Because we’re almost to St. Patrick’s Day, I thought it was a good idea to show you guys how to make Guinness mustard. I’m serious! So here we go!
I never in a million years thought I would be making my own mustard, let alone Guinness mustard because most well-stocked grocery stores offer a large selection of gourmet mustard. I also thought that the process required special equipment; then a few months ago, while reading a food magazine inspiration struck.
Making Guinness mustard is a bit like a science experiment minus the complicated lab equipment. Although the process is fairly simple, there is some serious chemistry going on here. The chemicals inside the mustard seeds react with the cold liquid (Guinness). Something to keep in mind: A colder liquid produces a stronger mustard, while a lukewarm liquid will render a more mellow flavor.
Mustard is one of Europe’s few native species and was widely used by its ancient civilizations. For example, the Greeks and Egyptians used it to spice their dishes. The Romans also loved their mustard; their Latin name for it is mustrum ardens which means” burning must”. They were also probably the first to experiment with making mustard by adding un-fermented grape juice (verjus) to mustard seeds.
The Romans also imported mustard to Spain and Gaul. Consequently, in medieval France, spice sellers who sold mustard sold it under the classification of “epices d’enfer“, or spices from Hell. Although mustard is often associated with Europe, the Chinese have cultivated mustard for about 2500 years.
And, now that I know how to make Guinness mustard, next I can experiment with other liquids, champagne, maybe?
- 1 cup brown mustard seeds
- 1/ 2 cup yellow mustard seeds
- 1 14.9 oz. can Guinness
- 8 oz. apple cider vinegar
- 3 tsp. salt
- 1 tsp. allspice
- ¼ tsp. turmeric
- ¼ cup brown sugar
- 3 Tbsp. honey
- ¼ tsp. cinnamon
- Combine salt, allspice, turmeric and brown sugar in a small bowl. Next, in a glass mixing bowl, place the mustard seeds, Guinness, and vinegar. Add the spice mixture
- Cover and allow the mixture to sit undisturbed for about 24-36 hours.
- Finally, add the honey and cinnamon. Use an immersion blender to break up the solids.
- Place in glass jars and seal, then allow the mustard to rest for two to three days before using.