Ingredients
- 1 cup yellow mustard seeds
- 1 cup brown mustard seeds
- 1 1/2 cups English stout (such as Guinness)
- 3/4 cup cider vinegar
- 1 small onion, finely minced
- 4 cloves garlic, minced or pressed
- 1 tbsp brown sugar
- 4 tbsp honey
- 1/3 cup mustard powder
- 1 tsp allspice
- 1/2 tsp turmeric
- 1 tsp salt
Preparation
Step 1
Soak mustard seeds in stout for at least 4 hours (add more stout if necessary to keep seeds covered). In a heavy saucepan, combine vinegar with the onion, garlic, brown sugar, honey, mustard powder, allspice, turmeric and salt. Simmer, uncovered, over medium heat until reduced by half (about 10 to 15 minutes). Pour reduced liquid through a strainer into mustard-and-stout mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into sterilized jars and cover tightly. Store, refrigerated, for up to 2 years (although mustards do lose their potency over time). Yields 3 1/2 cups.