Beer Mustard Aioli:
- 1 medium onion, diced
- 4-5 cloves garlic, smashed and minced
- 1 Tbls Dijon mustard
- 2 Tbls butter
- 1 - 12 oz. Pale Ale beer
- 2 tsp malt vinegar
- 1 ½ cups mayo
- ¼ cup sour cream
In a pan over medium heat, melt butter and add onions. Caramelize onions until very tender and golden brown, and season with salt and pepper. Deglaze the pan with beer, and simmer until reduced by half. Let mixture cool slightly, and place in blender along with remaining ingredients. Blend until smooth, and chill in fridge for at least 4 - 6 hours.
Grilled Pepper Relish:
- 1 large red bell pepper, halved lengthwise and seeded
- 1 large pasilla pepper, halved lengthwise and seeded
- 2 vine ripe or plum tomatoes, halved, lightly seeded
- 2 large jalapeños, halved lengthwise and seeded
- 1 red onion, halved and cut into eighths (through the core)
- 4-5 sprigs fresh thyme, enough to make 2 tsp chopped
- 2 Tbls EV olive oil
- 1 tsp kosher salt
- Additional olive oil and red wine vinegar
- salt and pepper
Mix together all ingredients in a large bowl, until well coated. Preheat grill to medium-high heat, and char-grill peppers, onions and tomatoes until skin is blistery, and veggies are tender. Reserve veggies back in the bowl, and cover to steam slightly.
Do your best to remove any charred skin from the peppers, and dice everybody up.
Toss with a little more olive oil and red wine vinegar, and season with a little more salt and pepper to taste. Serve at room temperature, over just about anything.
Grill some BRATS!
- 5 pack of Beer Brats (Johnsonville Brats are actually quite good)
- 5 good quality rolls, split and buttered
- reserved grilled pepper relish
- Beer Mustard Aioli
- Bacon Balsamic Mushrooms (Optional)
I like to grill my brats over medium heat, somewhat slowly, so that they don't split open and dry out. You want to get good color on them as well, without burning them. Flip the brats occasionally, about every 2 min. or so, until they start to squirt out some of their juices, and are firm and hot to the touch. Cut one in half if necessary to check for doneness. Once you get the color you want, place them off to the cooler side of the grill, cover and continue to cook until they are done.
I serve them on toasted rolls, with some pepper relish, bacon balsamic mushrooms and a slathering of the beer mustard aioli. SO GOOD!!