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Homemade Beer-Spring Onion Mustard

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

Source: Martha Stewart Living, June 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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  • 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.
    Reply
  • 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)!
    Reply

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