For those of you who just can't seem to get enough Guinness in your diet...I give you, Guinness mustard. Tangy, spicy, and robust — this assertive little condiment can stand up to anything you throw at it (or I should say, anything you throw it on).
Makes about 3/4 cup
1/2 cup coarse-grained Dijon mustard
2 tablespoons regular Dijon mustard
2 tablespoons Guinness stout (or other stout or porter)
1 tablespoon minced shallot
1 teaspoon light brown sugar
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.
from Jeanne Thiel Kelley
|all ingredients ready to whisk|
|ready (that was quick)|
|tastes great on pretzels|