I think mustard is one of my favorite condiments. I don’t know why people don’t make their own. It’s actually a lot easier than you may think. Basically, you just soak all the spices in a liquid for a day or two and then grind it up. The results are well worth it too. The spices come through a lot stronger than anything in the store, and you can control the elements in the mustard. I chose to use Guinness stout and Canadian brown mustard seeds. This mustard has a substantial kick. Right after I ground the mustard in my food processor, I made the mistake of taking the lid off and inhaling the mustard vapors that I had just released. It basically burned my face off. So needless to say, you can go light on this mustard when first putting it on things like crackers and sandwiches. It does tend to mellow with age. I found this recipe on Saveur.
Guinness Brown Mustard
12 oz. Guinness Stout
1 Cup Vinegar (i used red wine, but anything would work)
10 oz. (1-1/2 Cup) Mustard Seed
1 Tbsp Kosher Salt
1 tsp Black Pepper Seeds
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves
1/4 tsp ground Nutmeg
1/4 tsp ground Allspice
Place all ingredients in non-reactive bowl, with a lid. I used a ziplock container. Let the ingredients soak for a couple days, and then process in a food processor or blender. Make sure you check the consistency of the mustard when you’re done, and add water if you want it to be a little more spreadable. Mine is pretty thick.