Ross has spent years developing his mustard recipes and wanted to create a Dijon-style mustard with a little more kick, essentially blending the French and German styles. In this recipe he uses stout to create a wonderful deep flavour that creates the style of mustard served in a good pub with sausages.Level of difficulty: medium
Season: All year round
You will need to begin this recipe 3–4 days ahead for a fuller–flavoured mustard.