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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (186g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon black peppercorns red wine vinegar |
||
| Calories 276 | ||
| Calories from Fat 75 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 597mg | 24% | |
| Potassium 333mg | 9% | |
| Total Carbohydrate 36.6g | 12% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 22.4g | ||
| Protein 7.9g | 15% | |
Homemade Guinness Mustard
By: English_Rose
May 11, 2007
A James Martin recipe. Perfect for the ultimate steak and onion sandwich! The cooking time is the time taken for the mustard to thicken. Enjoy!
SERVES 4
Ingredients
- 2 ounces white mustard seeds
- 2 ounces black mustard seeds
- 3 ounces soft brown sugar
- 2 teaspoons ground allspice
- 1 pinch ground cinnamon
- 1 teaspoon coarse salt
- 1 teaspoon black peppercorns
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 cup red wine vinegar
- 3 tablespoons Guinness stout or dark beer
Directions
1
Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.2
Add the beer and blend briefly.3
Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.4
Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold.5
Top the cold jars with airtight lids, label and store in a cool dark place.6
The mustard should keep for 3-6 months.7
For Vegetarian use a Vegetarian dark beer.
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Featured Reviews for This Recipe
From: CelestialShannon
On Dec 17, 2007
I made 4x this recipe to give out as Christmas gifts and it made 12 very small almost baby size jars. At first the smell of vinegar was overwhelming so I got a little scared and added probably 1/2 cup of good honey to it. I don't think I needed to do that but it turned out fantastic. I waited 4 days before trying some on bread and wow! It starts off a little sweet and then pops SPICY in your mouth. I ended up calling it Spicy Guinness Mustard as it had quite the kick but so far one person I gave it to for Christmas has tried it and said they loved it too. Great Recipe!!
From: French Tart
On Jun 4, 2007
I have seen this recipe by James Martin before - but thought I would try it for ZWT3! I had all the ingredients to hand - and the mustard was superb - we ate it with some home-made beef & potato pies, excellent choice of condiment. It took my mustard nearly an hour and a half to thicken - and then it was not as thick as commercial mustards, which is good! I think this will be much more refined after a few weeks left to mature - an excellent condiment for red meats however.Thanks for posting! FT
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