@swedishmike posted: A quick and simple way of making your own spicy Guinness Mustard:
The other night I overheard(?) a conversation between some Swedish food bloggers on Twitter where they discussed different mustard versions they were making.
As the discussion went to and fro the memory of seeing Guinness Mustard at some farmers market came to my mind and I chimed in with that suggestion.
Having given them the suggestion I also said that I’d try and chase down a recipe for them. Having applied some Google-Fu I soon had lots of version of the same recipe from various blogs. The source of that particular recipe seems to be one published in Saveur magazine.
Having suggested that they tried this and having taken the time to hunt a recipe down I realised that I might as well make some myself.
I’m not proud so I decided to use the same recipe as everyone else, after all – it’s not all that often that I can find major faults with recipes from Saveur.
This mustard will last in the fridge for up to 6 months – but I don’t think it will last that long for most people. A most excellent mustard and a good start down the slippery slope of playing with different flavourings for your mustards. I’m sure there’s space for more jars and stuff in our cupboards…
One thing I’d like to add to the recipe is that it will take some time in the old food processor before it starts thickening up. Fear not, give it some time and it will thicken up nicely.
Ingredients (makes around 800ml)
350 ml Guinness
375 ml brown mustard seeds
250 ml red wine vinegar
1 tbsp salt
1 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Combine all the ingredients in a nonreactive bowl. Cover with cling film and let sit at room temperature for 1 – 2 days so that the flavours mix and the mustard seeds soften.
Transfer the mixture to a food processor and mix until the seeds are coarsely ground and the mixture thickens, stopping to scrape down mixture from the sides of the bowl when needed, about 3 minutes. Transfer to a jar and cover.
Refrigerate overnight before first use.