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Voted #1 Mustard in the World Grand Champion of
Napa Valley Mustard Festival World-Wide Mustard Competition!
Made with Ipswich Oatmeal Stout, our mustard is richly flavored with a good mustard bite and just a hint of sweet. Fabulous for sandwiches and all meats. Our mustard is produced at Raye's Mustard Mill of Eastport, Maine using the time honored method of stone grinding whole mustard seeds. Raye's is the only known stone mill in the United States that continues the 600 year old tradition of stone grinding.
Buy it online today!
Try these recipes:
Baby Back Ribs:
Rub both sides of ribs with Ipswich Ale Mustard. Place in baking pan and cook for 30 minutes on both sides at 350 degrees uncovered. Take out of oven and place on grill for 10-15 minutes. Leave plain or add BBQ sauce during grilling.
Marinade for Pork Tenderloins:
3 ½ - 4 C dry red wine
¾ C olive oil
1 finely chopped onion
3 garlic cloves, finely chopped
1/3 C fresh chopped parsley
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 tsp salt
¾ tsp pepper
¾ tsp Ipswich Ale Mustard
Marinate pork 2-3 hours (overnight if possible) before grilling
Breaded Chicken Breasts:
4-6 chicken breasts
Italian Bread Crumbs
Ipswich Ale Mustard
Preheat oven to 350. Pour Ipswich Ale Mustard into a bowl. Completely coat each breast with Mustard, and then cover completely with Italian bread crumbs. Place into shallow baking dish and bake for 30 minutes or until done.
Orange Mustard Dressing:
2 tbsp light olive oil
2 tbsp red wine vinegar
2 tbsp Ipswich Ale Mustard
1 tbsp sugar
2 tbsp fresh squeezed OJ
splash of bourbon
1 tsp fennel leaf or dill, finely chopped
¼ tsp orange zest
In a bowl, whisk together oil, vinegar, mustard, sugar, juice, bourbon, fennel, and zest until combined.
Steak Marinade for the Grill:
Salt and pepper both sides of the steak. Cover with Ipswich Ale Mustard on both sides. Grill as desired. Just before removing from the grill, pour one cap of sweet vermouth on top of the steak. Remove and serve.
Sloppy Joe’s:
1 ¼ lb hamburger meat
½ cup ketchup
¼ cup Ipswich Ale Mustard
1 tbsp brown sugar
1 tbsp white vinegar
salt and pepper to taste
Cook hamburger in pan until done, and drain excess grease. Add all ingredients above, and stir until well mixed. Heat until entire mixture is hot and serve on bulkie rolls or your favorite bread.
Chicken Stir Fry:
4 chicken breasts, cut into chunks
1 large onion, cut into strips
1 large green pepper, cut into strips
¼ tsp ground ginger
4 tsp chopped garlic
4-5 tbsp Ipswich Ale Mustard
salt and pepper to taste
Place chicken in frying pan with olive oil. Season with salt, pepper, ginger, and 2 tsp of the garlic, and sauté until chicken is done.
In separate pan, sauté onions and peppers with the remaining 2 tsp of garlic.
Cook until vegetables are soft. Add vegetables to chicken. Stir in Ipswich Ale Mustard and mix thoroughly. Serve over rice or noodles.
Bread and Cheese Soufflé:
6 slices of bread
2 cups diced cheddar cheese
1 Jimmy Dean Pre-cooked sausage
2 cups milk
3 eggs
1 tbsp Ipswich Ale Mustard
Dice 6 slices of bread and place in 8x8 buttered baking pan. Sprinkle cheese over the bread.
Cut up Jimmy Dean sausage and add to pan.
Beat together eggs, milk, and mustard. Pour over bread and cheese.
Bake at 300 for an hour.
Mustard Vinaigrette:
¼ cup garlic-basil vinegar
½ cup extra virgin olive oil
1t fresh basil
1t ground mustard seed
3t Ipswich Ale Mustard
3t sugar
Salt and pepper to taste
Can be used as a marinade for chicken, pork, and turkey tips. For steak tips, add more Ipswich Ale Mustard and pepper
Ipswich Ale Mustard Whipped Potatoes:
4 Idaho Potatoes, peeled and chopped
2-3 cups hot chicken or vegetable stock
½ t sea salt
¼ cup fresh parsley, chopped
¼ cup Ipswich Ale Mustard
salt and pepper to taste
Boil potatoes in salted water until tender: about 15-20 minutes, then drain
Return potatoes to the pot
At low heat, add Ipswich Ale Mustard and stock. Mash to desired consistency
Add salt, pepper and parsley before serving
Tortilla Appetizer:
Tortilla Bread
1-2 T Ipswich Ale Mustard
Grated Parmesan Cheese
Parsley to taste
Spread 1-2 tablespoons Ipswich Ale Mustard on one side of a tortilla
Sprinkle with Parsley
Fold Tortilla in half
In a non-stick frying pan, cook over medium heat until both sides are lightly browned
Remove from pan and sprinkle with cheese
Cut into wedges and serve
Wild Mushroom, Apple, and Pecan Salad
4 slices bacon
3 tbsp Olive Oil
1 small red onion, finely chopped
1 cup assorted wild mushrooms (shiitake, white, oyster, etc), stemmed and sliced
1 green apple, peeled, cored and chopped
¼ cup Ipswich Nut Brown Ale or Ipswich Dark Ale
¼ cup malt vinegar
salt and pepper
8 cups mixed baby lettuce
½ cup spiced or smoked pecans
1. In large skillet, render bacon until crisp over medium heat. Drain on paper towls and let cool, leave the fat in the skillet. Cut bacon into pieces.
2. Add the oil to the fat. When it is hot, add the onions and mushrooms. Cook over low heat, stirring occasionally, for 10 minutes or until the onions and mushrooms are very tender. Stir in apple, beer, vinegar, salt, and pepper. Cool to room temperature.
3. In a large bowl, toss the lettuces with the onion mixture. Divide among 6 salad plates and top and bacon and pecans.
Other Suggestions:
- Add a tablespoon to shrimp cocktail sauce
- Use on baked potatoes instead of butter and/or sour cream
- Use to marinate salmon or swordfish, then grill or broil
- Use as a dipping sauce for pretzels, chicken bits, or kielbasa
Mercury Brewing Company • 23 Hayward St., Ipswich, MA 01938 • 978-356-3329