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. 
Besides the top being a little brown it looks like a perfect cheesecake! I absolutely must try this recipe. Thanks for sharing
Yes!
Can I use dried blue berries for the sauce.
beantownbaker — March 25th, 2013 @ 1:42 pm
I haven’t tried this sauce with dried berries. I am not sure it would work very well without the addition of some liquid. Maybe some fruit juice?
Just made this cheesecake for dinner guests. It was a big hit. I didn’t have any trouble with burning but the top came out spotted with brown instead of the lovely smooth top. No matter, I covered it with blueberry topping and no one cared. Oh, and… It didn’t crack but I left it in the oven until it was completely cooled. Thanks!!
beantownbaker — June 10th, 2013 @ 12:30 pm
Glad it was a success for you! And yay for no cracking 🙂
Blueberry sauce…
I looked at least 20 recipes and this was the best for simplicity of ingredients.
It didn’t require vanilla, or zest of lemon (which would require a grater$$)
And best of all it did not require a ton of sugar. I am not much of a cook however your easy to understand directions. And it was great.
Thank you