No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Homemade Beer-Spring Onion Mustard

Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.

  • yield: Makes about 2 1/2 cups

advertisement

advertisement

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

Cook's Note

Storage: Mustard can be refrigerated for up to 1 week.

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, June 2010

Related Topics

advertisement

advertisement

Reviews (2)

  • John7B 26 Mar, 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.

  • bizylizzy68 7 Mar, 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)!