Spicy Guinness Mustard

  • Serves

    makes 3 1/2 Cups


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


  • 1 (12-oz.) bottle Guinness Extra Stout
  • 1 12 cups brown mustard seeds (10 oz.)
  • 1 cup red wine vinegar
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 14 tsp. ground cinnamon
  • 14 tsp. ground cloves
  • 14 tsp. ground nutmeg
  • 14 tsp. ground allspice


Step 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.

Step 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.

Step 3

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

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