Several weeks ago there was a discussion here on DI about the junk some food producers put into our foods, and subsequently label these additives as “natural flavors” or something along those lines. This spurred me to start looking into making as many of my own kitchen staples as possible (eg. vinegar, butter, mustard, ketchup, etc.). After a long internet search and looking over various mustard recipes I threw my own together and the results were pretty good, enjoy…
Julian’s Spicy Guinness Stout Mustard
3/4 c. yellow mustard seed
3/4 c. brown mustard seed
2 c. Guinness Stout (or whatever your favorite stout might be)
1 c. apple cider vinegar
2-3 garlic cloves (roughly chopped)
2 Tbsp. honey
2 tsp. smoked kosher salt
Combine yellow and brown mustard seeds in a quart mason jar and pour in the beer and vinegar. Lightly screw on the lid and let the whole thing rest on the counter for two days. After the two days have past pour the contents of the mason jar into a food processor/blender, add the garlic, honey, salt (I used some plum wood smoked salt I made, but any kosher salt will do), and process until you get the desired thickness (stopping to scrape down the sides as needed). I like my mustard a bit chunkier; which took about 7-10 minutes to reach. Pour the mustard back into the mason jar and you’re done… Taste after 24-48 hours and add more salt/honey to get the mustard the way you like it; just like wine, the mustard will keep “maturing” over time. The mustard will keep for several months in the fridge, makes about 1 qt.notes:
*next time I make this recipe I’m going to use brown sugar instead of honey in the hopes of getting more molasses flavor.
*the brown mustard seed is what contributes the spiciness so you can adjust based on how spicy you like your mustard.
*add other spices/herbs to make a mustard that meets your tastes.
*don’t like beer? Use wine or juice to make your own variations, remember to take notes and post the results to the DI page 🙂