Beer mustard

June 25, 2008

MAKES ABOUT HALF-QUART

� cup brown mustard seeds (see note)

1 cup Goose Island 312 Wheat

Beer

� cup yellow mustard seeds (see note)

� cup olive oil

1/4 cup Banyuls vinegar

1/4 cup lemon juice

Salt

Soak brown mustard seeds in beer overnight.

Lightly toast yellow mustard seeds in a skillet, and then transfer to a coffee grinder and mix into a powder.

In a saucepan, combine brown mustard seeds, beer, yellow mustard seed powder, olive oil, vinegar and lemon juice; cook on low heat for 30 minutes or until thick. Adjust salt as desired. Store in glass container becausemustard may interact with metals.

Note: Both brown and yellow mustard seeds are sold at specialty spice stores. Spice House offers yellow mustard seeds in three degrees of hotness.

Four Seasons Chicago executive chef Kevin Hickey

Nutrition facts per tablespoon: 116 calories, 9 g fat, 0 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 2 g protein, 19 mg sodium, 1 g fiber