Time for mustard! And this is a spicy one for sure. Baby is nothing if not persistent--he'd wanted to make his own mustard for years, and finally did over the weekend, having ordered a variety of fine quality mustard seeds from The Spice House. With the assistance of our Vitamix, he ground the spices to a powder and used our Cuisinart to mix everything together. Instead of just using only 1 1/2 cups of the brown mustard seeds listed in the recipe however, he incorporated 1/2 cup yellow, 1/2 cup brown, 1/2 cup black, 1 tsp. Asian with the spices, as seen here:
After the mustard sat in refrigeration overnight, we added in a swirl of white wine (Viognier in this case, about 1/4 cup) and a drizzled tablespoon of honey for perfection!
Spicy Guinness Mustard
Adapted from Saveur Magazine
1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice
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.
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. 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.)
Makes 3 1/2 cups.
First published in Saveur magazine, #117.
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