Spicy Guinness Mustard

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jar of guinness mustard

You know me: If it’s got Guinness stout in it, chances are, I’m gonna love it. This mustard is no exception.

It’s earthy, salty, and tangy—and totally my new favorite thing to spread on sandwiches and burgers. I think it would be great in BBQ marinades, too.

Thank to the good folks at Saveur magazine for the recipe. It’s definitely a keeper.

The process couldn’t be easier. It takes two or three days to make, but there’s about 15 minutes of active cooking time (if that).

Basically, you combine all the ingredients, then let them sit on the counter for one or two days to mingle. During that time, the mustard seeds soak up all that good stout and vinegar, which softens them up.

Then, you whizz the whole mess up in the food processor for about 3 minutes to thicken it, and…voila! Homemade Guinness mustard.

Your beer loving friends will think you’re a hero.

Warning: This recipe makes a lot of mustard

As in, three-and-a-half cups of it.

For comparison, a regular-size jar of Grey Poupon holds 8 oz.—or one cup—of mustard.

So, if you don’t think you’re going to go through it (or don’t plan on passing out your homemade concoction to your friends), I’d recommend cutting the recipe in half.

That said, it does last. The mustard will keep for about six months in the fridge. I packed mine into a couple pint-sized canning jars.

About mustard seeds

OK, there’s more to it than this, but here are the basics about mustard seeds.

There are three main types of mustard seeds: White (sinapis alba, often referred to as yellow), brown (brassica juncea), and black (brassica nigra).

a few mustard seeds

Most grocery stores will carry the yellow type. Use the yellow or the brown to make this mustard. If you can’t find them in person, Penzey’s is a great source for spices.

mustard seeds close up

Mustard in history and legend

  • In Latin, the word mustard is “mustum ardems,” which means  “burning must.”
  • The mustard plant is in the same family as wasabi, watercress, horseradish, and arugula—all of which get their burn from a group of chemicals known as isothiocyanates. The plant is really hearty, and can thrive almost anywhere.

black mustard

  • Mustard has been used medicinally since ancient times. Mustard plasters can increase breathing for a congested person and also relieve swelling by increasing blood flow to the surface of the skin.
  • Young mustard greens add a sharp bite to salads and sandwiches.
  • The Chinese considered mustard to be an aphrodisiac.
  • German women sewed mustard seeds into the hems of their wedding gowns to help assure they’d keep the upper hand over their husbands.

Alrighty! Let’s get to it!

close up guinness mustard

Spicy Guinness Mustard

Adapted from Saveur

1 1/2 cups Guinness Extra Stout
1 1/2 cups yellow mustard seeds (about 10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger

Makes about 3 1/2 cups of mustard

Make the mustard mixture

Crack open your Guinness. (Mmmm…)

Guinness bottle

Use the extra stout, the regular kind, or substitute your favorite stout.

Guinness extra stout

Measure it out.

Pouring Guinness

One thing to note: Check your measurement once the foamy head subsides a little bit to be sure you have an accurate amount.

Guinness in measuring cup

(Liquid to solid proportions are important in this recipe, because they govern how thick/thin your mustard will be. Too much beer = runny mustard. Not enough beer = super thick.)

Cup of Guinness

Pour it into a medium-sized, non-reactive bowl. (“Non-reactive” means that your bowl is made out of a material that won’t react with acid. Use ceramic, glass, enamel, or stainless steel. Avoid aluminum.)

Pouring Guinness in a bowl

(You know I didn’t let that leftover Guinness go to waste…)

Leftover Guinness

Add your red wine vinegar to the bowl. I used Colavita brand, but any will do. As with most condiments and sauces, the better flavor your ingredients, the better flavor your end product.

Red Wine Vinegar bottle

Adding vinegar to Guinness

Toss in the salt, pepper, and all the spices.

Adding salt to mustard mixture

teaspoon of pepper

This recipe makes a nicely—but not overly—spiced mustard. Adjust the spices up or down (or add others) to suit your taste.

Spices in Guinness mustard

Whisk together gently (the stout will still be nice and bubbly and you don’t want a mess…) until the mixture is fairly uniform.

Making Guinness mustard

Toss in the mustard seeds.

cup of mustard seeds

adding mustard seeds to the bowl

how to make guinness mustard

And whisk to incorporate.

mixing guinness mustard

Let the mustard age for a few days

Cover with plastic wrap. Set the bowl on your counter and let it sit, undisturbed, for one or two days. (I let mine age for 2 days.) This is to let the seeds soften up so you can pulverize them.

guinness mustard covered in plastic wrap

Process the mustard

After a day or two, your mustard seeds should have soaked up a lot of the liquid. That’s just fine. (In fact, that’s what you want. It means that the seeds are softer now.)

guinness mustard day three

Toss the contents of your bowl into your food processor. I’m guessing you could also do this, in batches, in a good (i.e. powerful) blender, though I haven’t tried it.

pouring guinness mustard in cuisinart

Process for about 3 minutes.

blending guinness mustard

As the seeds break down, the mixture will get thicker. Scrape down the sides of the bowl, if need be.

thicker guinness mustard

Stop a few times to check the thickness. When you’re happy with how thick it is, stop.

thick guinness mustard in cuisinart

I was aiming for a very thick mustard, like this:

guinness mustard in food processor

Package and enjoy!

Spoon the mustard out into prepared (i.e. very clean) jars or a bowl. Keep the mustard in the fridge. It’ll be good for about six months. That is, if it lasts that long.

homemade guinness mustard

Enjoy!

close up guinness mustard

Spicy Guinness Mustard

Yields About 3 1/2 cups

This mustard is earthy, salty, and tangy—and totally my new favorite thing to spread on sandwiches and burgers. I think it would be great in BBQ marinades, too. The process couldn't be easier. It takes two or three days to make, but there's about 15 minutes of active cooking time (if that).

Save Recipe

Ingredients

1 1/2 cups Guinness Extra Stout
1 1/2 cups yellow mustard seeds (about 10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger

Instructions

  1. Pour the stout into a medium-sized, non-reactive bowl. ("Non-reactive" means that your bowl is made out of a material that won't react with acid. Use ceramic, glass, enamel, or stainless steel. Avoid aluminum.)
  2. Add your red wine vinegar to the bowl.
  3. Toss in the salt, pepper, and all the spices.
  4. Whisk together gently (the stout will still be nice and bubbly and you don't want a mess...) until the mixture is fairly uniform.
  5. Toss in the mustard seeds. Whisk to incorporate.
  6. Cover with plastic wrap. Set the bowl on your counter and let it sit, undisturbed, for one or two days. This is to let the seeds soften up so you can pulverize them. After a day or two, your mustard seeds should have soaked up a lot of the liquid. That's just fine. (In fact, that's what you want. It means that the seeds are softer now.)
  7. Toss the contents of your bowl into your food processor.
  8. Process for about 3 minutes. As the seeds break down, the mixture will get thicker. Scrape down the sides of the bowl, if need be. Stop a few times to check the thickness. When you're happy with how thick it is, stop.
  9. Spoon the mustard out into sterilized jars or a clean bowl. Keep the mustard in the fridge. It'll be good for about six months. That is, if it lasts that long.
http://www.thehungrymouse.com/2010/06/01/spicy-guinness-mustard/

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

12 COMMENTS

  1. I am wondering the same thing as JoyousMN. Can this be put into canning jars. I am planning on making Christmas presents and this one will be a good one.

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