Spice of the Week!

White pepper: This tart, slightly sour pepper is great on fish and in soups. It looks really cool in a clear grinder with black lava salt.

Tuesday, February 1, 2011

Spicy Mustard

I am really into making condiments right now. This mustard is spicy and delicious, the onions add a flavor you will not commonly find in mustard and the use of both honey and maple syrup add opposing sweetnesses and interest. If you want a less spicy mustard use regular mustard seeds rather then the spicy Chinese ones.

You will need:
3/4 C Chinese mustard seeds
1/4 C Brown mustard seeds
2/3 C White vinegar
1 Tbs Dark stout
1/2 Large onion(diced)
1/2 C Honey
1/4 C Maple syrup

Add all ingredients to a bowl and let sit for 3 hours. Blend to desired consistency, and store for up to 1 year in the fridge(I bet you could store it longer, I mean what is gonna expire in their? The onion?). Enjoy!