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Homemade Beer-Spring Onion Mustard


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

  • Prep:
  • Total Time:
  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Living, June 2010


  • 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


  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.

Cook's Notes

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

Reviews Add a comment

  • 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)!