Stout Mustard Recipe
It has been a crazy week of house repairs, dying computers, and more,and it's about to get crazier with family visits. But I do have a few recipes to post for you.
The first is something I'd decided to try making before my parents arrive next week. I came across a recipe for Guinness Wholegrain Mustard in Saveur magazine which, by the way, is an excellent read. I didn't have any Guinness handy so I used Beamish Stout.
You need:
- 1 12oz bottle of Guinness or other stout
- 1 - 1.5 cups brown mustard seeds
- 1 cup red wine vinegar
- 1 tbs salt
- 1 tsp pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Put all of the ingredients in a glass bowl (NOT plastic or metal). Cover with plastic wrap and leave at room temperature for 2 days to let the mustard seeds soften.
After 2 days, move the mix to a blender and blend for about 3 minutes. The seeds will grind down and... voila... mustard! (Incidentally my husband was completely transfixed by the transformation in the blender).
Put in jars and store in the refrigerator for up to 6 months.
When I took the lid off the blender, this was some potent stuff. Straight up the nose! Apparently the flavor will mellow over time but I have to say, it tastes great as it is right now.