This is the start of what may become a continuing series. I’ve been enjoying various whole grain or “stone ground” mustards, you may have spotted some of them on various sammiches I’ve pictured here and elsewhere. It’s not a thing that I thought about before but I have been seeing mentions here and there of making your own condiments-relishes, ketchup, pickles of many varieties. I saw a recipe for a mustard made with dark (stout) beer and decided to give it a go.
I’ve lost the link to the recipe so I’ll reproduce it here:
12 oz stout beer
1-1/2 c black mustard seeds (whole)
1 c red wine vinegar
1 T kosher salt
1 t ground back pepper
1/4 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground allspice
Combine all the above in a stainless or other inert bowl, cover with plastic wrap and let sit at room temperature for 24-48 hours. Dump it all after the soaking into a food processor or blender and pulse until the seeds are coarsely ground and the mixture thickens. Ready for use immediately or store in refrigerator for six months.