Stout and maple mustard

15 minutes


Stout and maple mustard

  • 300ml of stout
  • 120g of mustard seeds
  • 1/2 tsp salt
  • 100ml of malt vinegar
  • 1/2 tsp Marmite
  • 1/2 garlic clove, grated
  • 2 tbsp of maple syrup


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
Transfer the seeds and what’s left of the stout to a blender and add the other ingredients. Blitz to a coarse texture
Taste and adjust the seasoning if necessary and transfer to a sterilised jar
This mustard is best left for 3 weeks to 1 month before serving to allow the flavours to develop