May 21, 2010

Guinness Mustard

A mustard recipe was requested, I'm teaching a class on making Burgers this weekend, and I just happen to have some Guinness and two kinds of mustard seeds sitting around. Let's make some mustard. It'll only take two or three days.


Mustard made with Guiness and whole mustard seeds.
½ cup yellow mustard seeds
¼ cup brown mustard seeds (optional)
¾ cup apple cider vinegar
¼ cup plus 2 tablespoons beer or water
1½ teaspoon granulated sugar
1½ teaspoon kosher or sea salt
ground yellow mustard as necessary
Soak the mustard seeds in the vinegar and beer or water for two days. Add the sugar and salt and purée; the brown mustard seeds will remain whole. If the mustard is too thin, add some ground yellow mustard to thicken it. Refrigerate. The mustard will mellow a bit in the refrigerator for a day or so.

Some of us might prefer more beer and less vinegar. I say go ahead and reverse the quantities, or devise your own ratio. Leave out the brown mustard seeds if you don't want seeds in your mustard. If you want a honey mustard, leave out the sugar, make the mustard, then mix with as much honey as you wish, typically equal parts honey and mustard.

Some of us might want garlic mustard, or tarragon mustard, or some other mustard-y variant. Great! Add whatever you like.

If you think making a cup or so of mustard in one batch is more than you're going to use, cut the quantities in half. Or just make the whole batch, and then use it to make two or three smaller mustard variants.


  1. I love Guinness mustard. I have been making this one: since it came out.
    It's so easy, I wish more people would make their own. I switch out stouts for porters, and other beers depending on what I am using it for.

  2. Yum! I make my own mustard but I haven't tried it with beer.
    I think I have a bottle of Shiner Black in my fridge... I know what I am doing today.
    Featuring this on the weekly roundup.

  3. That's a nice looking recipe! Thanks for sharing it.

  4. [...] Guiness Mustard at Stumptown Savory [...]

  5. One of my favorite condiments is mustard with whole seeds. Thanks for this recipe! I have one bottle of Guinness left too, who knew I could use it in this way!! :)

  6. Mmm, thank you for posting a mustard recipe!!! I love anything with Guinness!!