To drink or to cook? In this case I got to do both, since I only made a half recipe (1+1/2 cups of mustard seeds is a lot!) and had half a can of leftover Guinness to drink. Only after buying a jar of yellow mustard seeds did I notice that this recipe called for brown mustard seeds. So I rummaged through my cupboard and actually found some brown ones. But even combining all the yellow and brown seeds, I still came up with only 3/4 of a cup. I don't know how much the final taste was affected by using half yellow seeds, but it certainly came out quite hot! Apparently the flavor will mellow as it ages, however. Like the ketchup I made a few weeks ago, this is from Saveur. Between the two I now I have a lot of condiments on hand. I guess I'll just have to step up my accompanying meats consumption for the next couple months!
12 ounces Guinness Extra Stout
1+1/2 cups brown mustard seeds
1 cup red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Combine all ingredients in a non-reactive bowl. Cover with plastic wrap and let sit at room temperature for 1-2 days so that the mustard seeds soften and flavors meld. Transfer mixture to a food processor and process until seeds are coarsely ground and mixture thickens, about 3 minutes. Transfer to a jar and cover. Refrigerate for up to 6 months.
pre-processing
post-processing
No comments:
Post a Comment