Spicy Stout Mustard
Tuesday, March 23, 2010 at 9:14PM 
A mustard grows in Brooklyn.I have to admit it. The Can Jam is creating a monster. Slowly, for sure, but without question. I'm increasingly on the look out for things I can put in a jar or things I can make myself and put up to keep the pantry plentiful. I'm stockpiling recipes faster than I can stockpile the end products, but I'm definitely excited about these new projects.
This time, I thought I'd try my hand at mustard. Frankly, it's shockingly easy. Easier if your food processor doesn't decide to malfunction at the crucial moment.
I found a recipe for Spicy Stout Mustard at Pictures and Pancakes that I've been holding onto for while. March seemed like a great time to make it because even though it is a perfect blend of fall and winter flavors, we've got just a touch of winter left and, of course, this is the season of drinking stout.
I think this recipe is very customizable, although I did follow it to the letter since it was my first go. Because of the technical issues, I made more of a whole-grain mustard than the combination that this recipe intends, but the texture definitely gives it charm. This mustard has rich, warm spiciness from the cloves and cinnamon with a good kick from the mustard seeds.
- 1 12 oz bottle Guinness Extra Stout
- 10 oz brown mustard seeds
- 3 cloves garlic, smashed
- 1 cup apple cider vinegar
- 1 tbs honey
- 1 tbs salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp turmeric
- Combine all ingredients in a stainless steel or other nonreactive mixing bowl.
- Cover with plastic wrap and let sit at room temperature for 24-48 hours until the mustard seeds have absorbed . (I did a full two days and recommend it)
- For a thicker mustard, pour off some of the remaining liquid.
- For a smooth mustard, transfer to a food processor and puree until desired consistency.
- Transfer to jars and refrigerate for up to 6 months.
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