Mustard is a craftier condiment than it gets credit for. When David LeFevre, the chef and owner of L.A.'s new M.B. Post, decided to make mustards in-house his first taste was intensely bitter. In the following weeks, LeFevre noticed the initial bitterness being replaced by big flavor. Since then, LeFevre has honed his condiment craft, whipping up batches of stout beer, red wine (click here for the recipe) and horseradish mustards (click here for the recipe) on a weekly basis. Learning from his early unpleasant experience, LeFevre offers advice on mustard tasting: "Keep a glass of water on hand for the first taste. After three weeks, make a ham sandwich."
Stout Beer MustardRecipe adapted from David LeFevre, M.B. Post, Manhattan Beach, CA
Yield: 1 1/2 cups
Cook Time: 15 minute prep time plus 2 to 3 weeks