June 1st, 2009

Spicy Guinness Mustard

MAKES 3 1⁄2 CUPS

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 op
1⁄4 tsp. ground nutmeg op
1⁄4 tsp. ground allspice

1. Combine ingredients in a bowl. Cover with plastic wrap and let it sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to a food processor and process, stopping occasionally to scrape down until the seeds are coarsely ground and the mixture thickens; about 3 minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as it ages.)

-Tadd Frye

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