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Ross’s stout mustard recipe
- Cuisine: French
- Prep Time: 15 min(s)
- Cook Time: 1 hr(s)
Ross has spent years developing his mustard recipes and wanted to create a Dijon-style mustard with a little more kick, essentially blending the French and German styles. In this recipe he uses stout to create a wonderful deep flavour that creates the style of mustard served in a good pub with sausages.
Level of difficulty: medium
Season: All year round
You will need to begin this recipe 3–4 days ahead for a fuller–flavoured mustard.
Ingredients
500 g mustard flour (ground mustard seeds)575 ml stout
1.5 litres white wine vinegar
3 brown onions, sliced
5 garlic cloves, crushed
2 bay leaves
6 black peppercorns
small pinch of ground cloves (optional)
50 g salt
50 g sugar
Preparation
In a bowl, stir together the mustard flour and stout to make a paste.In a large saucepan, combine the vinegar, onion, garlic, bay leaves and peppercorns. Bring to a simmer over medium heat. Simmer mixture until reduced by two-thirds. Strain and leave to cool.
Stir the cooled vinegar reduction into the mustard paste. Add the salt and sugar, and stir to combine. Let the mixture stand for at least 20 minutes before transferring to a clean saucepan. Cook for 15 minutes on a low simmer. Remove from heat and cool slightly before putting into sterilised jars.
The mustard will store for up to 1 year in a cool place.
Makes about 1.5 kg
Note
To sterilise bottles, make sure they are squeaky clean. A dishwasher will sterilise them. If handwashing, place in cool water and bring to the boil. When the water boils, the bottles are sterilised.
Although you can eat it straightaway, it’s best to let the mustard “mature” for a few days at least to get a fuller flavour.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Ross’s stout mustard recipe then browse more French recipes, German recipes, sauce and dressing recipes, prepare ingredients in advance recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
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