Homemade Mustard

Zach Negin's Homemade Mustard

Makes 2, 6-ounce jars

12 ounce bottle of Guinness Extra Stout (or wine, juice, water...)

1 1/2 cups mustard seeds (10 ounces), brown or yellow

1 cup red wine vinegar (or sherry, infused vinegar, apple cider vinegar -- not distilled)

2 1/2 ounces brewed espresso or 8 grams finely ground espresso beans

1 tablespoon kosher salt

2 teaspoons ground cardamom

1 teaspoon freshly ground pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for two to four days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to the bowl of a food processor and process. Or grind by hand with a mortar and pestle. Stop occasionally to scrape down the sides of the bowl with a rubber spatula until the seeds are coarsely ground and the mixture thickens, about three minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to six months. (The flavor of the mustard will mellow as the condiment ages.)