Jan 5, 2009

Spicy Guinness Mustard

Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness).

Credit: André Baranowski

1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (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. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS

This article was first published in Saveur in Issue #117

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Ratings & Reviews (16)

by klbooth on 2009-01-06

This recipe was very easy and the mustard is very good. I like mine a little bit more sweet, so I added 2T of honey.

by kerrlm on 2009-01-25

This was a first for me. This mustard was SO good! Must find a cheaper source for mustard seed.

by cyla on 2009-02-03

It would be so helpful if we were told how to preserve, that is can this condiment. It would make a lovely gift.

by cyla on 2009-02-03

It would be so helpful if we were told how to preserve, that is can this condiment. It would make a lovely gift.

by kudu2222 on 2009-02-16

There are very few retail variety mustards that can compare with the subtle audacity of this recipe. The Guinness beer adds a bold earthy taste, while the vinegar imparts a nice tartness. In addition the spices I added 2 Tbs of dark brown sugar for just a little sweetness.
I enjoy the coarse texture of this mustard; especially since I can control the grain; it adds another layer of depth flavor and tang.

by nmcohen on 2009-03-14

This is exponentially better than anything that can be bought in a jar. This is mustard that tastes like mustard, with no apologies, and it adds texture as well. Having it available encourages me to decide on the menu based on the fact that I need something with which to eat my mustard.

by milest on 2009-03-19

Used a locally brewed porter and black mustard - was all I could find.

Fiery hot, fabulously delicious. Now I'll try the ketchup next.

Thanks for a really different Top 100.

Cheers - Miles

by milest on 2009-03-19

Used a locally brewed porter and black mustard - was all I could find.

Fiery hot, fabulously delicious. Now I'll try the ketchup next.

Thanks for a really different Top 100.

Cheers - Miles

by rgbeall on 2009-08-14

should you toast the seeds?

by rgbeall on 2009-08-18

awesome, I wonder if you changed the beer or added wine instead of vinegar what you would get.

by mrpeyton on 2010-01-07

I made this using Trader Joe's Ancient Ale. It was wonderful. Spicy and wonderful.

by cryspyk75 on 2010-02-21

This is a great recipe. Indian grocery stores carry yellow and brown mustard seeds. That are very affordable.

by qzqqq on 2010-11-10

I'm about to make this again and I think I am going to toast the seeds as well and make a corse grind before I add the beer.. I found the last batch would not grind as much as I wanted when wet....

by CATCARLISLE on 2010-12-21

Kerrlm, I bought about 7 oz of whole mustard seeds from a local Inidan grocery store for about $1.30.

by CATCARLISLE on 2010-12-21

Kerrlm, I bought about 7 oz of whole mustard seeds from a local Inidan grocery store for about $1.30.

By the way, my mustard had a great taste, but came out a bit watery... any tips?

by nwfoodie on 2011-05-22

Just finished making this today. WOW! Sadly I only could find yellow mustard seeds and only got about 7 oz so I had to scale back the stout but I kept the spices the same. It came out fantastic... nice and hot with a great lingering spice. I will make this again and again! It'll be a great gift! I want to try it next time with brown mustard seeds if I can find them.

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