Zweigles
Everyone’s got a favorite hot dog, and in my recent Post article I touch on some good ones around the beltway. To be honest though it’s hard to beat Zweigles. Natural casings are nothing new, but there’s just something about the way these things swell when cooked, and snap when bitten. If you’re ever out at Wegmens I suggest you pick up a few packages. I’ve always got a pack in my freezer.
While researching the piece I got to hang out with Nate Anda, Butcher and Executive Chef for the Neighborhood Restaurant Group. After some elaborate hot dog dissertation I became keenly aware that I wasn’t going to be making my own tube steaks any time soon, but I could make his mustard.
Store bought mustards are great but there’s something about making your own condiment from scratch. Maybe it’s the fact that you an create a mustard with any flavors you want. But It’s because the second you hydrate mustard flour with liquid its flavors start to degrade. Bottom line the fresher the mustard, the hotter the fire. Just give it a little time to chill in the fridge.
Spicy Beer Mustard
- Course: Condiment
- Features: Fast
Summary:
The first taste of this mustard will take your breath away. In addition to topping a grilled hot dog, the mustard will complement pâté, a ham sandwich or a warm, freshly split buttermilk biscuit.
MAKE AHEAD: This mustard is best served the day it is made. It can be refrigerated in an airtight container for up to 10 days (but it will lose some flavor and heat as it ages).
Makes 1 cup
Ingredients:
- 6 tablespoons Murphy’s Irish Stout (or any dark beer)
- 2 large eggs
- 6 tablespoons powdered mustard
- 1/2 teaspoon salt
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon light brown sugar
- 1 tablespoon apple cider vinegar
Directions:
Fill a medium saucepan with an inch or two of water; heat over medium heat so that it is barely bubbling.
Whisk together the beer, eggs, powdered mustard, salt, Worcestershire sauce, brown sugar and vinegar in a heatproof bowl; place it over the saucepan to create a double boiler.
Cook, whisking constantly, for about 5 minutes, until the mixture is smooth and thickened to the consistency of thin mayonnaise. Do not whisk too vigorously, or the mustard will become frothy. Transfer to an airtight container; refrigerate until well chilled before serving.
Recipe Source:
From Nate Anda of Red Apron Charcuterie.
Making Mustard
