Spiced Guinness Mustard
- 1 12-oz. bottle Guinness Extra Stout
- 1 ½ cups (10 oz.) black or brown mustard seeds
- 1 cup red wine vinegar
- 1 Tbsp Kosher salt
- 1 tsp fresh-ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
Combine all ingredients in non-reactive container. Cover and let sit at room temperature 2 days. Seeds will swell and soften. Place in food processor and process until desired consistency. Usually takes at least 3 minutes of processing. Can use blender instead for smoother consistency. Refrigerate.
Mustard will be very sharp at first but will mellow with time.
Makes about 3½ cups.