Homemade Guinness Mustard

Homemade Guinness Mustard: Spicy, malty, mustardy, and made by you. Eat it all or share with your friends.

Ah March, home of the other amateur drinking day when the party tents go up at every Irish bar in town. Years ago in San Francisco I went to one of my favorite watering holes with a few friends from Dublin only to discover much to our horror that they were out of Guinness on tap. It seems that the day before was St. Patrick’s day, something somehow forgotten by all of us. The Irish amongst us were offended, how could anyone possibly run out of Guinness, holiday or no?

Ah how times have changed. I bought a six pack of Guinness at the store, I’ve used two bottles for cooking and there are still three bottles left. But I guess it’s not even St. Patrick’s Day yet. There is still time.

This is the mustard that started it all. My first homemade mustard, since then I’ve put almost every beer and wine available in: dirty martini mustard, bourbon, red wine, white wine, and my go to every day Dijon-esque. This makes about 3 ½ cups of mustard, about a four month supply in our house. I’ve never had mustard go bad but up to six months in the fridge is what the original recipe gives for shelf life.

I like using the malt vinegar for an extra hit of malty goodness but red wine vinegar also works just fine. It’s your mustard you can use your favorite, though Balsamic might be weird.

I buy my mustard seeds at Penzeys, available in store or online. Brown are spicier than yellow.

Adapted barely from Saveur’s Spicy Guinness Mustard

Guinness Mustard

ingredients

• 1 cup brown mustard seeds
• ½ cup yellow mustard seeds
• 11 ½ or 12 ounce bottle of Guinness Stout (either draught or the standard bottle will work here. I prefer drinking the draught but in the mustard the taste difference is slight)
• 1 cup malt vinegar
• 1 T kosher salt
• 1 tsp ground or 12 whole peppercorns
• ¼ tsp ground or 5 whole cloves
• ¼ tsp ground or 4-5 whole allspice berries
• ¼ tsp. cinnamon

instructions

1. Combine all ingredients in a non-reactive bowl or glass jar and allow to sit, covered for 24-48 hours. This lets the mustard seeds and other spices to soften and the flavors to meld.
2. If using whole spices they will generally float to the top. When it is time to mix it all up add as many as you can gather of the spices to the food processor first, along with about a quarter cup of the mustard seeds and some liquid. Process until no large chunks of spices are visible and the mixture is almost creamy, about three minutes.
3. Add the remaining seeds and liquid and continue to process to your desired consistency, about another two or three minutes.

Homemade Guinness Mustard

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Servings 3 1/2 cups

Ingredients

  

1x2x3x

• 1 cup brown mustard seeds
• ½ cup yellow mustard seeds
• 11 ½ or 12 ounce bottle of Guinness Stout either draught or the standard bottle will work here. I prefer drinking the draught but in the mustard the taste difference is slight
• 1 cup malt vinegar
• 1 T kosher salt
• 1 tsp ground or 12 whole peppercorns
• ¼ tsp ground or 5 whole cloves
• ¼ tsp ground or 4-5 whole allspice berries
• ¼ tsp. cinnamon

Instructions

 

• Combine all ingredients in a non-reactive bowl or glass jar and allow to sit, covered for 24-48 hours. This lets the mustard seeds and other spices to soften and the flavors to meld.
• If using whole spices they will generally float to the top. When it is time to mix it all up add as many as you can gather of the spices to the food processor first, along with about a quarter cup of the mustard seeds and some liquid. Process until no large chunks of spices are visible and the mixture is almost creamy, about three minutes.
• Add the remaining seeds and liquid and continue to process to your desired consistency, about another two or three minutes.

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