Monday, July 27, 2009
Posted by BAKE-EN at 1:22 PM
In my opinion mustard is an underrated condiment. It's uses are endless; sandwiches, vinaigrette's, marinades, meats and fish all benefit from mustard. I even had mustard ice cream at Taylor in NYC (though not sure that was my favorite mustard application). I love all types of mustard, but spicy, grainy mustard's are my favorite. I was excited to see this recipe on Saveurs website.
Anything made with Guinness scores big with me, so I went to Penzey's and picked up some brown mustard seeds to make the spicy Guinness mustard. This recipe was a breeze to make. You combine Guinness, red wine vinegar, spices, sugar and mustard seeds in a bowl and let it sit out for 2 days.
After two days process it for about 3 minutes in a food processor.
That's it. Funny, if you combine all the time I spent "making" the mustard, I'm sure I've spent more time on occasion trying to open a bottle of commercially sealed mustard.
This mustard is delicious. It's complex with a nice spicy kick which will mellow out over time. I'm sure I'll come up with some interesting ways to use mustard, so stay tuned.