Thursday, November 4, 2010

Wholegrain Stout Mustard


1/2 cup mixed mustard seeds (I used brown, yellow and tiny yellow ones)
1 cup dark stout beer (I used coopers stout)
1.5 cups apple cider vinegar
5 cloves garlic, minced
1 shallot, chopped
1 small yellow onion, chopped
50g mustard powder
1/8 cup very cold water
1/4 tsp coriander powder
1/4 tsp nutmeg
1/4 tsp black pepper
1.5 tsp salt
2 tsp sugar


Soak mustard seeds in stout beer overnight.

Place the apple cider vinegar, shallot, garlic and onion in a saucepan and simmer till reduced by 2/3. Strain the liquid and chill it.

Make a paste with the mustard flour and cold water and let sit for 20 mintues.

Strain mustard seeds and add to them the rest of the ingredients. Pulse in a food processor a couple of times to blend and partially chop some of the seeds.

Place mustard in a saucepan and simmer over low heat until it thickens - about 15 minutes.

Cool the mixture and place in a glass jar. I used 1 Bormioli Rocco 250ml jar and pasteurized according to directions for that jar.

Age on a cool dark shelf for 3 weeks to mature.
I would have liked to use smaller jars to make a few so I could keep some and share. Then I ended up making more mustard to fill the other 250ml jars because it tastes so good! You could add whatever else you liked such as honey, chilli, or extra spices.

This is a lot better than bought mustard as it has many layers of flavour and a stouty deep undertone.
Great with steak and a beer.

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