Beer Mustard Barbecue Sauce

Menu PartSauce
Cuisine TypeAmerican

Chef Jaime Chozet

GM and sommelier

Brewer’s Table

Austin, Texas

A house-made barbecue sauce really sets apart ribs, chicken and other foods destined for the summer grill. At The Brewer’s Table in Austin, Jaime Chozet starts with a flavorful beer mustard, blending mustard seeds, dark beer, honey, dark brown sugar and spices. That forms the base of the sauce, which is enhanced with onions, garlic, orange and light brown sugar.  


Beer mustard

½ cup black mustard seeds

½ cup yellow mustard seeds

1½ cups malt vinegar

2 cups dark beer

5 tbsp. honey

½ cup dark brown sugar

2 tsp. salt

2 tsp. ground allspice

¾ tsp. ground turmeric

1 cup dry ground mustard

Beer mustard barbecue sauce

¼ cup canola oil

4 large white onions, chopped

12 garlic cloves

1 fennel bulb, chopped

2 orange peels

2 lb. light brown sugar

1 jugs (10 lb. each) fancy ketchup

2 tbsp. ground black pepper

2 cups beer mustard (recipe above)

Salt and apple cider vinegar, to taste


1. For beer mustard, in medium bowl, combine the black and yellow mustard seeds with the vinegar and 1½ cups of dark beer. Cover and refrigerate overnight.

2. In medium saucepan, combine the remaining ½ cup dark beer with honey, dark brown sugar, salt, allspice and turmeric; over high heat, bring to a boil. Remove from heat, transfer to a blender and let cool.

3. Add ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer blended mustard to a glass jar. Cover and refrigerate overnight before serving.

4. For sauce, in large, wide heavy-bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat. Once vegetables are dark in color, add remaining sauce ingredients and simmer for 15 minutes.

5.Remove from heat; allow ingredients to cool a little. Puree and refrigerate until needed.

Photograph courtesy of ASR Group

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