Spicy Stout Mustard
What does it take to make the spiciest mustard in town? Just a few tablespoons of mustard seed and a bottle of our local brew. Brown mustard seeds have a horseradish-like heat to them, so play with the brown-to-yellow ratio to achieve your preferred level of zing. You can also experiment with different vinegars. White balsamic adds a contrasting sweetness; use sherry vinegar for a deep, dark punch. — Kellie Hynes
3 Tbsp. yellow mustard seeds*
2 Tbsp. brown mustard seeds*
1/3 cup Schlafly Oatmeal Stout
2 Tbsp. white balsamic or sherry vinegar
2 Tbsp. honey
¼ tsp. ground allspice
¼ tsp. salt
• Combine all of the ingredients in a non-reactive bowl. Cover with plastic wrap and refrigerate overnight.
• Pour the ingredients into a blender. Cover and blend until the seeds are broken down and the texture is thick, stopping occasionally to scrape down the sides.
Spicy stout mustard will keep in an airtight container, refrigerated, for up to 2 weeks.
*Available in the spice aisle of area grocery stores
Tags : Mustard