Some things in life simply belong together. Ham and cheese. Biscuits and gravy. Popcorn at the movies. Naps in the afternoon. Bert and Ernie. Mork and Mindy. You get the point, one is nothing without the accompaniment of the other.
Given the fast approaching peak of our beloved annual summer Bar-B-Q season, it’s unthinkable that all mandatory accoutrements are not yet in order. Since a jar of homemade ketchup was happily resting in the refrigerator, I turned my focus to it’s long time, steadfast companion and BFF: mustard.
Ahh, mustard. Yet another condiment that slowly has taken over huge parcels of real estate in the ever shrinking pantry and refrigerator. Every time I foolishly believed we had finally finished off the last jar, low and behold, fourteen more would magically appear out of nowhere, taunting me in unison with I’M BAAACK. I knew, at that point, I had a losing battle on my hands, so I figured, if you can’t beat ’em – join ’em.
I had my doubts making this first batch of homemade mustard. It seemed far too easy. There must be a catch. So when the mixture sat on my counter for two days looking suspiciously unchanged, I thought my doubts had been confirmed. However, I forged ahead anyway and the outcome, dare I say, is the best jar of mustard to step foot inside this home thus far. Spicier and more robust than most, this mustard has a distinct kick to remind you that you’re eating the real deal. It’s a mustard not for the faint of heart, but the adventurous connoisseur who isn’t afraid of a little heat, a lot of texture and a big wallop of flavor. Homemade ketchup and homemade mustard…still BFF’s.
Homemade Spicy Guinness Mustard
Tweaked from Saveur, yields 1 cup
You can purchase brown mustard seeds by the ounce at your local spice store. This mustard is especially happy when smeared on grilled pork tenderloin.
Music Pairing: I Can’t Stop Loving You, Van Morrison
Ingredients
- 4 ounces Guinness Extra Stout
- 3 ounces brown mustard seeds
- 1/3 cup red wine vinegar
- 1 tsp kosher salt
- 1/3 tsp freshly ground black pepper
- 1/16 tsp ground cinnamon
- 1/16 tsp ground cloves
- 1/16 tsp ground nutmeg
- 1/16 tsp ground allspice
- pinch of brown sugar
Method
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 days would be best.
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 for up to 6 months.
Interesting, I’ve never tried to make homemade condiments before. I think I’ll start with the ketchup. I’m just really digging your mustard jar and photo :)
hi andi – it’s super fun (and super easy)! once tomatoes are ripe and up for grabs, the ketchup would be a great place to start. my mustard jar transforms itself into a sugar jar too. :)
Guinness and mustard? I’ve never heard of that before. But it sure sounds delicious! I’m bookmarking this! I’d probably add some honey because I like my mustard sweet =)
honey sounds like it would be a great addition to this spicy mustard. would love to know how it turns out!
i promise i won’t sneak in any more jars of mustard.
somehow i don’t believe you…..
Have used stout in both pies and batter, but never in a condiment. Guinness, genius…
Wow, I’m really into this recipe. I love mustards of all kinds, and this one sounds top notch. Great recipe and photo. I’ll be saving this one for sure to try. :-)
I love this! Looks yummy.
Great job and as always…
congrats on the amazing photography.
I feel inspired to get in the kitchen
and give it a try.
thanks so much, reginald. hope you get a chance to try it out!
WOW, this is totally new to me…never thought in making my own mustard…great idea. Love the pictures.
Homemade mustard— that’s amazing!
Looks Fantastic and what a great photo!
That is one great photo of the mustard! You make me want to reach into the screen and pull it out!
Love your first paragraph! :) So, so true!
I never would have thought to make my own mustard. You are inspiring!
hi bridget – i love things in pairs, don’t u? and who knew making your own mustard would be so utterly simple and fun?
Brilliant! Sounds awesome… I will add that to my list of kiss my spatula fridge staples right next to the omnipresent peanut butter! :)
hi laura…ahh, the peanut butter! between you and me, i still eat mine with a spoon. (might not be a good idea with the mustard though)!. ;)
Your photo is absolutely spectacular! Wonderful job. The mustard sounds great. I’ve never made mustard and now I am inspired to try. Thanks.
thank you, lucy! i hope you do give it a try. if i would have known how easy it was, i would have been making it for years.
Wonderful combination of stout and mustard seeds, the image is so well composed also.
Regards,
CCR =:~)
Ugh, that looks amazing. I’m addicted to mustard!
Fantastic photo, delicious post, and great post! I can’t wait to try this.
I’m made homemade ketchup before, and BBQ sauce, but not mustard. Your picture has my mouth watering… think I found a new project for the weekend.
thanks, cate! mouth watering is always a good thing. :) hope you get to try out the weekend project!
that mustard looks delicious, I love a great tasting mustard on sandwiches
hi jessie, i’m a big believer that a mustard can make or break a good sandwich. :)
Wow! Looks exactly like the Maille à l’ancienne that I use at home! And the music pairing is… perfect :-)
guess you can’t have guinness without van morrison, huh? (another foodie reminded me of this).
I just rediscovered my love for mustard, and this looks great. I’ve been wanting to make wasabi mustard and might use this as my base recipe. Thanks!
mmmmm….wasabi mustard sounds fantastic. recipe please!
Interesting looking mustard, I love wholegrain mustards well done :) xx
Fantastic! I never thought it would be that easy to make mustard :-D I’m sure I’ll be experimenting a lot around your recipe…Right now I’m thinking about adding it tarragon or even giving it a chance with raspberries…
really, raspberries?? i’ve never had that flavor combo before.
Guinness mustard! I know so many people that will love this!
Wow, this looks so good, it never even crossed my mind to make mustard, how cool! My hubby would absolutely love it!
On their own they are both required to support life, together its taking it to another dimension.
I just stumbled on to your blog this evening. Your photographs and recipes are incredible! Very beautiful place you have here!
welcome, kim! thanks so much and i’m glad you are enjoying it!
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ouououououou.. looking good.
…And yet another use for Guiness. Is there anything this stuff can’t do !? lol
Have you tried processing in a water bath?
The combination of homemade ketchup and mustard on a nice burger must be magic!
Thanks for sharing this great recipe! I never even thought about making my own mustard. With your recipe, I’m going to the market this weekend, and making one!
Just to clarify… It needs to be processed in the FP for 3 minutes, or pulse it on and off for 3 min??? I thought if I process it for the entire 3 min, the mustard seeds will be more than “coarsely ground”???
hi kitchen wizard – it really depends on how coarse you like your mustard. we enjoy ours with a bit of a crunch, so i processed it for about 30-40 seconds, scraped down the sides, and continued processing. so…not quite your usual ‘pulsing’ since this requires longer processing times in-between. would love to know how it turns out for you! (i definitely recommend to let it sit for a full 2 days to allow the flavors to meld).
There’s a beer bar near me that serves stout mustard and it’s so good I’ve been dying to make some for myself, but I didn’t want to make a huge mess over a little jar of mustard. This is such an easy recipe!
I’m curious why you chose an Extra Stout. Have you tried any other kinds? Oatmeal or Cream Stouts? Or even a Porter? And do you know what effect a higher alcohol alcohol content might have on the final product?
I found a brand of beer when I was on a trip to Peru called “Zenda” which sold a nameless dark beer that I’m guessing was a Porter. It was a little too sweet to drink, but might be a good alternative to Guinness for all those sweet toothed commenters before me if you can find it.
This looks great – I will have to give it a try. I remember trying to make mustard years ago after reading an article about how they create the varying levels of heat (all depends on the liquid used from memory). That was not a successful experiment so I am keen to try your recipe.
I have just stumbled upon your site btw – gorgeous photos and lovely stories. Loved your marriage poem too!
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I made this after seeing it in Saveur and love it. Surprisingly easy to make, as well.
i made this, it’s awesome! but it took 5 1/2 minutes in my food processor. it’s tiny.
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Hi, I made the Guinness Mustard, then decided to riff on your recipe and make a large batch of Champagne Mustard. I used about 2 lbs of mustard seeds (1/3 yellow, 2/3 brown), one bottle of champagne and about 4 cups of cider vinegar. I pre-flavored the vinegar with the spices you used along with some bay, juniper, and red pepper. It turned out delicious and these will be christmas presents this year. Thanks for the blog and the great ideas.
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