Recipe from my cousin Stephanie ~ Pair this delicious mustard with your favorite meats and cheeses. Makes a great addition to sandwiches, hot dogs, and hamburgers. Use in salad dressings, sauces, soups, and stew.
Course: Condiment
Cuisine: Irish
Servings: 31/2 cups
Author: Stephanie Lydell
Ingredients
1(11.2 oz) bottle Guinness Extra Stout
4oz.brown mustard seeds
4oz.yellow mustard seeds
1c.red wine vinegar
1T.kosher salt
1tsp.freshly ground black pepper
1/4tsp.ground cinnamon
1/4tsp.ground cloves
1/4tsp.ground nutmeg
1/4tsp.ground allspice
Instructions
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.