Grant’s Bacon n’ Beer Mustard

by Rachael Ray Show Staff 9:00 AM, November 29, 2016

Aired November 29, 2016

Serves about 2 1/2 cups

1 bottle light beer
1/4 pound bacon, chopped
1/2 cup yellow mustard
2 tablespoons grainy Dijon mustard
Salt and pepper


Pour the beer into a small saucepot and boil over high heat until reduced by half. Remove from heat and let cool.

Place bacon into a small, cast-iron skillet. Cook over medium heat until the bacon is rendered and becomes crispy, about 15 minutes, stirring occasionally. Using a small sieve, drain the fat from the pan into a small mixing bowl; reserve the bacon.

Add 2 tablespoons of beer reduction to the bacon fat along with the yellow mustard, Dijon, salt and pepper. Garnish sauce with some crispy bacon.

Serve alongside Firecracker Deviled Corn Dogs for dipping.

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