Using beer instead of water in your batter recipe adds some unique touches that only beer can produce. The beer’s bubbles create a lighter, fluffier crust that is crisp and flavorful on the outside, leaving the portion inside tender and juicy. This recipe from the 2016 Cooking with Beer special issue lets you use your own creativity—the type of beer you use will enhance the flavor and potentially change the color of the batter.
Active preparation time: 25 minutes
Total time: 25 minutes
Serves: 2–3
Creamy Whole-Grain Mustard
½ cup (118 ml) whole-grain mustard
1 cup (237 ml) sour cream
1 cup (237 ml) mayonnaise
2 Tbs (30 ml) honey
½ cup (118 ml) buttermilk
Salt
Black pepper