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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

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.