From the menu of … Brick Store Pub, 125 E. Court Square, Decatur. 404-687-0990, www.brickstorepub.com
Q: My husband really likes the mustard at the Brick Store Pub in Decatur. The last time we were there, he ate half of a jar of it. They make it in house, and I am hoping they will share the recipe with you so that I can make it at home. Thank you.
— Kathy Gallo, Stone Mountain
A: General manager Todd DiMatteo and Rian Tittle, kitchen manager, sent us the recipe for Brick Store Pub's spicy mustard. The only problem? The recipe made 31 cups of mustard, barely enough for a busy restaurant that serves the mustard with big baked pretzels, their chicken fingers and chips and their pickle jar, but an awful lot for even Gallo's husband to consume.
We cut the recipe down to 5 percent of its restaurant size. The amount of cayenne should be adjusted to taste. The quantity called for here is on the low side.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
Brick Store Pub’s Spicy Mustard
Hands on: 5 minutes
Total time: 5 minutes
Makes: 1 7/8 cups
1/2 cup mayonnaise
6 tablespoons honey
1/4 teaspoon cayenne pepper
3/4 cup whole-grain Dijon mustard
In a small bowl, stir together mayonnaise, honey and cayenne. Add mustard and mix well. Transfer to a jar and refrigerate for up to 1 week.
Per 1-tablespoon serving: 44 calories (percent of calories from fat, 64), trace protein, 4 grams carbohydrates, trace fiber, 3 grams fat (trace saturated), 1 milligram cholesterol, 96 milligrams sodium.
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