Homemade Guinness Mustard


Oh how I love this…just love this!  It is so easy and can be used for so much. I used it for marinades or salad dressings…anything that Dijon mustard is called for, I use this.  It is a bit spicy.  Not in a chili sense but in the sense you are using Dijon mustard. Yopu use it sparingly and a Little goes a long way.The flavour is sharp and I am just delighted with this recipe. I found it online and I am glad to say that I didn´t have to adjust the recipe in any way.  I made it and waited and with time, the flavour just gets better.  Trust me, no one will believe you made it yourself!

Here is the recipe:

Spicy Guinness Mustard

1  12-oz. bottle Guinness Extra Stout

1 1⁄2 cups brown mustard seeds (10 oz.)

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

  1. 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.
  2. 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.
  3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages

Enjoy! xxxx Natascha