Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: In
Recipe By: Hello! My name is tasty
Homemade whole grain mustard
Ingredients
- 8 ounces stout – we prefer Guinness
- 1 cup whole brown mustard seeds
- 3/4 Cup red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground allspice
Get the App
Directions
- In a 1 quart glass container with a tight fitting lid, stir together all of the ingredients and then refrigerate for 30 days.
- After 30 days, scrape the mustard into a bowl of a food processor and purée it for 5 to 10 minutes, or until it reaches the desired consistency. It’s best to process the mustard in 2 to 4 minute increments and let the food processor rest for a few minutes between to prevent overheating.
- The mustard is ready to use immediately or can be stored in an airtight container in the refrigerator for up to two months.
Chrome Extension
