Irish Mustard Sauce

Makes 11/2 cups

Active time: 10 minutes

Start to finish: 10 minutes

VARIATIONS

Add 2 tablespoons finely chopped shallot to sauce.

Substitute Irish whisky for 2 tablespoons Guinness stout.

Stout is a dark, often bitter beer, originally produced by Guiness in Ireland, but now made by breweries all over the world. It adds distinctive character to this sauce. Serve with hot European sausages such as British Bangers or German-Style Beef Sausage.

1 cup grainy mustard

1/4 cup Dijon mustard

1/4 cup stout or dark ale

2 tablespoons firmly packed dark brown sugar

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

Combine grainy mustard, Dijon mustard, beer, brown sugar, and nutmeg in a mixing bowl. Whisk well, and season to taste with salt and pepper. Refrigerate until ready to use.

Note: The sauce can be made up to 3 days in advance and refrigerated, tightly covered.

To make mustard, the seeds must be crushed, and the hulls and brans may or may not be sifted out depending on type of mustard being made. The mustard may then go through further grinding and crushing. A liquid such as water, wine, vinegar, beer, or a combination of liquids is added, along with seasonings and perhaps other flavorings.