Not only is mustard a superior condiment to ketchup, it is also easier to make. All you do is soak the seeds in a spice bath and then blend it all up. So far I’ve just made the Spicy Brown variety, but I look forward to experimenting with various spices and other types (like horseradish!). Plus, packaged in little jars, homemade mustard makes a great hostess gift…or wedding favor!
Makes 3 1/2 cups.
Step 1: Soak 1 1/2 cups brown mustard seeds in a non-reactive bowl filled with 1 12-oz bottle Guinness Extra Stout, 1 cup red wine vinegar, 1 tbsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp EACH ground cinnamon, ground cloves, ground nutmeg, and ground allspice. Cover and let sit for 2 days.
Step 2: Blend it all together in a food processor or blender until the seeds are coarsely ground and the mixture thickens, about 3 minutes.
Step 3: Transfer it to a jar and refrigerate.
Note: This mustard is pretty spicy! It does mellow with age but not all that much. The recipe states that it keeps for 6 months, but I’m guessing it’ll be good for a little longer.
Ingredients:
1 1/2 cups brown mustard seed
1 12-oz bottle Guinness Extra Stout
1 cup red wine vinegar
1 tbsp kosher salt
1 tsp freshly ground black pepper
1/4 tsp EACH ground cinnamon, ground cloves, ground nutmeg, ground allspice
Recipe Source: Saveur
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