1/2 cup brown mustard seeds
1/4cup yellow mustard seeds
1 cup Guinness beer
1 1/4 cups Champagne vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
In a nonreactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
Transfer seeds and liquid to a blender or food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes.
Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
Posted: 3/11/2010 2:47:13 PM