If you're a fan of dark stout beer (that also happens to be great for cooking) and of lovely Irish things in general, like us, you'll love this home-made mustard which you can use for lots and lots of happy cooking adventures to come (like our mustard soup or salad dressings and so on). It's full of wintery spices, the dark stout flavor and of course, freshly soaked and ground brown mustard seeds. Can be diluted 1:1 with yogurt for a milder taste, but its strength will mellow with time none-the-less.
Recipe source: Saveur.
Ingredients (for 2-and-a-half to 3 medium jars):
- 350 ml Guinness extra stout
- 300 g brown mustard seeds
- 235 ml red wine vinegar
- 1 teaspoon salt (ours was the pink Himalayan variety)
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Pour the mustard seeds in a bowl (we put them directly in the blender's bowl):
Add the liquids and spices and stir a little to soak everything:
Cover and let them stay at room temperature for a day or two so the mustard seeds soften and the flavors blend in. Then just use the blender or a food processor to grind everything together into a paste (with occasional seeds for a lovely uneven feel). Transfer to jars and get creative.
Can be stored in the refrigerator for up to 6 months. The flavor will mellow a bit in time, which might not be a bad thing at all :)