Spicy Guinness Mustard
I mentioned a couple weeks ago about how I’m on a big homemade condiment kick recently. Well, the phase has not passed yet. I actually don’t like spicy mustard, classic yellow for me please, but I knew Hubby would enjoy this so I gave it a shot.
Hubby has been raving about this mustard since the second he tried it. He tells everyone who comes over to try some. I guess that means it’s pretty good. I tasted a little bit and it’s just too spicy for me (but I’m a huge wimp when it comes to spice). Hubby has been eating this on sausages, with pretzels, and spread on sandwiches.
I loved how simple this was to throw together. It takes no time at all. And this Spicy Guinness Mustard makes a great gift. We gave a jar to Hubby’s mom and there was still more than enough left for Hubby to enjoy on his own. This recipe does make a large batch of mustard. Feel free to cut it in half if you don’t need that much.
Two Years Ago: More Harry Potter Cupcakes (Including Golden Snitch Cupcakes) and Harry Potter Treats
Three Years Ago: Osso Bucco Style Chicken
Four Years Ago: Chipster Topped Brownies
Five Years Ago: Red, White, and Blue No-Bake Frozen Cupcakes
Spicy Guinness Mustard
Yield: 3 1/2 cups
Ingredients:
1 bottle (11.2 oz) Guinness Extra Stout
4 oz brown mustard seeds
4 oz yellow mustard seeds
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
Directions:
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.
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.
Refrigerate overnight and use immediately or refrigerate or up to 6 months.
Recipe adapted from Saveur
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I loved Cesar salads until I realized how calorie-laden they were. I’m sure making the dressing from scratch helps cut down on this a lot, I’ll have to try it sometime 🙂
beantownbaker — May 22nd, 2013 @ 12:34 pm
It’s still pretty calorie-heavy with the olive oil and egg yolks. But at least it’s all make from scratch!
I love home made dressings 🙂 I make my own each week if I can. I’ll have to try this one!
I made this then my kids and I ate caesar salads using this dressing a few minutes ago. It’s really good! I did leave out the dijon mustard (not a fan of mustard so its rare to find any derivative of it in my house). I also subbed Apple Cider Vinegar for the Red Wine Vinegar. My little one (4 yrs old) loves it! I do have a couple of questions though… Are canned, store bought anchovies raw? How long does this dressing last in the fridge? Is it at all the same or close enough without the anchovies (they are extremely high in sodium)? Thanks for this! If only I could tweak it to a low sodium, non-raw version. I’d be set!! But then it wouldn’t be caesar dressing now, would it?!?
beantownbaker — June 21st, 2013 @ 2:24 pm
Ha good point! I don’t think anchovies in a jar are raw… I could be wrong on that though. You definitely could leave them out, but you would want to add some salt. I personally love the flavor they give as well.
Hi- I make ceaser dressing with raw egg yolks. Most postings say this is harmful after more than a few days I think they say four at the most due to bacteria. You mention three weeks the dressing can last? Are these pasteurized egg yolks?
Thanks Anne