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15 minutes, plus at least 48 hours soaking time and maturation time
PT15M
PT48H
This stout and maple mustard recipe is similar to the sweet Bavarian mustard served with bratwurst. It is also delicious through a cream sauce or paired with a nutty cheese like Emmental.
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To begin, pour the stout and mustard seeds into a container, cover with a lid or cling film and leave to soak in the fridge for at least 48 hours. The seeds will soak up the liquid and expand, so make sure the container is big enough to allow for this
2
Transfer the seeds and what’s left of the stout to a blender and add the other ingredients. Blitz to a coarse texture
3
Taste and adjust the seasoning if necessary and transfer to a sterilised jar
4
This mustard is best left for 3 weeks to 1 month before serving to allow the flavours to develop
Pollyanna is a recipe developer at Great British Chefs and one-half of creative supper club Pickled Plates.
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Stout and maple mustard
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