Thursday, May 13, 2010
i made this mustard about two months ago, and i'm only now beginning to like it. the mustard was ready in 2 days, but it started off entirely too spicy for me (though rob liked it right away). it's mellowed enough now that i can actually taste the flavor of it rather than just the heat, and it's great! we had some on sausages from the grill the other night and thought it was spectacular.
the recipe i used is "spicy guinness mustard" from saveur, and it seriously couldn't be easier. measure, stir, ignore, blend, eat.
spicy guinness mustard
1 12oz bottle guinness stout
1 1/2 cups brown mustard seeds (i used two parts yellow, one part black or brown-- i'm not sure which i have!)
1 cup red wine vinegar (i used a little more)
1 Tbsp salt
1 tsp fresh ground cracked pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp allspice
combine ingredients in a non-reactive bowl (glass or ceramic). cover and let sit at room temp for one to two days. the mixture will be very soupy.
on day two, the seeds have begun to soak up the liquids and the flavors are beginning to meld. transfer mixture to food processor or blender and process, stopping to scrape down sides if necessary, for about 3 minutes. the mustard seeds will be coarsely ground and the mustard will be thickened.
can be used immediately, though the flavors and heat will mellow as the mustard ages. will keep, refrigerated, for 6 months.