Recipe and photo courtesy of Sally McColl (svkitchen.com)
Makes 3 to 4 cups
- 1 bottle (12-ounce/360 ml) Samuel Smith’s Imperial Stout (or an equivalent)
- 1 cup (240 ml) good-quality red wine vinegar
- 1½ cups (350 ml) brown or yellow mustard seeds
- 1 tablespoon (15 ml) kosher salt
- 1 teaspoon (5 ml) freshly ground black pepper
- ¼ teaspoon (1.25 ml) ground cinnamon
- ¼ teaspoon (1.25 ml) ground cloves
- ¼ teaspoon (1.25 ml) ground allspice
- ¼ teaspoon (1.25 ml) ground nutmeg (preferably freshly grated)
- Fill and preheat the SousVide Supreme water oven to 120F/49C.
- Put all the ingredients into a medium-size, nonreactive bowl; stir to combine.
- Divide the mixture between two 16-ounce (1-pint) glass jars with tight-fitting lids.
- Secure the lids well, making sure there is no leakage. Or, you can use a large zip lock food bag; seal the bag using the water displacement method.
- Submerge in the water oven to cook for 8 to 12 hours. (Overnight while sleep works fine.)
- Transfer the mixture to the bowl of a food processor and purée about 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula, until the mixture thickens and you are satisfied with the consistency.
- Transfer the mustard to a clean container and cover tightly. You can use the mustard immediately or refrigerate it up to 6 months. The flavor mellows and deepens as the mustard ages.
Share This Recipe with Friends!