Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, June 2010

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Recipe Summary test

prep:
45 mins
total:
1 hr 45 mins
Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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Reviews (2)

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
03/26/2012
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.
Rating: Unrated
03/07/2011
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)!