Once upon a time not long ago...... I was a vinegar slinger for McClary Bros. These vinegar mixers, called Shrubs, are friggin' deeeeeelicious! Now don't get me wrong, I LOVE a good cocktail! However, the flavor profile of these Shrub mixers are not only meant to be sipped in a killer drink, but to enjoy in any dish you create.
With any new product I'm mildly infatuated with, I think of ways to use the product beyond it's initial intent. One of my tricks is to take a recipe and figure out where I can replace ingredients to create a new twist. One day it came to me: MUSTARD! Mustard uses vinegar! So what better way to showcase the nuances of these vinegar's better than a tangy, creamy, whole grain mustard?! So here ya go. Oh, check out their website filled with dozens of other recipes by clicking here.
Mix mustard seeds, vinegar and beer into a non-reactive or glass bowl. Cover and let set for 24 hours at room temperature. The next day, in a food processor, blend the soaked mustard seed mixture, brown sugar and salt for about 5 minutes until thick. The mustard will be grainy, not fully smooth. Season to taste. Transfer to a jar and keep refrigerated for a few days to let the flavors meld together. Slather it on a ham sammich or use as a delicious dip for pretzels. Enjoy!
*adapted from The America's Test Kitchen DIY Cookbook by Editors at America's Test Kitchen