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 about his homemade mustard! So here we go!
I never in a million years thought I would be making my own whole grain mustard, let alone this Guinness recipe because most well-stocked grocery stores offer a large selection of gourmet mustard. I also thought that the process required special equipment. A few months ago, while reading a food magazine inspiration struck.
Homemade mustard is like a science experiment.
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 spices
It 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?
By the way, you should let this mustard mellow for two or three days before eating.
If you want to make a big batch of this mustard you can buy bulk brown mustard seeds
and bulk yellow mustard seeds
on Amazon. (Affiliate links.) You can also click to adjust the servings in the recipe below. I have seen mustard seeds sold in five pound bags online. This will make a lot of mustard!
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How to Make Guinness Mustard
Ingredients
- 1 cup brown mustard seeds
- ½ cup yellow mustard seeds
- 14.9 oz 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
Instructions
- 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.
Nutrition
Elaine @ Dishes Delish
Yum, I could really get into slathering this mustard on everything! I love that you use Guinness! It is such a nice addition to most recipes. I find it gives dishes a rich flavor!
Analida
Hi Elaine, yes Guinness adds a great depth of flavor to foods.
Sue Ringsdorf
Hi Analida! This mustard looks fantastic! And using it on sausages is the only way to go! Thanks for sharing this recipe and I cannot wait to try it!
Analida
Hi Sue! Thanks for your comment. I think you will like it.
Christine
This is super interesting - I never would have thought to add Guiness to mustard. Sounds delicious!
Analida
Thanks! Yes, it is interesting. I am going to make champagne mustard next.
Veronika Sykorova
Everything is better with mustard! I love your creative take on it!
Analida
Thanks Veronika! 🙂
Melanie @ Nutritious Eats
How fun! We love mustard- so many great uses for it apart from sandwiches. I love it in salad dressing!
Analida
Awesome!!! Stay tuned, because pretty soon I will be posting a recipe for champagne mustard. 🙂
Ginny McMeans
I am making this as soon as possible. I have to substitute maple syrup for the honey but I think it will still be great. Thanks so much for the lovely recipe!
Analida
Hi Ginny! Maple syrup would be great. You are very welcome.My one advice is to let it sit for a couple of days before you use it, the flavor will mellow considerably.
Sam
I served these at a poker party last night and they were awesome! They only complaint I have is I didn't make enough and they were gone within minutes. Thanks for sharing!
PJ
thank you for your recipe. I am trying to create a mustard for a brewery pretzel and using one of there beers. where do you suggest I get bulk seeds from?
thank you,
Analida
Hi PJ, I buy brown and yellow mustard seeds at a local international market. I have seen 5 pound bags of brown and yellow seeds on Amazon. I have updated the recipe with links to the Amazon store. Thanks!
Patty
Just found this recipe and want to try it for my son who is a Guinness lover. They are in Dublin now and he is getting the super deluxe tour of the Guinness factory which was on his bucket list.
When you state to seal them, does this mean to do a water bath so they will be shelf stable?
Analida
Hi Patty, I just seal the jars in an airtight container. Small mason jars with a lid work great and there is no need to use a canning technique. Mine stays in the fridge for months. Sláinte!
Bridget
How long does this last?
Analida
I have had this Guinness in my refrigerator for up to 6 months or longer.
Keeping it cold and it will last for many months has been my experience.
I also noticed that right after making the mustard and blending it has a slightly bitter taste. It mellows out and has full flavor after one day.
Enjoy!
Joanne Noren
Hi, just found this mustard recipe. My husband loves mustard especially strong with seeds. I made it two days ago and finished it this morning. I put it in jars and it looks delish! However. It is VERY juicy. I'm hoping it will thicken. Will it? Thank you.
Analida
Hi Joanne,
Yes it will thicken and I also notice that when you first make it the flavor is a little bitter. After it sits in the refrigerator for a day it mellows out and is delicious! I dip chunks of Irish cheddar in mine or pretzels too!
Enjoy!
Lauren
Recipe sounds delicious! But I’m wondering, should the mixture be left out or put in the fridge for the 24-36 hour rest? Thanks!
Analida
You can leave it out during the initial soaking of the seeds before blending and then refrigerate after it is blended.
I have noticed it is slightly bitter right after blending but the next day it is fantastic. I have kept mine in the fridge for months and it is great!