Wasabi & Guinness Mustard

Combine all of the ingredients (except wasabi) in a large nonreactive mixing bowl. Cover your bowl with plastic wrap and let it sit at room temperature for 2 full days, allowing the mustard seeds to soften and the flavors to meld. Stir your mixture around a few times a day.

After 2 days, transfer the mixture into the bowl of a food processor and process and process until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Add in anywhere from 1/2 teaspoon of wasabi to a couple tablespoons full depending on your heat preference. Transfer into mason jars.

I left my mustard seeds whole as I enjoy the coarse texture. If you are looking for a smoother mustard you can use a mortar and pestle to break up some of the seeds or throw some seeds into your spice grinder or mill to change it up.

This can be refrigerated for up to 6 months. The flavor of the mustard will mellow a bit as the condiment ages. This makes a great gift.

Recipe adapted from Saveur.