spicy brown sugar + stout mustard
photo by Keller + Keller
This spicy mustard will give a good kick, but its warmer hints of brown sugar, cinnamon, and dark beer will have you going back for more.
6 tablespoons mustard seeds
1/4 cup dry mustard
1/4 cup dark brown sugar
2 teaspoons kosher salt
1 teaspoon turmeric
1/2 cup porter, dark beer or stout
3 tablespoons apple cider vinegar
- Using a spice grinder or a mortar and pestle, pulse mustard seeds until just broken down with some seeds still left whole.
- Combine crushed mustard seeds in a medium bowl with dry mustard, brown sugar, salt, and turmeric, and whisk to combine.
- Stir in porter, dark beer or stout, breaking up any lumps as you incorporate it. Stir in vinegar. Transfer to glass jar(s) and refrigerate overnight or longer before serving (mustard will continue to thicken as it sits and chills).
Makes approximately 1 cup.