How to make - Stout Brown Sauce and Dubbel Mustard

How to make Stout Brown Sauce and Dubbel Mustard

Stephen Beaumont's book The Beer & Food Companion includes everything you need to know about matching beer with food as well as loads of great recipes, including these easy recipes...

 

Stout Brown Sauce

Some may say it’s blasphemous to put sauce on a steak. We think this is a great beer recipe from Toronto’s Jesse Vallins as told to Stephen Beaumont in his book The Beer & Food Companion.

YOU’LL NEED
160g dates, pitted
160g raisins
60ml + 1 tbsp Worcestershire sauce
2 tsp molasses
235ml stout
30g tamarind pulp
295ml malt vinegar
60ml + 1 tbsp orange juice, freshly squeezed
50g Dijon mustard
4 tsp kosher

How to make Stout Brown Sauce and Dubbel Mustard

Stephen Beaumont's book The Beer & Food Companion includes everything you need to know about matching beer with food as well as loads of great recipes, including these easy recipes...

 

Stout Brown Sauce

Some may say it’s blasphemous to put sauce on a steak. We think this is a great beer recipe from Toronto’s Jesse Vallins as told to Stephen Beaumont in his book The Beer & Food Companion.

YOU’LL NEED
160g dates, pitted
160g raisins
60ml + 1 tbsp Worcestershire sauce
2 tsp molasses
235ml stout
30g tamarind pulp
295ml malt vinegar
60ml + 1 tbsp orange juice, freshly squeezed
50g Dijon mustard
4 tsp kosher salt
Half a Spanish onion, diced
3 cloves garlic, crushed
Pinch of curry powder

METHOD In a saucepan over medium heat, combine all the ingredients and cook until soft, stirring occasionally. Transfer to a blender or food processor and blend until smooth. Store refrigerated for up to two weeks.

Dubbel Mustard

If you’re the local ‘sausage king,’ then you’d better have a pretty good mustard recipe or two to go along with your links. This one from Jesse Vallins at the Saint fits the bill. Told to Stephen Beaumont in his book The Beer & Food Companion.

YOU’LL NEED
3 tbsp yellow mustard seeds
3 tbsp brown mustard seeds
1 1/2 tbsp dry mustard powder
4 tbsp malt vinegar
170ml (6fl oz) dark beer, a porter, stout or dubbel
2 tbsp barley malt extract*
1 1/2 tsp sea salt
* Barley malt extract is a thick, molasses-like liquid used in baking. It can be found in bulk and in baking supply stores.

METHOD 1. In a non-reactive container, combine the mustard seeds, beer and vinegar. Cover and leave overnight. 2. The next day, place the mixture in a food processor and pulse until a coarse paste is formed. Transfer to a bainmarieover medium heat, or a metal bowl suspended over a pot of simmering water, and add the remaining ingredients. Stir constantly for approximately 20 minutes until the mustard thickens. Transfer to a jar and store refrigerated for up to one month.

Buy Stephen Beaumont's book here

 

Stephen Beaumont explains which beers go with which foods, from wheat beers & seafood or barley wine & chocolate truffles to bock & pork dishes or oatmeal stout & brie.

Includes profiles of beer and food personalities, from chefs and beer influencers to bar and restaurant owners around the globe, plus their favorite beer and food destinations.

Features more than 20 recipes and paring tips that provide an insight into the art of marrying the diverse and seemingly endless flavors of beer and food. Beer & food matching charts give at-a-glance recommendations for more than 100 perfect parings.