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.

Spicy Guinness Mustard

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.

Spicy Guinness Mustard

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.

Spicy Guinness Mustard

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

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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

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19 Responses to “Spicy Guinness Mustard”

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    1
    Jill McKenna — July 12, 2013 at 9:54 pm

    How big a bottle of Guinness, please? (I’m not a beer person and I never stock beer so I’d really love to know, please!)

    Can’t wait to try this recipe. Thank you, and warm regards,
    jill

    • beantownbaker — July 14th, 2013 @ 4:16 pm

      Sorry, I’ll update the recipe. A bottle of Guinness has 11.2oz in it.

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    2
    Ashley Bee (Quarter Life Crisis Cuisine) — July 15, 2013 at 10:39 am

    Now if only I knew where to procure mustard seeds from… I love mustard and would love to make some at home, too!

    • beantownbaker — July 16th, 2013 @ 8:36 am

      I buy mine at Penzey’s. We have one really close to our house in Cincinnati now, but they also have a website you can order from. Or you could check out Amazon.

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    3
    Vicki — July 15, 2013 at 3:16 pm

    I bookmarked this. I’ve been wondering how to make mustard from scratch. Thanks!

    • beantownbaker — July 16th, 2013 @ 8:36 am

      It’s definitely worth making at home!

  4. #
    4
    ErinsFoodFiles — July 31, 2013 at 4:43 pm

    WOW! This does sound easy!

    • beantownbaker — August 1st, 2013 @ 3:17 pm

      It’s beyond easy :)

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    5
    Amanda — December 6, 2013 at 11:51 am

    My boyfriend loves Guinness mustard. We used to be able to buy it from a farm shop in the UK, but I think they’ve stopped making it. So glad I found this recipe, I made it last night. Can’t wait to see how it turns out. Thanks so much for posting!

    • beantownbaker — December 9th, 2013 @ 5:46 pm

      Let me know what you guys think of it! I’m in the process of making a HUGE batch to package up for holiday gifts for friends.

  6. #
    6
    Amanda — December 10, 2013 at 4:21 am

    He loved it. It made quite a lot as well, so I’ve already handed a few jars to friends as a gift! Really tasty x

  7. #
    7
    Amanda — December 10, 2013 at 4:22 am

    He loved it! It made quite a lot as well, so I’ve already handed a few jars to friends as gifts. Really tasty x

    • beantownbaker — December 10th, 2013 @ 4:56 pm

      So glad you guys liked it!

  8. #
    8
    Amanda — December 17, 2013 at 7:50 am

    You’ve won me major brownie points with this!! He now thinks I’m the best girlfriend ever!

    • beantownbaker — December 17th, 2013 @ 10:57 am

      That’s awesome to hear!!

  9. #
    9
    Christine — December 31, 2013 at 10:07 pm

    Could you hot water bath can this?

    • beantownbaker — January 2nd, 2014 @ 1:35 pm

      Yep! I did just that for holiday gifts this year.

  10. #
    10
    Christine — January 2, 2014 at 2:37 pm

    10 minutes processing time?

    • beantownbaker — January 4th, 2014 @ 10:35 am

      Yep, that’s what I did.

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