“On a recent weekend, we were invited to a potluck party to celebrate four birthdays in the month of May. The main dishes and veggie sides were already spoken for by other guests, so we were asked to bring something along the lines of an hor d’ourves. Work and other commitments prevented us from pulling out all the stops and creating something off the wall but we were not going to bring a store bought fruit platter either.
I have been playing around with this recipe for some time now and thought it was the perfect time to unveil my IPA mustard dip. Beer, mustard, and pretzels have been a mainstay in bars and restaurants all across the nation for decades. There is a reason for it, the combination is delicious! Instead of enjoying a beer and eating a mustard-dipped pretzel, we wanted to add the beer to the mustard. Hazy or ‘juicy’ IPAs are the perfect match for this recipe, as the bright citrusy nose and piney taste adds a complex layer to the mustard. Other beers will work for this recipe; I just prefer IPAs. This recipe will make enough for an appetizer for a crowd of twenty.
Bigger is not always better. A twelve-inch sauté pan is great for searing a filet of salmon, but when you simply just want to sweat down a shallot it’s just too much space. Our AllClad eight-inch copper core sauté pan has come to save the more than once when a large pan is just too big.” – Joe
Ingredients
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0.3 cup Dijon mustard
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0.3 cup whole grain mustard
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0.3 cup IPA
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1 shallot – very small diced
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1 tablespoon dried rosemary
Directions
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Add a tablespoon of olive oil and shallots in a small sauté pan and lightly cook over medium heat for two minutes.
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Add the IPA and allow to reduce by half.
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Add both types of mustards and rosemary into a bowl.
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Add the shallot and beer mixture to the bowl and stir well to combine.
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Pour into an appropriately sized serving bowl and serve with your choice of pretzels.