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. 
its pronounced “zat-zee-kee” and is a staple in Greek cuisine! Its great as a dip, as you point out, but it is also delicious if you use it to make a chicken gyro sandwich(pita pocket, grilled chicken, red onion, feta, tomatoes, and tzatziki.
P.S. I love your blog!
I love tzatziki 🙂
I’ve always pronounced it like the above poster but our waiter at a greek restaurant pronounced it “tah-zee-kee” and I’ve been wondering since then if I pronounce it wrong.
Beantown Baker is a wonderful blog filled with good food and great photos. The recipes sound delectable. My Sweet and Savory is featuring your blog, this week. We are proud of our choice.
http://sweetsav.blogspot.com/p/blog-of-week.html
I just made this last week and posted a version on my blog and we LOVED it! So cool and creamy and tasty! Thanks!
Thanks for the recipe! I LOVE LOVE LOVE dill, and also tzatziki. I put dill in so many things that it doesn’t belong in. 🙂
Just wait to see what is coming on Friday Lara!
Sam will be excited for this recipe…tzatziki is one of his current faves.
Tzatziki sauce is so perfect for these hot summer days!
This looks so awesome! And now it has me craving some falafel. I made a super simple tzatziki a year or so ago, but yours is absolutely beautiful 🙂
Sues
My Greek friend told me it’s “tah-zee-kee”, which is how I pronounced it last week in Greece. Hoo-boy, my order was loaded with 10x more garlic than I ever put in my own batches at home! But it’s so, so good, and like a previous comment said, great for the summer when you need a break from plain ol’ salsa.