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Stout and maple mustard

by GBC Kitchen
  1. Stout and maple mustard
Item 1 of 1
★ ★ ★ ★ ★
5.00

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.

First published in 2017
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Ingredients

Metric

Imperial

Stout and maple mustard

SAVE RECIPE

Equipment

  • Food processor or blender

Method

1
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
First published in 2017
GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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