Wednesday, March 5, 2014

Recipe: Spicy Brown Mustard from Scotch Ale

Mustard is a new friend of mine. Growing up I hated it - or at least I hated yellow mustard, which was really all that was offered to me since I was a child.

Recently I started to experiment with different types and I came to really love the spicy condiment. Then I started buying whole mustard seeds to flavor some of my ferments.

So of course the next step became to make and ferment my own mustard. I found a fun recipe for Spicy Stout Mustard over at Inspired Mama Musings. I modified based on ingredients I had on hand and I have to say that this is probably the best mustard I've ever had.

It's spicy. It's tangy. It's perfect on sandwiches. My only complaint is that it's so flavorful that if I put it on something plain and boring (like a turkey sandwich), it completely overtakes the flavor. But I think that just means I need to step up my sandwich game, right?

1.5 cups whole mustard seeds
6 ounces beer - I used Founders Dirty Bastard Scotch Ale
4 ounces balsamic vinegar
1/4 tsp tumeric, nutmeg, cinnamon
2 whole cloves
1 tsp honey (raw if you have it)

Combine your ingredients in a glass jar and stir.

Cover and place the jar in a dark place and sit until the mustard seeds have absorbed all the liquid, about 1-2 days.

In case you're not sure, my mustard seeds were actually spilling out of the top because there was no more room for them once they absorbed the liquid!

Place contents in a blender and process until smooth. Not all of your mustard seeds will blend perfectly, and that's okay. Because the seeds absorbed the liquid, they're soft.

After blending, store in the fridge for 6-8 months. Enjoy!

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