Recipe by English_Rose
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!
Top Review by French Tart
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:-)
- 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 3 tablespoons dark beer
Directions See How It's Made
- 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.
- Add the beer and blend briefly.
- Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
- Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold.
- Top the cold jars with airtight lids, label and store in a cool dark place.
- The mustard should keep for 3-6 months.
- For Vegetarian use a Vegetarian dark beer.