- 2 12 ounce bottles of Guinness (one is for the cook)
- 10 ounces of brown mustard seeds
- 1 cup red wine vinegar
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/4 teaspoon of each cinnamon, ground cloves, nutmeg and allspice.
Combine all ingredients in a bowl and cover for 2 days. That is it. How hard was that. This is a little to easy. There is only one step more. After 2 days place in food processor and process to desired consistency. Refrigerate.
This mustard smells wonderful. Coming out of the food processor the aroma of mustard and spice was scrumptious. An initial taste on a cracker was a palate awakening. Let me warn you. Freshly ground mustard is very powerful. It has a horseradish type of bite. The combination of beer and spices was too good to be true. This will have to be sampled with a sandwich.
It just so happens we barbequed a turkey last night. A turkey sandwich is in order. "Great Turkey Balls of Fire". I got a little carried away on the mustard. This was one spicey sandwich. It is so easy to make mustard. We now have mustard for a month or two. The flavors are supposed to mellow with time. This will give me time to dream up some new flavors. Do you think some chile's and honey might be involved?