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DRAGONSTOOTH STOUT MUSTARD


1/2 cup black mustard seeds

1/2 cup yellow mustard seeds

3/4 cup cider vinegar

1 1/2 cups Elysian Dragonstooth Stout

1/2 cup brown sugar

2 teaspoons salt
2 teaspoons ground allspice

1 teaspoon turmeric

1/4 cup dry ground mustard


In a medium bowl, combine the black and yellow mustard seeds with vinegar, 1 cup of the ale, sugar, salt, allspice, and turmeric. Cover the bowl with plastic wrap and let the seeds soften at room temperature for at least 8 hours, and up to 2 days


Once the seeds have soaked, transfer them to a food processor. Add the dry ground mustard. Process to the desired consistency, adding a little more ale if needed. About a minute will get you mustard that is spreadable, but still has plenty of whole seeds that pop with flavor as you eat it.


Transfer the mustard to a glass container. You’ll have to wait for the mustard to “ripen” for a few days. Tasted right after mixing, the mustard might taste a little bitter; however, this will dissipate with age. Also, for spicier mustard, leave the mixture at room temperature to age. Refrigeration will halt the formation of the spicy compounds, so once the mustard is at your optimum heat level, transfer it to the fridge.


Burk



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