Due to the high proportion of brown mustard seeds, this version has a kick- feel free to use more yellow mustard seeds if you'd like to mellow it. So far I've tried it on sandwiches and homemade soft pretzels, but I can imagine it to be a fantastic addition to a grilled cheese with apples, ham and gruyere/cheddar!
Spicy Stout Mustard
slightly adapted from The Taste of Oregon
yield: ~3 1/2c
12oz Pretty Things Babayaga (a winter ale whose malt gets smoked on rosemary)
1 1/4c brown mustard seeds
1/4c yellow mustard seeds
1c red wine vinegar
1T kosher salt
1t freshly ground black pepper
1/4t ground cinnamon
1/4t ground cloves
1/4t freshly ground nutmeg
1/4t ground allspice
Combine all ingredients in a large glass container and cover with plastic wrap. Let the mixture sit at room temperature for 1-2 days to allow the mustard seeds to soften and flavors to meld.
Add mixture to a food processor and blend until seeds are coarsely ground and mixture begins to thicken, stopping to scrape down the sides of the bowl as necessary. Transfer to clean jars with lids. Refrigerate for up to 6 months.
*I attempted to can the mustard using these instructions and upon doing so wound up with a mustard-y water bath and jars of dried out mustard. Thus, I wouldn't recommend it. If you want to try to seal canning jars, I'd suggest 1/2" headspace and processing just a few minutes... but I'm not an expert!
Have you ever made your own mustard? If so, do you have a favorite recipe?