Tuesday, January 4, 2011

Spicy Guinness Mustard

Photo Courtesy of The Girl

Do you love mustard? Is it on or in everything you make? Well as I found out, making your own mustard is really pretty easy and tastes much better than what you get from the store! I found this recipe in Saveur Magazine and decided to make a batch for my Dad for Christmas (and of course some extra for myself!). It was really simple and was delicious with the day after Christmas ham sandwiches!

Spicy Guinness Mustard
Adapted from Saveur Magazine

1/2 cup Guinness Extra Stout
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/3 cup red wine vinegar
1/3 tbsp. kosher salt
1/3 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1/8 tsp. ground ginger

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld. You can leave this in the refrigerator for another couple of days and it won't be a problem.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. If the mixture is too thick, add more vinegar (I used some malt vinegar). You can process this to whatever consistency you like. We left it very thick as we like that texture but you could certainly grind it down to a smoother consistency. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

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