Some things in life simply belong together. Ham and cheese. Biscuits and gravy. Popcorn at the movies. Naps in the afternoon. Bert and Ernie. Mork and Mindy. You get the point, one is nothing without the accompaniment of the other.
Given the fast approaching peak of our beloved annual summer Bar-B-Q season, it’s unthinkable that all mandatory accoutrements are not yet in order. Since a jar of homemade ketchup was happily resting in the refrigerator, I turned my focus to it’s long time, steadfast companion and BFF: mustard.
Ahh, mustard. Yet another condiment that slowly has taken over huge parcels of real estate in the ever shrinking pantry and refrigerator. Every time I foolishly believed we had finally finished off the last jar, low and behold, fourteen more would magically appear out of nowhere, taunting me in unison with I’M BAAACK. I knew, at that point, I had a losing battle on my hands, so I figured, if you can’t beat ’em – join ’em.
I had my doubts making this first batch of homemade mustard. It seemed far too easy. There must be a catch. So when the mixture sat on my counter for two days looking suspiciously unchanged, I thought my doubts had been confirmed. However, I forged ahead anyway and the outcome, dare I say, is the best jar of mustard to step foot inside this home thus far. Spicier and more robust than most, this mustard has a distinct kick to remind you that you’re eating the real deal. It’s a mustard not for the faint of heart, but the adventurous connoisseur who isn’t afraid of a little heat, a lot of texture and a big wallop of flavor. Homemade ketchup and homemade mustard…still BFF’s.
Homemade Spicy Guinness Mustard
Tweaked from Saveur, yields 1 cup
You can purchase brown mustard seeds by the ounce at your local spice store. This mustard is especially happy when smeared on grilled pork tenderloin.
Music Pairing: I Can’t Stop Loving You, Van Morrison
- 4 ounces Guinness Extra Stout
- 3 ounces brown mustard seeds
- 1/3 cup red wine vinegar
- 1 tsp kosher salt
- 1/3 tsp freshly ground black pepper
- 1/16 tsp ground cinnamon
- 1/16 tsp ground cloves
- 1/16 tsp ground nutmeg
- 1/16 tsp ground allspice
- pinch of brown sugar
Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld. 2 days would be best.
Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
Refrigerate overnight and use immediately or refrigerate for up to 6 months.