Recently, I decided to make my own mustard.
It sounds like one of those things that normally I rail against, my thinking being that I shouldn't be making it because I can BUY a jar of mustard dirt cheap.
I felt like taking a chance on a recipe I saw in Plate magazine. Mustard is mustard, but Mustard made with Guinness? That sounded intriguing...
Making your own mustard is a small project. Not a lot of involvement, rather an investment of time. It takes 9 days; 2 days to soak the mustard seeds in the Guinness and 7 days for the finished product to develop.
I took some to work for the Commodore, and it was enjoyed by many people along with some delicious Calamari and Onion Straws. Of course, the big test for me was at home enjoying this mustard on grilled Metts. With Porter. Lots of Porter...
Credit where credit is due, this recipe was printed in Plate magazine and comes from EC Jamie Lauren of Absinthe in San Fransisco.
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