Rutland Black Mustard

Dark and intense, with a hot flavour derived from the cracked black pepper

Ingredients

Vinegar, Red Wine
6 fl oz
170 ml
Stout, bottle or can
1 each
Sea Salt
1 tbsp
Black Pepper, Cracked
2 tbsp
Black Treacle
6 tbsp

Method

Soak the seeds in the beer overnight Next day add all remaining ingredients and process in small batches to the desired consistency Combine all batches together and stir before potting up Great care should be taken over air pockets in the jar before sealing Mature for two weeks - this is quite a hot mustard , great with casseroles and roasts

How long will it take to make?

Preparation time:
Soaking overnight
not included in total time

How much?

Will make approx 5-6 225g/8oz jars

Look after it

Store in a cool, dark place

What to put it in

Our own recipe local speciality mustard looks great in 200ml 7oz square jar
Mustards Mustards

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Mustard Seed, Yellow

Mustard Seed, Black

Mustards recipe published by
Nutrition facts: 0 Calories