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Spicy Stout Mustard

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.

Spicy Stout Mustard
makes 3 1/2 cups
  • 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
  1. Combine all ingredients in a stainless steel or other nonreactive mixing bowl.
  2. 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)
  3. For a thicker mustard, pour off some of the remaining liquid. 
  4. For a smooth mustard, transfer to a food processor and puree until desired consistency. 
  5. Transfer to jars and refrigerate for up to 6 months.

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