Ingredients
Units
Scale
- 1 cup dark beer, chilled
- 1/2 cup yellow mustard seeds
- 1 cup apple cider vinegar, medium acid
- 1/2 cup Pedro Ximenez Sherry vinegar
- 1 small yellow onion (preferably sweet), chopped
- 4 cloves garlic, minced
- 2 cloves roasted garlic
- 1 shallot, chopped
- 2 oz. (1/2 cup) Colman's Dry Mustard
- 2 Tbsp. cold water
- 1 1/2 tsp. kosher salt
- 3 tsp. Turbinado sugar
- 1 Tbsp. Branston Pickle
- 1/2 tsp. freshly-ground allspice
- 1/2 tsp. freshly-ground cumin
- 1/2 tsp. freshly-ground cardamom
- 1/4 tsp. freshly-ground cloves
- 2 Tbsp. ginger paste
Instructions
- Pour the dark beer over the mustard seed and let it sit at least 4 hours or overnight.
- Put the vinegars, onion, garlic, and shallot in a heavy, nonreactive saucepan and simmer slowly over medium heat until mixture is reduced by ⅔. Strain into a clean container, cover, and chill.
- Meanwhile, make a paste of the mustard flour and water and let it sit for 20 minutes.
- Stir in the chilled vinegar reduction and add the Branston Pickle, salt, sugar, ginger, allspice, cumin, cardamom, and cloves. Add the soaked mustard seeds.
- Transfer the mixture to a food processor and pulse until the mustard seeds are partially ground and the mixture is evenly blended. Transfer the mustard to the saucepan and simmer over very low heat until it thickens, 10 to 15 minutes.
- Cool the mixture, place in a glass jar, cap tightly, and age on a cool, dark shelf for 2 or 3 weeks before using. It will retain its flavor for up to 6 months if refrigerated after the first use.