Spicy Guinness Mustard
Recipe by Stephanie Griffin - Pair with your favorite meats and cheeses. Makes a great addition to sandwiches, hot dogs and hamburgers. Use in salad dressings, sauces, soups and stew.
Servings: 3 1/2 cups
- 1 (11.2 oz) bottle Guinness Extra Stout
- 4 oz. brown mustard seeds
- 4 oz. yellow mustard seeds
- 1 c. red wine vinegar
- 1 T. 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 cover. Keeps in the refrigerator for up to 6 months.
- Cook's Note: I ordered my seeds from Amazon.