cuisines.
