Octoberfest is coming and I am ready to try my hand at making a homemade mustard. I found that this a few day process, but well worth the time to wait for the mustard seeds to ferment and soften.
Spicy Guinness Mustard
This mustard turned out really good but with a bite making it the best accompaniment to sausage, salami, and cheeses.
- 1 12-oz. bottle Guinness Extra Stout
- 1 1/2 cups brown mustard seeds (10 oz.) (I used a combination of yellow and brown seeds)
- 1 cup red wine vinegar
- 1 tsp. 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
- 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.
- 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 process for 10 minutes in a water bath.
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