This was the Number One pick of mustards at the fair!
1/2 Cup Black Mustard Seeds
1 tsp Ground Nutmeg
1/8 tsp Curry Powder
3 Allspice Berries, Whole
2 Tbsp brown rice vinegar
1 Cup Old Main’s Sodbuster Stout Ale or other stout or dark beer (Guinness, etc.)
1 Tbsp White Mustard Seed
1 tsp Salt
1/4 tsp dried lemon peel
1 Tbsp ume plum vinegar (We’re pretty sure any of our fruity balsamics would also work beautifully!)
1/2 Cup honey
In a small saucepan, combine stout beer, allspice, and lemon peel. Bring to a boil, reduce heat and simmer until liquid is reduced to 1/3 Cup. Remove the allspice berries.
In spice grinder (or clean coffee grinder), grind mustard seeds until well broken and powdery. Place mustard seeds and spicy beer mixture in a food processor, add the rest of the ingredients and process until mustard is thin and well mixed.
Pour mustard into a heatproof bowl, and leave in a cool place overnight. In the morning, stir and check texture; if mustard is too dry, moisten with honey. Pour finished mustard into jars and refrigerate.
Great with cheese and/or sausage!