Oh how I love this…just love this! It is so easy and can be used for so much. I used it for marinades or salad dressings…anything that Dijon mustard is called for, I use this. It is a bit spicy. Not in a chili sense but in the sense you are using Dijon mustard. Yopu use it sparingly and a Little goes a long way.The flavour is sharp and I am just delighted with this recipe. I found it online and I am glad to say that I didn´t have to adjust the recipe in any way. I made it and waited and with time, the flavour just gets better. Trust me, no one will believe you made it yourself!
Here is the recipe:
Spicy Guinness Mustard
1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. 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.
- Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages
Enjoy! xxxx Natascha