The first reaction will be "hmmm?" followed by "aha!" Time deepens the flavor and complexity of these intense ingredients. Serving suggestion: Place on a cheese board with cured meat or tucked into small sandwiches. (Adapted from Saveur)
Spicy Guinness Mustard
6 ouncesGuinness Extra Stout
6 ouncesbrown mustard seeds
4 ouncesred wine vinegar
1 teaspoonkosher salt
1/2 teaspoonfreshly ground black pepper
Prep time:15 minutes
Total time:3 days
Combine ingredients in glass or ceramic mixing bowl. Cover and set aside at room temperature for 2 days to allow flavors to fuse and seeds to soften.
Pour contents into food processor. Process on grind until seeds are coarsely ground and contents thicken, about 3 minutes. Stop occasionally to scrape down the sides.
Transfer contents to jar with a tight fitting lid. Refrigerate for 24 hours. Lasts up to 6 months.
Yield: Makes 1 pint
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